Best Homemade Margherita Pizza
Making the best homemade Margherita pizza involves quality ingredients and careful preparation. Mix 00 flour, water, sea salt, fresh yeast, and olive oil for the dough, allowing it to ferment properly. For the sauce, simmer San Marzano tomatoes with garlic, basil, and salt. Preheat your oven with a pizza stone, stretch the dough, add sauce, mozzarella, and basil, then bake at 250°C (482°F) for 10-12 minutes. Enjoy a delicious, authentic Margherita pizza at home.
Print Recipe
Pin Recipe
Ingredients
For the Dough:
- 500 grams of 00 flour
- 325 ml of water
- 10 grams of sea salt
- 3 grams of fresh yeast
- 10 ml of olive oil
For the Sauce:
- 400 grams of San Marzano tomatoes
- 2 cloves of garlic
- Salt to taste
- A few basil leaves
For the Toppings:
- Fresh mozzarella cheese
- Fresh basil leaves
- Extra virgin olive oil
Instructions
Preparing the Dough:
- Mix Ingredients: In a large bowl, combine 500 grams of 00 flour and 10 grams of sea salt. Dissolve 3 grams of fresh yeast in 325 ml of water. Gradually mix the yeast water into the flour mixture. Add 10 ml of olive oil and knead until smooth.
- Fermentation: Cover the dough and let it rest at room temperature for 2 hours. Then, refrigerate it for 24 hours to develop flavor.
- Shaping the Dough: Divide the dough into balls and let them rise at room temperature for another 2 hours.
Making the Sauce:
- Prepare Tomatoes: Crush 400 grams of San Marzano tomatoes by hand or use a blender for a smoother texture.
- Season: Add minced garlic from 2 cloves, a few torn basil leaves, and salt to taste.
- Cook: Simmer the sauce on low heat for 30 minutes to blend the flavors.
Assembling the Pizza:
- Preheat Oven: Preheat your oven to its highest setting, preferably with a pizza stone inside.
- Shape Dough: On a floured surface, stretch a dough ball into a round shape, about 12 inches in diameter.
- Add Sauce: Spread a thin layer of tomato sauce over the stretched dough.
- Top with Cheese and Basil: Tear fresh mozzarella into small pieces and distribute evenly. Place fresh basil leaves on top.
- Drizzle Oil: Finish with a drizzle of extra virgin olive oil.
Baking the Pizza:
- Bake: Place the pizza on the preheated stone and bake at the highest possible temperature (around 250°C or 482°F) for about 10-12 minutes.
- Monitor: Watch the pizza to ensure the crust is golden and the cheese is bubbling.
Serving:
- Cool Slightly: Let the pizza cool for a minute before cutting.
- Slice and Serve: Use a pizza cutter to slice and serve your homemade Margherita pizza.
Notes
Semolina flour boasts a higher tolerance to heat compared to regular flour, preventing the dough from sticking to the peel when transferring the pizza into the oven.
Contrary to common belief, you don't need to dissolve the yeast in warm water before using it. Recent reformulations of active dry yeast feature smaller granules that readily integrate into the dough without issue. However, it's crucial to ensure the yeast is still active. Check the expiration date, and if uncertain, proof it.
If you plan to prepare the dough ahead of time: After the dough has rested for two hours, divide it into two portions, wrap each piece tightly in plastic wrap, and store them in a freezer-safe bag. The dough can be refrigerated for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, then allow it to come to room temperature (in a greased bowl, covered with a kitchen towel) for at least 30 minutes before use.
Nutrition
Serving: 1serving | Calories: 750kcal | Carbohydrates: 89g | Protein: 33g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Cholesterol: 69mg | Sodium: 1598mg | Fiber: 5g | Sugar: 6g
Tried this recipe?Mention @Brightermeal or tag #Brightermeal!