Classic Margherita Pizza

There is nothing like a classic Margherita pizza. This one starts with my no-fail homemade pizza dough that gives a beautiful crisp edge. Then, I add homemade tomato sauce, fresh mozzarella, and basil leaves to finish it off.

Table of Content

• About this pizza
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Tips for making better homemade pizza
• Comments

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I love a variety of toppings on my pizza, but I won't deny that this classic is my absolute favorite. I love making homemade bread and I find it very therapeutic. And yet, the credit for me getting so good at homemade pizza goes to my son Aadi. I call him the pizza monster. He can eat pizza for three meals every day and still not have enough.

About this pizza

This recipe can be as easy as you want it to be. Personally, for me, pizza means homemade pizza dough and homemade tomato sauce. And yet, you can certainly buy ready-made pizza dough.

There are four components to this pizza

1. The dough - Today I am using my classic pizza dough but you can also use my overnight pizza dough or my no-knead pizza dough. This makes a soft chewy base with crusty edges.
2. The sauce - Similarly, I have two tomato sauce recipes for you, one tomato sauce with fresh tomatoes and the other is my quick pizza sauce in 5 mins with canned tomatoes. Both are simple and easy to make
3. The toppings - A classic Margherita is just tomato sauce, mozzarella, and basil. Though you can add some fresh tomato slices as well.
4. Cheese - I like to top my cheese with a combination of mozzarella, parmesan, and other white cheese. But you can stick to just mozzarella.

The process for making pizza is also simple and easy.

• Make the dough - 10 mins
• Let the dough rise - 60 to 90 mins
• Divide the dough and let it rest - 30 mins
• Preheat oven - 20 mins before
• Roll the pizza dough - 15 mins
• Add toppings and bake - 15 mins

If you don't want to use a tomato sauce you can also make it a white pizza with white sauce. Read my tips on making better homemade pizzas.

Ingredients and substitutes

• Flour - You can use bread flour instead of all-purpose flour - I am using plain all-purpose which works great.
• Yeast - I'm not a slave to any particular brand, but I use instant dry yeast as compared to fresh or instant yeast. You can add the yeast directly to your flour without testing it, but I'm old school, I like to use the safe and stress-free method. Which is why I still let my yeast activate first.
• Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F.
• Sugar - The sugar here is not for sweetness but to feed the yeast. This will help the yeast grow and nurture the bread. So, don't omit it, and no it will not make your dough sweet. If you don't fancy sugar, try honey or agave syrup.
• Oil - Like sugar, oil is also food for our yeast. It helps the yeast grew and develop flavor. We also use oil to brush the edges, which gives us a nice crisp edge.
• Salt - Use fine grain salt which will dissolve in the dough easily.

Step by step instructions

Prepare dough

• In a bowl, combine warm water, yeast, sugar, and oil – mix well.
• In a mixer bowl with a dough hook, combine the flour and salt.
• Pour in the yeast mixture.
• Turn the mixer on medium-high speed until all the flour is incorporated.
• Once all the flour is incorporated, let the mixer run on medium speed for 3 minutes.
• The dough should be elastic, slightly sticky but very soft and supple.
• Transfer to a lightly floured work surface. Bring all the dough into a ball.
• Tip – finger test – when you stick a finger in the dough, it should spring back. (see video below)
• Place the dough in an oiled bowl and cover with a clean kitchen towel for 60 to 90 mins until double in volume.

Divide, rest, and roll

• Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.
• Lightly punch the dough to remove all air.
• Divide the dough into two or three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).
• Tip - Let the dough rest again for 10 minutes. It will become easier to roll and stretch (see video).

• Roll one piece of dough to about 12 inches.
• Tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
• Transfer pizza to the pizza peel or pizza tray (see video).
• Tip - Let the base rest for 5 to 10 minutes - this will prove the base just a little, which makes those edges puffy.

Top and bake

• Tip - Brush the edges of the pizza with olive oil. This will give a nice golden crisp crust (see video).
• Spread tomato sauce (and tomato slices if using).
• Generously sprinkle with cheese - I like a little parmesan and lots of mozzarella.
• Transfer the pizza to the preheated oven - from the pizza peel to the pizza stone (or baking tray).
• Bake for about 10 to 12 minutes, until the edges are crisp and golden and the cheese is melted beautifully.

Look at that crust. The trick is to brush the edges with oil and then letting the rolled dough sit for 10 minutes before you top and bake. (see video)

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Frequently asked questions

You may also like

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Printable Recipe