Classic Margherita Pizza

Introduction

The Classic Margherita Pizza is a timeless Italian masterpiece that celebrates simplicity and quality ingredients. Named after Queen Margherita of Savoy in 1889, this pizza features the colors of the Italian flag with its red tomatoes, white mozzarella, and green basil. It’s the perfect foundation for any pizza lover to master.

Prep & Cook Time

• Prep Time: 2 hours 30 minutes (including dough rising)
• Cook Time: 10-12 minutes
• Total Time: 2 hours 45 minutes
• Serves: 4 people (makes 2 large pizzas)

Ingredients

For the Pizza Dough:

• 500g (4 cups) strong white bread flour
• 325ml (1⅓ cups) lukewarm water
• 7g (1 packet) active dry yeast
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon sugar

For the Pizza Sauce:

• 400g (14 oz) can whole San Marzano tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon extra virgin olive oil

For the Toppings:

• 250g (9 oz) fresh mozzarella di bufala, torn into chunks
• 20-25 fresh basil leaves
• 2 tablespoons extra virgin olive oil
• Sea salt flakes to taste
• Freshly ground black pepper

Equipment Needed

• Large mixing bowl
• Clean kitchen towel
• Pizza stone or heavy baking sheet
• Rolling pin (optional)
• Wooden pizza peel or large spatula

Instructions

Step 1: Prepare the Dough

1. In a small bowl, combine lukewarm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Make a well in the center.
3. Pour the yeast mixture and olive oil into the well. Mix until a shaggy dough forms.
4. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled.

Step 2: Make the Pizza Sauce

1. Crush the tomatoes by hand in a bowl, removing any tough pieces.
2. Stir in minced garlic, oregano, salt, pepper, and olive oil.
3. Set aside (no cooking required for this fresh sauce).

Step 3: Prepare for Baking

1. Place pizza stone in oven and preheat to maximum temperature (usually 250°C/480°F) for at least 30 minutes.
2. Divide dough into 2 equal portions.
3. On a floured surface, stretch or roll each portion into a 12-inch circle, keeping edges slightly thicker.

Step 4: Assemble the Pizza

1. Transfer dough to a floured pizza peel or parchment paper.
2. Spread a thin layer of sauce, leaving a 1-inch border for the crust.
3. Dot with torn mozzarella chunks, ensuring even distribution.
4. Drizzle lightly with olive oil and season with salt and pepper.

Step 5: Bake the Pizza

1. Carefully slide pizza onto the hot stone (or place baking sheet in oven).
2. Bake for 10-12 minutes until crust is golden and cheese is bubbly with brown spots.
3. Remove from oven and immediately top with fresh basil leaves.
4. Let cool for 2-3 minutes before slicing.

Chef’s Tips for Perfect Margherita Pizza

• Use high-quality ingredients: San Marzano tomatoes and buffalo mozzarella make a significant difference
• Don’t overload: Less is more with Margherita pizza – let each ingredient shine
• Hot oven is crucial: The higher the temperature, the better the crust
• Fresh basil after baking: Add basil leaves after baking to prevent wilting
• Let dough come to room temperature: If dough springs back, let it rest 10 more minutes

Storage & Reheating

• Leftover dough: Can be refrigerated for up to 3 days or frozen for 3 months
• Leftover pizza: Best eaten fresh, but can be reheated in a 200°C oven for 5-7 minutes

Nutritional Information (per serving)

• Calories: ~520
• Protein: 22g
• Carbohydrates: 65g
• Fat: 18g
• Fiber: 3g