Introduction
The Ultimate Homemade Margherita Pizza is the epitome of Italian comfort food, capturing the essence of simplicity, freshness, and bold flavors in every bite. It is a dish that’s been loved worldwide for its perfect balance of tomatoes, mozzarella, and fresh basil on a crispy, chewy crust. Its origins date back to Naples, Italy, where the dish was crafted to represent the colors of the Italian flag: green, white, and red. Over time, Margherita pizza has become synonymous with authentic Italian pizza, and making it at home allows for ultimate control over the ingredients, creating a personalized masterpiece.

The History of
The story behind Margherita pizza dates back to 1889, when it was supposedly created in honor of Queen Margherita of Savoy. According to popular legend, the queen was served a pizza featuring tomatoes, mozzarella, and basil, representing the colors of the Italian flag. This pizza became so beloved that it was named after her, solidifying its place in Italian cuisine and paving the way for its global popularity. Margherita pizza stands as a testament to the power of simplicity, as it showcases the quality of fresh ingredients over complicated flavors.

Ingredients Breakdown
For the crust, you’ll need all-purpose flour, yeast, warm water, sugar, and salt, which combine to form a dough that is both chewy and crispy. The key to a great Margherita pizza lies in the sauce: simple crushed tomatoes, olive oil, garlic, and a pinch of salt make for a vibrant base. The cheese is equally important – fresh mozzarella adds a creamy, soft texture that melts beautifully. Fresh basil leaves not only enhance the flavor but add a burst of color to the pizza. Finally, a drizzle of extra virgin olive oil before baking adds richness, and after baking, a sprinkle of sea salt and a few extra basil leaves can elevate the finished dish.

Step-by-Step Recipe

Prepare the Dough: In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until the yeast is activated. In a separate bowl, mix flour and salt. Gradually add the yeast mixture and knead for about 10 minutes until the dough becomes smooth. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for about 1 to 1.5 hours, or until it doubles in size.
Prepare the Sauce: In a bowl, combine crushed tomatoes, olive oil, garlic, and a pinch of salt. Stir well and set aside. For a smoother sauce, you can blend it.
Assemble the Pizza: Preheat your oven to 500°F (260°C) with a pizza stone inside, if you have one. Punch down the dough, divide it into portions (if making multiple pizzas), and roll it out on a floured surface into a round shape. Transfer the dough to a baking sheet or pizza peel. Spread a thin layer of sauce on the dough, leaving a border for the crust.
Add the Toppings: Tear fresh mozzarella into small pieces and distribute evenly on the pizza. Add a few fresh basil leaves on top.
Bake: Bake the pizza for about 7-10 minutes or until the crust is golden and the cheese is bubbling and slightly browned. Remove from the oven and drizzle with extra virgin olive oil. Top with fresh basil leaves and a pinch of sea salt.
Serve: Slice the pizza and enjoy it hot out of the oven with a glass of red wine or sparkling water for a true Italian experience.

Tips for the Perfect Margherita Pizza

Use the best quality mozzarella you can find. Fresh mozzarella or buffalo mozzarella are ideal for the perfect texture and flavor.
Don’t over-sauce the pizza. A thin, even layer of sauce ensures the crust remains crispy.
For a crispier crust, preheat your pizza stone or baking sheet in the oven before placing the dough on it.
Let the dough rise long enough to develop flavor and texture. Be patient with the proofing process for the best result.
If you want a more intense flavor, roast your garlic before adding it to the sauce.
Bake the pizza at the highest temperature your oven allows, as this mimics the wood-fired ovens used in traditional pizza making.

Variations and Customizations
While the classic Margherita is a crowd-pleaser, you can customize it to your liking. For a smoky flavor, try adding some smoked mozzarella or a drizzle of balsamic glaze after baking. For a spicy kick, sprinkle red pepper flakes on top. You can also experiment with different types of tomatoes for the sauce, like heirloom varieties for added sweetness and complexity. If you want to make a vegetarian version, try adding some roasted vegetables like bell peppers, zucchini, or mushrooms. Or, for a more indulgent take, add some prosciutto or spicy sausage.

Health Considerations and Nutritional Value
Margherita pizza can be a relatively healthy option when made at home, as it is free from preservatives and artificial ingredients. The fresh tomatoes provide a good source of vitamins A and C, while mozzarella offers calcium and protein. If you’re looking to make a lower-carb version, try using a cauliflower crust or a whole wheat flour alternative for the dough. However, like any pizza, it can be calorie-dense, so be mindful of portion sizes. You can balance out the meal by pairing it with a simple salad, adding more veggies to the pizza, or using less cheese.

FAQ

Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch it down, cover it with plastic wrap, and store it in the fridge. Let it come to room temperature before using.
Can I use store-bought dough?
Certainly! If you’re short on time, store-bought pizza dough can be a great substitute. Just make sure to follow the instructions on the package for the best results.
Can I freeze Margherita pizza?
Yes, you can freeze Margherita pizza. Assemble the pizza with sauce and cheese, then freeze it before baking. Once frozen, wrap it tightly in plastic wrap and foil. When ready to bake, cook from frozen at a high temperature until the crust is golden and the cheese is melted.
What other toppings can I add to Margherita pizza?
You can add a variety of toppings such as olives, anchovies, mushrooms, arugula, or even a drizzle of pesto for extra flavor.

the Ultimate Homemade Margherita Pizza

The Ultimate Homemade Margherita Pizza offers a perfect balance of fresh mozzarella, ripe tomatoes, and basil on a crispy, chewy crust. With its simple yet bold flavors, it’s a timeless dish that can be customized and enjoyed by all.

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Prep Time 20

Cook Time 15

Total Time 2 35

Servings 4

Ingredients

Homemade Pizza Dough:

2½ cups 300 g unbleached all-purpose flour
1 teaspoon granulated sugar
½ teaspoon active dry yeast or SAF instant yeast
¾ teaspoon kosher salt
7 ounces 105°F to 115°F warm water
1 tablespoon extra virgin olive oil
Semolina and all-purpose flour for dusting the pizza peel

Pizza Sauce:

1 cup pureed or crushed canned San Marzano tomatoes or canned Italian plum tomatoes
2-3 fresh garlic cloves grated with a microplane or pressed
1 teaspoon extra virgin olive oil plus more for drizzling
2-3 large pinches of kosher salt to taste
¼ teaspoon freshly ground black pepper

Toppings:

2-3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for serving
7 ounces fresh mozzarella cheese not packed in water, cut into ½-inch cubes
5-6 large fresh basil leaves plus more for garnishing
Dried red pepper flakes optional

Instructions

Prepare the Pizza Dough:

In a medium bowl, whisk together the all-purpose flour, sugar, yeast, and salt. Add the warm water and olive oil, stirring the mixture with a wooden spoon until the dough begins to come together. The dough will appear shaggy and dry, but don’t worry.
Scrape the dough onto a well-floured countertop and knead for about three minutes. The dough will quickly come together and become sticky. Dust with flour as necessary (you may need to do this 2-3 times, depending on humidity levels) so that the dough becomes slightly tacky but not sticky to the counter. After 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil and place the dough inside.
Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm, dry place for 2 hours, or until it doubles in size. Proofing Tip: If your kitchen is cold, heat a large heatproof measuring cup of water in the microwave for 2-3 minutes. This will create a warm environment. Remove the cup, then place the bowl with the dough inside the microwave until it rises. [If preparing the dough in advance, check the note section for freezing instructions.]

Preheat the Oven and Pizza Steel or Stone:

Place the pizza steel (or stone) on the second-to-top rack of your oven (about 8 inches from the broiler) and preheat to 550°F (285°C) for at least 1 hour. If your oven can’t reach 550°F (285°C) or if you’re using a delicate pizza stone, preheat to a maximum of 500°F (260°C).
While the oven is preheating, assemble your ingredients. In a small bowl, combine the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside. In another small bowl, prepare the cubed mozzarella (pat it dry with a paper towel to remove excess moisture). Keep the basil leaves and grated Parmigiano-Reggiano cheese nearby for easy access.

Divide and Rest the Dough:

Divide the dough into two equal portions. It will deflate slightly, but that’s okay. Place the dough on a floured plate or countertop, cover it with plastic wrap, and let it rest for 5-10 minutes.

Assemble the Pizza:

Sprinkle a pizza peel (or the back of a half sheet pan, though it’s trickier) with semolina and a dusting of all-purpose flour. Gently stretch one ball of dough into a roughly 10-inch circle using both hands (don’t worry if it’s not perfectly round). If the dough springs back or feels too elastic, let it rest for another 5 minutes. The edges should be slightly thicker, and the center should be thin (you should be able to see light through it when held up). Carefully transfer the dough onto the semolina- and flour-dusted pizza peel or baking sheet.
Lightly drizzle or brush olive oil on the dough with your fingertips (about 1 teaspoon). Using a large spoon, spread about ½ cup of tomato sauce onto the pizza dough, leaving a ½ to ¾-inch border. Sprinkle with a tablespoon of Parmigiano-Reggiano. Add half of the cubed mozzarella, evenly distributing it over the pizza. Tear a few basil leaves by hand and scatter them over the pizza. If needed, stretch the dough’s edges to make it thinner.

Bake the Pizza:

Gently slide the pizza from the peel onto the preheated baking stone. Bake for 7-8 minutes, or until the crust is golden, the cheese is bubbling and caramelized, and the pizza edges are golden brown. Note: If you want more color, finish the pizza under low or medium broil, but watch carefully!
Remove the pizza from the oven using the pizza peel, and transfer it to a wooden cutting board or foil. Drizzle with olive oil, sprinkle with grated Parmigiano-Reggiano, and top with a chiffonade of fresh basil. Slice and serve immediately. Repeat the process for the second pizza.

Serving Tip:

If you’re serving two pizzas, place the first pizza on a separate baking sheet while preparing the second. In the final minutes of cooking, place the first pizza in the oven (on a rack below the pizza stone) to keep it hot for serving. Alternatively, serve the first pizza fresh out of the oven, then prepare the second pizza once the first is finished. Either way, the pizza is best enjoyed right after baking!

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