Classic Margherita Pizza Crust

Classic Margherita Pizza fills the house with the aroma of baking dough and bubbling cheese. With a simple dough and the freshest ingredients, this recipe lets you taste the heart of Italy right in your kitchen. For every gathering or quiet night at home, this pizza is my go to for something quick yet absolutely soul satisfying

When I was first learning to cook Italian food making this pizza felt like magic. After the first bite the look of delight on my family’s faces made this a weekly favorite

Ingredients

• Tipo double zero flour: provides a tender but chewy crust look for authentic or Italian imported bags
• Active dry yeast: brings the dough to life make sure it is fresh and not expired
• Lukewarm water: helps activate yeast use water at body temperature for best results
• Salt: draws out the flavor in the dough and balances sweetness of tomatoes use fine sea salt for even mixing
• San Marzano tomatoes: give the sauce natural sweetness and a deep tomato flavor check for the DOP stamp or use fire roasted tomatoes in a pinch
• Fresh mozzarella cheese: creates perfect melting pools on top look for balls packed in water and tear them for rustic appearance
• Fresh basil leaves: add a clean herbal note brightening the rich flavors grab a bunch with vibrant green color and fragrant aroma
• Extra virgin olive oil: gives a lush finish and subtle flavor drizzle just before serving and choose a cold pressed variety
• Salt for seasoning the sauce and pizza: taste and adjust as needed

Step by Step Instructions

Dissolve the Yeast:

Combine lukewarm water with yeast in a medium bowl. Wait about five minutes until the surface begins to bubble and look foamy which ensures your yeast is active

Make the Dough:

Stir in the flour and salt with a wooden spoon. When a rough dough forms knead by hand on a clean surface for about ten minutes. The dough should become soft and elastic with a smooth skin. Place it in an oiled bowl cover and let rise at room temperature for two hours until doubled in size

Shape the Dough:

Punch the dough down to release air then divide into two equal pieces. Form each piece into a tight ball by folding the edges under and pinching closed. Place on a lightly floured surface cover with a towel and let rest one more hour. This gives the crust its airy texture

Make the Sauce:

Blend the canned tomatoes with a generous pinch of salt and a splash of olive oil. Blending breaks up the tomatoes into a smooth yet slightly chunky sauce. Taste and add more salt if needed

Preheat the Oven:

Place a pizza stone or an inverted baking sheet in the oven and heat to five hundred degrees Fahrenheit. Let it preheat for at least thirty minutes. This guarantees a crispy bottom crust

Assemble the Pizza:

Working with one dough ball at a time stretch it by hand into a twelve inch circle. Lay it on a sheet of parchment or a floured peel. Spoon on a thin layer of tomato sauce leaving a rim around the edges. Arrange torn mozzarella over the sauce for uneven bubbling and browning

Bake and Finish:

Slide the pizza onto the hot stone and bake for about eight to ten minutes. When the crust browns and cheese blisters remove from the oven. Scatter fresh basil leaves and drizzle with olive oil before slicing. Serve immediately for peak flavor

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The balance of creamy mozzarella and bright sweet tomato with basil transports me back to summers with my grandmother kneading dough together her kitchen filled with laughter

Storage Tips

If you have any leftovers cool the slices to room temperature before placing them in an airtight container. Store in the fridge for up to three days. To reheat place the pizza on a skillet over medium heat and cover with a lid for a few minutes. This keeps the crust crispy and the cheese gooey. You can also freeze baked or unbaked dough for up to three months

Ingredient Substitutions

If you cannot find Tipo double zero flour use bread flour the texture will be slightly different but still delicious. For tomatoes canned whole plum tomatoes are a fine substitute. Regular mozzarella works if fresh is not available just avoid low moisture shredded cheese for best melting

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Serving Suggestions

Serve with a simple arugula salad lightly dressed with lemon and olive oil. A glass of sparkling water or Chianti makes it feel special even on a weeknight. For variety sprinkle a few chile flakes or a dusting of parmesan before baking

Cultural Context

Margherita Pizza is named for Queen Margherita of Savoy and features the colors of the Italian flag red from tomatoes white from mozzarella green from basil. In Naples it is baked in wood fired ovens for only ninety seconds but home ovens do a wonderful job especially with a hot stone

Recipe FAQs

→ What type of flour is best for the dough?

Tipo “00” flour is preferred for its fine texture and high protein content. It yields a soft, chewy crust typical of Italian pizzas.

→ Can I use store-bought pizza dough?

Yes, store-bought dough can be used for convenience. However, homemade dough gives better flavor and texture.

→ What makes San Marzano tomatoes special?

San Marzano tomatoes are prized for their sweetness and low acidity, creating a balanced sauce ideal for pizza.

→ How do I prevent a soggy crust?

Ensure your oven is preheated to the highest temperature and use a pizza stone for even heat and a crisp base.

→ When should I add fresh basil?

Add basil right after baking to preserve its bright flavor and keep the leaves vivid and aromatic.

→ Is fresh mozzarella necessary?

Fresh mozzarella melts beautifully and offers a creamy texture, but low-moisture mozzarella is a suitable alternative.