Best Homemade Pizza Margherita
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
, fresh mozzarella, and basil leaves to finish it off.
homemade, Margherita, pizza, tomato
Meas Cups and Spoons
Makes 2 x 12-inch Pizzas or 3 x 12 inch - thin crust pizzas
For the Pizza Dough
110 F / 38 C
Instant dry yeast
For the Pizza Toppings
In a bowl, combine warm water, yeast, sugar, and oil – mix well.
In a mixer bowl with dough hook, combine the flour and salt.
Pour in the yeast mixture (see video).
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.
– finger test – when you stick a finger in the dough should spring back.
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) (see video).
- Let the dough rest again for 10 minutes (it will become easier to roll and stretch).
Roll one piece of dough to about 12 inches (see video).
- 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).
- Let the base rest for 5 to 10 minutes - this will proof the base just a little which makes those edges puffy.
Top and bake
- Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).
Spread tomato sauce (and tomato slices if using) (see video).
Sprinkle the parmesan and place the mozzarella slices.
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.
Tips for making better homemade pizza
I have explained these tips in
, but I thought I'd give you just the main points as a takeaway.
Use a pizza stone.
Pizza peel or pizza tray work better.
Use parchment paper on the pizza peel for a less messy affair.
Work with soft, room temperature dough.
A well-preheated oven is best for pizza.
Don't overdo the sauce and toppings.
Choose the right toppings.
Brush the edges with oil.
Let the rolled pizza base rest.
Hold on to the cheese for a crips pizza crust.
For a crisp crust
Prebake the pizza without the cheese.
Bake for 7 minutes
Then top with cheese and bake until crisp and golden
Recipe adaptations and referenced
- referenced from -
Bread Bakers Apprentice
Flour, water, salt and yeast,
Recipe by Veena Azmanov