margherita pizza

Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake for 15 minutes, garnish with basil (or, let’s be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

How To Make The Best Homemade Pizza Recipe by Tasty

water

sugar

active dry yeast

all-purpose flour,

extra virgin olive oil,

kosher salt

semolina flour

oz canned whole tomatoes

salt

tomato sauce

mozzarella cheese, torn into small pieces

basil leaf

extra virgin olive oil

ricotta cheese

basil pesto

oregano

pepperoni

parmesan cheese

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“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.

In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.

Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.

Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.

Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.

Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.

Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.

Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.

Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.

Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.

Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.

Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.

Nutrition  Calories: 1691 Fat: 65 grams  Carbs: 211 grams Fiber: 12 grams  Sugars: 60 grams  Protein: 65 grams

https://vid.tasty.co/output/101990/landscape_480/1531532303

My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make this homemade pizza recipe over and over again.

Best Homemade Margherita Pizza

(300 grams) unbleached all-purpose flour

active dry yeast (or SAF instant yeast)

teaspoon kosher salt

water (105 degrees F – 115 degrees F)

semolina or all-purpose flour,

garlic cloves,

black pepper

mozzarella

basil

red pepper flakes (optional)

Prepare Pizza Dough: In a medium bowl, whisk together...

Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.

Scrape the dough onto a well-floured counter top and knead...

Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top.  After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.

Cover the bowl with a kitchen towel (or...

Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. If your kitchen is very cold, one great tip that I do all the time is to heat a large heatproof measuring cup of water in the microwave for 2-3 minutes. This creates a nice warm environment and I’ll immediately remove the cup and place the bowl with the dough in the microwave until it has risen. [If you are preparing in advance, see the note section for freezing instructions.]

Preheat Oven and Pizza Stone: Place the pizza stone on...

Preheat Oven and Pizza Stone: Place the pizza stone on the center (or top third) rack of your oven, and preheat the oven and pizza stone to 550 degrees Fahrenheit (for at least 30-45 minutes). If your oven does not go up to 550 degrees, heat it to the absolute maximum temperature that it can go. If it can heat to higher than 550 degrees Fahrenheit, even better!

As the oven is preheating, assemble the ingredients. In...

As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing.

Separate the dough into two equal-sized portions. It...

Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes.

Assemble the Pizza: Sprinkle the pizza peel (alternatively, you...

Assemble the Pizza: Sprinkle the pizza peel (alternatively, you can use the back of a baking sheet – but it will be harder!) with a tablespoon of semolina. Gently stretch one ball of pizza dough into roughly a 10-inch circle (don’t worry if its not perfectly uniform). If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin (you should be able to see some light through it if you held it up). Gently transfer the dough onto the semolina-dusted pizza peel or baking sheet.

Drizzle or brush the dough lightly with olive...

Drizzle or brush the dough lightly with olive oil (teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the pizza dough, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza. Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. At this point, I’ll occasionally stretch the sides of the dough out a bit to make it even thinner. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown. Remove the pizza carefully from the oven with the pizza peel, transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated parmigiano-reggiano cheese, and chiffonade of fresh basil. Slice and serve immediately and/or prepare the second pizza.

If you’re serving two pizzas at once, I...

If you’re serving two pizzas at once, I recommend placing the cooked pizza on a separate baking sheet while you prepare the other pizza. In the last few minutes of cooking, place the prepared pizza into the oven (on a rack below the pizza stone) so that it is extra hot for serving. Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!.

https://mediavine-res.cloudinary.com/video/upload/wdjlpru20aqsnimoaaxw.mp4

My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make this homemade pizza recipe over and over again. 

This margherita pizza recipe begins with my <a href="https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/" rel="">homemade pizza dough</a>. Top with fresh mozzarella and tomatoes, then finish it off with garden-fresh basil. This is an easy pizza recipe with unbeatable flavor!

Classic Margherita Pizza

recipe homemade pizza dough

olive oil

garlic,

your favorite pizza or tomato sauce

mozzarella cheese, sliced into 1/2 inch thick pieces

plum tomatoes, sliced (or any tomato you like)

black pepper,

Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.

Mix the olive oil and chopped garlic together in a small dish. Brush the top of the dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with pizza sauce, then the mozzarella cheese slices, then the tomato slices.

Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That&#8217;s optional.

Remove from the oven and top with fresh basil and pepper. Slice pizza and serve immediately.

Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.

Loved it! The pizza and the dough were absolutely sensational. This is my favorite pizza crust. Followed the recipe as written. Continue to create amazing recipes!

major fail  dough was not cooked through even at 20 minutes in the oven and was very floppy. hopefully next time it works out better!

https://content.jwplatform.com/videos/JjVvTZpr.mp4

Pizza Dough

Make your own pizza with a crispy base, mozzarella cheese and a fresh tomato sauce. Add simple toppings like slices of ham and rocket if you like.

Pizza

fresh yeast

Italian '00' flour

onion

garlic

tomatoes

Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins).

Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size &ndash; about 1&frac12; hrs.

For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.

Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.

With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire.

Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.

The best-ever recipe for Neapolitan pizza in your very own kitchen.

Perfect Homemade Margherita Pizza Recipe

water (350 grams)

fine sea salt (15 grams)

yeast (0.3 grams)

oo white flour (500 grams)*

can of whole, peeled San Marzano tomatoes

fine sea salt (8 grams)

Pecorino Romano or Parmigiano-Reggiano cheese

basil leaves

Measure and combine the ingredients: Using your digital scale, measure 350 grams of 90 to 95 degree F water into a 6-quart dough tub or large mixing bowl. Measure 15 grams of fine sea salt, add it to the water, and stir or swish it around in the tub until it is dissolved. Measure 0.3 gram (about 1/3 of 1/4 teaspoon) of instant dried yeast. Add the yeast to the water, let it rest there for a minute to hydrate, then swish it around until it’s dissolved. Add 500 grams of to 00 flour to the water-salt-yeast mixture.

Mix the dough: Mix by hand, first by stirring your hand around inside the dough tub or bowl to integrate the flour, water, salt, and yeast into a single mass of dough. Then using your thumb and pointer finger, squeeze big chunks of dough, tightening your grip to cut through the dough. Do this repeatedly, working through the entire mass of dough. With your other hand, turn the tub while you’re mixing to give your active hand a good angle of attack. Then fold the dough back into a unified mass. Continue for just 30 seconds to 1 minute. The target dough temperature at the end of the mix is 80 degrees F; use your probe thermometer to check it.

Knead and rise: Let the dough rest for 20 minutes, then knead it on a work surface with a very light dusting of flour for about 30 seconds to 1 minute. The skin of the dough should be very smooth. Place the dough ball seam side down in the lightly oiled dough tub or large mixing bowl. Cover with a tight-fitting lid. Hold the dough for 2 hours at room temperature (70 to 74 degrees) for the first rise. This timeline is flexible, so if you need to do this after 1 hour or 1-1/2 hours, don’t stress, just make up your dough balls a little early and add the difference in time to the next stage.

Shape: Moderately flour a work surface about 2 feet wide. With floured hands, gently ease the dough out of the tub. With your hands still floured, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the entire top of the dough with flour, then cut it into 4 equal-sized pieces. Use your scale to get evenly sized dough balls. Shape each piece of dough into a medium-tight round, working gently and being careful not to tear the dough.

Second fermentation: Place the dough balls on lightly floured dinner plates or a baking sheet, leaving space between them to allow for expansion. Lightly flour the tops and cover airtight with plastic wrap, and let rest at room temperature for 6 hours for the second fermentation. Alternatively, you can rest the dough balls for 4 hours at room temperature, and then refrigerate to hold for up to the next evening.

Without refrigeration, the dough balls can be used anytime in the 4 hours following the second fermentation. If you refrigerated the dough balls, let them come to room temperature for an hour while you preheat the oven and prepare your toppings.

Pour the entire contents of the can of tomatoes into the blender. Add the sea salt and pulse on the lowest speed setting very, very briefly, just until the tomatoes are blended.

Tomato Sauce

If you have refrigerated your dough overnight, remove your dough balls from the refrigerator about 60 to 90 minutes before baking pizza. Put your pizza steel or stone on an upper rack in your oven no more than 8 inches below the broiler. Preheat the oven to 550°F for 45 minutes.**

Set up your pizza assembly station. Give yourself about 2 feet of width on the countertop. Moderately flour the work surface. Position your pizza peel next to the floured area and dust it lightly with flour. Have the sauce, oil, cheeses, and basil at hand, with a ladle or large spoon for the sauce. Switch the oven to broil 10 minutes before loading the pizza.

To shape the pizza, put the dough ball on the floured work surface and flip to coat both sides. Leaving about a ½ inch of the outer rim un-deflated, punch down the middle with your fingertips, pushing the air toward the rim of the disk, then flip the dough over and repeat. Using floured hands, grab the rim at about the 10 o’clock and 2 o’clock positions and lift so the crust hangs down vertically; preserve the outer rim by placing your thumbs about a 1⁄2-inch from the edge. Let gravity pull the rest of the dough down to stretch it. Run the rim between your hands, working all the way around the circumference of the dough a couple of times.

At this point, you can work as slowly as you want. If the dough gets sticky, set it down and give both the top and the bottom another dusting of flour. Next, make two fists and position them just inside the rim, with the crust still hanging vertically. Gently stretch and turn the dough repeatedly, letting the bottom of the dough pull down, expanding the surface. Keep a close eye on the thickness of the dough. There is no benefit to overstretching it-- when it&#039;s done, it&#039;s done and then you lay it onto the flour-dusted peel. You want the dough thin, but not so thin that it tears or can&#039;t support the weight of the toppings. If you end up with a small tear, don&#039;t panic-- it&#039;s okay to patch it by folding a small bit of dough over the hold.

Transfer the disk of pizza dough to a floured peel and run your hands around the perimeter to relax it and work out the kinks.

Spread the 1/4-1/3 cups of the tomato sauce over the dough to within ½ inch of the edge, smoothing it with the back of the spoon or ladle. Turn off the broiler, then gently slide the pizza onto the pizza stone or steel. Close the oven door and change the setting to bake at 550°F. Let the pizza bake for about 4 minutes, until the rim is just starting to turn golden. Use a pair of tongs or the pizza peel to remove the pizza onto a plate or cutting board. Drizzle a spoonful or so of olive oil on top of the pizza, then sprinkle 1/4th of the grated pecorino or parm evenly over the sauce. Layer 1/4th of the mozzarella and 3-5 basil leaves evenly over the pizza. Using your hands or the pizza peel, place the pizza back onto the pizza steel or stone and continue baking for 1 to 2 minutes.

Change the oven setting from bake to broil and let the pizza bake until the cheese is softly melted and the crust is golden with spots of brown and a few small spots of char, about 2 minutes (check it after 1 minute to be safe). Use tongs or a fork to slide the pizza from the pizza steel or stone onto the plate. Drizzle a small amount of extra-virgin olive oil over the pizza and serve whole or sliced in half. Serve and eat immediately.

Make The Pizza

This easy Margherita pizza recipe is a simple, fresh vegetarian dinner. Keep homemade pizza dough and sauce on hand in the freezer to make it especially quick &amp; easy to assemble!

Margherita Pizza

recipe Pizza Dough

Pizza Sauce

mozzarella (sliced)

cherry tomatoes

red pepper flakes

Extra-virgin olive oil (for drizzling)

Preheat the oven to 500°F

Spread the pizza sauce onto the dough. Top with the fresh mozzarella and tomatoes and bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves and a pinch of red pepper flakes. Drizzle with olive oil and serve.

Made with fresh marinara sauce, mozzarella cheese, and basil, Margherita pizza is simple, classic, so easy, and absolutely delicious!

marinara sauce

garlic (, minced)

mozzarella cheese (,

Roma tomato (, sliced)

Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot.

Shape the pizza dough on a floured surface into an 8-inch round and 1/4-inch thick. Transfer it to a pizza peel lined with parchment paper. Reshape if necessary.

Gently brush the dough with the olive oil, then evenly spread the marinara sauce on, leaving a 1-inch border around the edge. Sprinkle the garlic over the top. Top with the mozzarella slices and tomatoes, leaving space in between.

Slide the parchment with the crust onto the heated stone. Bake for 8-10 minutes until crust is golden and cheese is melted and bubbly. Remove from oven and sprinkle the basil over the top, along with 1-2 grinds of fresh black pepper.

Cut into wedges and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1548534286/zwojuhrvrfoibdufjsbd.mp4

Made with fresh marinara sauce, mozzarella cheese, and basil, Classic Margherita pizza is simple, so easy, and absolutely delicious!

This grilled Margherita pizza is made even more summery with a marinara sauce made from grilled heirloom tomatoes.

Twice Grilled Margherita Pizza

extra-virgin olive oil, (plus more for brushing/drizzling)

salt and black pepper

garlic clove, (minced

pizza dough

Preheat the grill.

Prepare an outdoor grill for high direct heat. Assemble the following tools and keep them within arm’s reach from the grill: an oven mitt, long-handled tongs, a large spatula or pizza peel, and a large cutting board for the finished pizza.

Grill the tomatoes.

Brush both sides of each tomato slice with olive oil and season with salt and black pepper. Place the tomatoes on the hot grill and cook for about 6 minutes or until you see grill marks. Flip the tomatoes and cook for another 6 to 8minutes.

Process into sauce.

Transfer the grilled tomatoes to a plate and let them cool for 10 minutes. Drain off any accumulated liquid. Place the tomatoes in the bowl of a food processor and add1 tablespoon of olive oil, ¼ teaspoon salt, and the minced garlic. Pulse just until it looks like a chunky sauce. Pour ½ to ⅔ cup of the sauce into a bowl; save the rest in an airtight container in the fridge for pasta later in the week.

To make the sauce

Stretch or roll out the dough.

Place the dough on a floured cutting board and, using your hands, gently stretch it into a 12- to 14-inch square or disk, making sure that it retains the same thickness throughout (more or less). (Alternatively, you can roll it out to a 12-inchsquare or circle.)

Grill one side of the dough.

Brush the top of the dough with olive oil, making sure to get all the way to the edges. Carefully transfer the dough to the grill, oiled-side down, and grill for 3 minutes or until it puffs a bit and the bottom shows grill marks.

Take the dough off the grill, flip it over, and add toppings.

Using long-handled tongs or a pizza peel, transfer the dough to a clean large cutting board, grill marks facing up. Brush the grilled dough lightly with olive oil. Working quickly, spread about ½ cup of sauce on the dough and top with the cheese.

Return the topped pizza crust to the grill and grill the pizza.

Using your large spatula or pizza peel, return the topped crust to the grill. Close the grill lid, turn down the heat to medium or medium-high, and cook for 3 to 5 minutes or until the cheese has melted.

Finish and serve.

Remove the pizza from the grill and let it rest for 5 minutes, then garnish with the basil, a drizzle of olive oil, and a pinch or two of salt and pepper. Slice and serve.

To make the pizza

Make this basic Margherita pizza with our super simple pizza dough recipe, our easy pizza sauce - and then add cherry tomatoes, basil and cheese. A seriously easy Italian meal the whole family will love!

Margherita Pizza Recipe

pizza dough (see notes)

tbsp pizza sauce (see notes)

punnet tiny tomatoes

mozzarella cheese

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6083915738001&=domain=kidspot

5348771529001-6083915738001

Flavorful Margherita Pizza made with homemade whole wheat pizza dough, tomato sauce, mozzarella cheese and fresh basil, but can also be made using store bought staples and your choice of toppings.

whole wheat flour

yeast

lemon juice

Pizza Sauce (or passata

fresh mozzarella cheese

vegetarian parmesan cheese (- as required (optional))

basil ((fresh) or add as required, optional)

red chili flakes (- as required (optional))

Take the instant yeast, sugar and water in a mixing bowl or in the stand mixer bowl. Mix thoroughly.

Add in the whole wheat flour, salt, olive oil and lemon juice.

Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix everything very well and then knead for atleast 8 to 10 minutes.

The dough should be smooth, pliable and soft. If the dough looks dry, add some water while kneading. If the dough looks sticky, sprinkle some flour. Depending on the quality of flour, you may add add less or more water.

Spread some water all over the dough.

Cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 1 hour or until the dough increases in volume and doubles up. 

Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.

Making dough

Preheat the oven to its highest possible temperature for 15 to 20 minutes. My oven has 250 degrees Celsius (475 degrees Fahrenheit) as the highest temperature.

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Top 13 margherita pizza recipes from across the web

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Classic Margherita Pizza

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