Margherita Pizza
A simple, homemade margherita pizza with a soft, chewy crust, San Marzano tomato sauce, fresh mozzarella, and basil. This version uses a quick no-cook sauce and a hot oven with a preheated baking stone for a crisp bottom.
A simple, homemade margherita pizza with a soft, chewy crust, San Marzano tomato sauce, fresh mozzarella, and basil. This version uses a quick no-cook sauce and a hot oven with a preheated baking stone for a crisp bottom.
Ingredients
13 ingredients- Calories
- 650 kcal
- Fat
- 20g
- Carbs
- 95g
- Protein
- 25g
Whole recipe (4 servings): 2600 kcal
- 500 g bread flour (plus extra for dusting)
- 1 tsp instant yeast
- 1 tsp fine sea salt
- 325 ml warm water (about 40°C)
- 1 tbsp olive oil (plus extra for greasing)
- 400 g canned San Marzano tomatoes, drained
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp fine sea salt
- 1 tbsp olive oil
- 250 g fresh mozzarella, torn into small pieces
- Fresh basil leaves, for garnish
- Extra olive oil, for drizzling
Method
10 steps- In a large bowl, whisk together the flour, yeast, and salt. Make a well in the center, pour in the warm water and 1 tbsp olive oil, and mix with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If the dough is sticky, add a little more flour, one tablespoon at a time.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–2 hours, until doubled in size.
- While the dough rises, make the sauce: In a bowl, crush the drained tomatoes with your hands or a fork. Stir in the garlic, oregano, salt, and 1 tbsp olive oil. Set aside.
- Preheat the oven to its highest setting (usually 250–275°C) with a pizza stone or an inverted baking sheet on the middle rack. Let it heat for at least 30 minutes.
- Punch down the risen dough and divide it into 4 equal portions. On a floured surface, stretch or roll each portion into a 25–30 cm round, about 0.5 cm thick. If the dough springs back, let it rest for 5 minutes and try again.
- Transfer one dough round to a piece of parchment paper. Spread about 1/4 of the tomato sauce over the dough, leaving a 2 cm border. Scatter 1/4 of the mozzarella pieces on top.
- Slide the pizza (with the parchment) onto the hot stone or baking sheet. Bake for 7–10 minutes, until the crust is golden and the cheese is bubbly and slightly browned in spots.
- Remove from the oven, garnish with fresh basil leaves, and drizzle with a little extra olive oil. Repeat with the remaining dough and toppings.
- Let the pizza rest for 1–2 minutes before slicing and serving.
Recipe notes
Helpful tips
- For a crisper crust, preheat the oven and stone for at least 30 minutes.
- If you don't have a pizza stone, use an inverted heavy baking sheet.
- Drain the mozzarella well to avoid a soggy pizza.
Equipment
- Large bowl
- Wooden spoon
- Measuring cups and spoons
- Pizza stone or baking sheet
- Parchment paper
- Oven
Storage
Best enjoyed fresh. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to crisp the crust.
Additional tips
- The dough must be fully baked; the internal temperature should reach at least 90°C. Use caution when working with a very hot oven and pizza stone.
Recipe inspiration
Inspired by Jamie Oliver
Estimated nutrition
Per serving: 650 calories
Fat: 20 g · Carbs: 95 g · Protein: 25 g
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