Margherita Pizza
This modern take on the classic Neapolitan margherita pizza features a crisp, airy crust topped with vibrant tomato sauce, fresh mozzarella, and basil. It brings regional Italian tradition to your home kitchen with simple, quality ingredients and a golden, wood-fired finish.
”Ingredients
Instructions
- 1
In a large bowl, dissolve yeast in warm water and let sit for 5 minutes.
- 2
Add 00 flour, salt, and olive oil; mix until a dough forms, then knead for 8-10 minutes until smooth.
- 3
Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
- 4
Meanwhile, crush San Marzano tomatoes by hand and mix with salt and extra virgin olive oil to make the sauce.
- 5
Preheat oven to 500°F (or as hot as possible) with a pizza stone inside.
- 6
Stretch dough into a 12-inch circle on a floured surface and transfer to a parchment-lined peel.
- 7
Spread a thin layer of tomato sauce over the dough, leaving a border for the crust.
- 8
Tear mozzarella into pieces and distribute evenly, then add basil leaves and a sprinkle of Parmigiano-Reggiano if using.
- 9
Drizzle with olive oil and bake on the hot stone for 8-10 minutes, until crust is golden and cheese is bubbling.
- 10
Cool slightly before slicing and serve immediately.
Final Thoughts
For best results, use a pizza stone and bake at the highest temperature your oven allows for that signature bubbly crust.