Pizza always makes a bad day feel better, and there’s nothing nicer than a perfect slice of margherita pizza. Now you can make this recipe at home any time the craving strikes!
Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.
If the tomato is truly ripe, red and worthy. Authentic Neapolitan pizza margherita doesn’t require fresh tomato. Try making this pizza as written, and you won’t miss the tomato on top. Sometimes less is more.
Authentic Neapolitan Margherita Pizza
This pizza is simple, fresh and a guaranteed crowd pleaser. It’s a delight to make and even better to eat. How about pizza tonight?
As usual, I used my go-to whole wheat pizza dough. When made with white whole wheat flour, it doesn’t even taste like whole wheat!
San Marzano tomatoes are a special variety of plum tomato originating from the San Marzano region near Naples, Italy. San Marzano tomatoes are tender and rich in flavor. Even the tomato sauce inside the can is thicker than most other whole canned tomatoes. They are special.
Margherita Pizza Recipe
San Marzano tomatoes are the traditional choice for pizza margherita and yield the perfect sauce. Simply pour the whole can into a bowl and crush the tomatoes by hand before using.
Look for mozzarella balls packed in water, rather than vacuum-sealed. Water-packed mozzarella is superior in flavor and texture; vacuum-sealed mozzarella can taste rubbery.
Ovoline mozzarella balls are my favorite for pizza margherita since they are the perfect size (about 1-inch in diameter). Larger or smaller mozzarella balls will work, too. Just tear them into smaller pieces as necessary.
Pizza Margherita Recipe
Whole Foods offers water-packed ovoline mozzarella, and one container is the perfect amount for two pizzas (12 ounces dry weight). Bocconcini mozzarella balls work well, too.
Fresh basil is absolutely essential. Once the pizza is out of the oven, sprinkle a handful of finely sliced basil on each pizza. I like to add a few small basil leaves for accents, too. Cute!
Margherita pizza is not complete without a light drizzle of extra-virgin olive oil. Be careful as you pour so you don’t accidentally overdo it.
Classic Margherita Pizza Recipe (easy!)
Lastly, add a sprinkle of flaky sea salt or kosher salt. Our sauce doesn’t contain any added salt, so a light sprinkle of salt helps bring out the best flavors in this pizza.
Make classic margherita pizza at home with this simple recipe! This Neapolitan pizza is fresh, delicious and easy to make. Recipe yields 2 medium (11-inch diameter) pizzas.
Make it dairy free/vegan: While untraditional, this pizza would be good with vegan sour cream drizzled across the pizza both before and after baking. Simply omit the Parmesan in the pizza crust recipe.
How To Make Neapolitan Pizza At Home In Your Oven!
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How To Make The Best Authentic Margherita Pizza Recipe
© Cookie and Kate 2010 - 2024. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.My search for the besthomemade margherita pizza (made in a standard oven with everydayingredients) is over! You’ll want to make this homemadepizza recipe over and over again. For step-by-step dough instructions, checkout themargherita pizzavideo below!
The time has come! I’ve been teasing you on Instagram for weeks, and I sincerely apologize. I was busy eating this margherita pizza.
. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statementsgenerally makes me extremely uncomfortable. I’m terrified that you will go home andmake
Simple Margherita Pizza Recipe: Soft, Fluffy And Temping Dish
I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellentandnot so great.
Margherita pizza that I’ve ever eaten in my entire life was in Naples, Italy a few years ago during our trip to the Amalfi Coast. We stood in line in acobblestone street just off ofVia Tribunali in the historic neighborhood(known for having the best pizza places in the entire world), andsnaggedatable at the famousGino Sorbillo.
It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. No tourists, just Italians. It wasn’t fancy in the slightest. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety.
Margherita Pizza Mozzarella
Homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. I’m not going to claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. That would be ludicrous (and slightly obnoxious) and just not true.
But I do believe that this is thebestmargherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing anincredibly time-intensive pizza dough days in advance.
First things first. Let’s talk equipment. A baking stone or steel is amust for great pizza at home.A few years ago, I replaced my traditional baking stone with a baking steel. It is a game-changer.
Traditional Margherita Pizza Recipe
Bread at home. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800degrees Fahrenheit. They help you achieve crispycrustsby pulling moisture from whatever dough you are baking, includingpizza crusts.
Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easierto remove thepizza from theoven once it is done.
If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky!
Pizza Margherita: History And Recipe
For the best margheritapizza, you will want to preheat your oven tothe highest temperature possible.For my oven, that is 550 degrees Fahrenheit. I allow my bakingsteel to preheat for
30 minutes (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature). The higher the temperature the better.
My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again!
Italian Margherita Pizza
If you maintain a sourdough starter, I highly recommend preparing this pizza with sourdough pizza dough! It offers a flavor and texture that cannot be replicated.
Serving: 1 serving , Calories: 750 kcal , Carbohydrates: 89 g , Protein: 33 g , Fat: 29 g , Saturated Fat: 13 g , Polyunsaturated Fat: 13 g , Cholesterol: 69 mg , Sodium: 1598 mg , Fiber: 5 g , Sugar: 6 g
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