Flavorful Margherita Pizza only includes a few simple and tasty ingredients, like perfectly melty mozzarella cheese and fresh basil. My easy version includes a homemade whole wheat pizza dough and scratch-made tomato sauce, but can also be made using store bought staples and your choice of toppings. Try this Italian-inspired Margherita recipe for your next pizza party or weekend movie night!
Margherita pizza is a simple, delicious pizza that’s easy to make at home. What makes a Margherita special is just how brilliantly basic it is.
The best versions feature mozzarella and parmesan cheese over a zesty tomato sauce, and include plenty of fresh basil. You can add tomato slices, too, for an extra pop of flavor.
Pizza Margherita Recipe
I recommend using high quality ingredients for creating absolutely the tastiest pizza with a perfectly chewy, lightly crispy crust and bold tomato sauce.
I have made this recipe easy for you as I am not using a pizza stone. But I do have a pizza stone and make pizza on it often.
If you do own a pizza stone, then read the instructions in my “expert tips” section below or in the notes section of the recipe card.
Classic Margherita Pizza Recipe
If you are wondering what is the difference, then let me tell you. Margherita Pizza is made with tomato sauce or marinara as the base sauce on the crust.
Fresh Mozzarella and optionally some parmesan cheese is included which after being baked is topped with some fresh basil and extra virgin olive oil.
A cheese pizza has tomato sauce on the crust and topped with shredded mozzarella and a mix of various cheese – fontina, romano, provolone or parmesan.
Margherita Pizza (easy Delicious Recipe!)
. In a large mixing bowl or in the bowl of a standing mixer with a hook attachment, add 1 teaspoon of instant yeast (3 grams) and½ teaspoon of sugar. Instant yeast is rapid rising yeast.
TIP: A little bit of acidity helps in gluten development. If you do not have lemon juice, 1 tablespoon of apple cider vinegar is an option.
You can also knead the pizza dough by hand. To do so just be sure to fully knead the dough for 8 to 10 minutes on a lightly floured surface.
Homemade Pizza Dough
7. The dough should be smooth, pliable and soft. If the dough looks dry, then you can add some water while kneading. If the dough seems sticky, sprinkle a bit of flour over the dough and continue to knead.
8. Once combined, shape into a round ball within the bowl. Use your fingers to spread a light layer of water all over the dough.
9. Cover the bowl with a lid or a kitchen towel, and allow to rise until the dough increases in volume and doubles up. This should take about 45 minutes to 1.5 hours, depending on the temperature of your kitchen.
Quick And Easy Margherita Pizza
If using dry active yeast, then keep covered for 1:30 hoursto 3 hours (it depends on the temperature conditions in your city).
11. And here is the dough once I started to work with it again. It should be stringy with tinyair pockets. This texture is what creates that slightly chewy crust you want.
13. To make pizza with your homemade dough, first prepare a 9-inch pan or tray by lightly greasing with oil and dusting with flour, cornmeal, or semolina.
Easy Pizza Dough With Plain Flour
14. Separate the pizza dough into 6 or 7 even sections, packaging and storing any you’re not planning to use. To store, wrap each individual section in plastic wrap, and then seal all of the dough in an airtight plastic bag or other container.
15. Use a rolling pin to roll the dough ball into a flat circle, about 0.5 centimeter or ¼ inch thick. Flour the rolling pin if it sticks, or use a piece of parchment paper between the dough and rolling pin.
17. Next, spread on a thin layer of store bought or homemade pizza sauce. Leave a good bit of room around the edge of the dough clear for the crust.
A Perfect Margherita Recipe You Should Try Today
19. And top with lots of fresh mozzarella cheese. Spread out evenly, again, avoiding the very edge of the crust. Break fresh mozzarella cheese into chunks and place it on the crust.
20. Move the baking rack or tray to the lowest position in your preheated oven. This will help create a wonderfully crispy crust.
21. Bake the Margherita pizza for 10 to 15 minutes, until the cheese is completely melted and the crust is lightly golden in color.
How To Make A Classic Margherita Pizza (and Your Own Dough) At Home
22. Remove from the oven and top the pizza with some torn fresh basil leaves. You can also add a dash of dried oregano or red chili flakes, if you want.
I also recommend that you drizzle a bit of extra virgin olive on the Margherita pizza just before serving, for a truly authentic Italian taste.
TIP: Fresh basil is always added on a baked pizza. Do not add fresh basil before baking the pizza as it will wilt, dry out and loose its delicate aromatic flavor.
Margherita Pizza Plain And Margarita Cocktail White,
You can make the sauce and dough well in advance of when you plan to assemble and bake your pizzas. Both the pizza dough and my Homemade Pizza Sauce will keep well in the fridge for a couple of days or can be frozen for up to 3 months.
Either way this recipe will yield approximately 6 or 7 thin crust pizzas that are about 9 inches in diameter each – roughly the size of a small-to-medium personal pizza.
These are perfect for making to host a DIY pizza party, or keeping in the freezer to use one at a time whenever you have a craving for some pizza!
What Are Some Ways To Make A Plain Cheese Pizza More Interesting And Tasty?
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Flavorful Margherita Pizza made with homemade whole wheat pizza dough, tomato sauce, mozzarella cheese and fresh basil, but can also be made using store bought staples and your choice of toppings.
How to use a pizza stone? Preheat your pizza stone in the oven for 30 minutes to 1 hour. Assemble pizza on a flour dusted pizza peel. Dusting pizza peel with flour helps the pizza to slide easily from the peel to the baking stone. Slide the pizza carefully on the baking stone. Bake pizza for 8 to 10 minutes or until the edges are golden and the cheese has melted.
Easy Pizza Dough Recipe
Make ahead and storage You can make the sauce and dough well in advance before you plan to assemble and bake. Both the pizza dough and my homemade pizza sauce (recipe linked above in the ingredients list) will keep well in the fridge for a few days or can be frozen for up to 3 months.
This recipe makes for 6 or 7 thin crust pizzas that are about 9 inches in diameter each – roughly the size of a small-to-medium personal pizza.
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.Margherita pizza, a classic thin-crust Italian pizza from Naples, owes its name to Queen Margherita of Savoy. Legend has it that during her visit to Naples in 1889, she was served a pizza that was made with the colors of the Italian flag: red (tomatoes), white (mozzarella cheese), and green (basil leaves). This marked the creation of the now universally loved Margherita pizza.
Easy Margherita Pizza Recipe (no Yeast)
Though this pizza is traditionally baked in a wood-fired oven, you can easily recreate it at home without one. I use a rich homemade pizza dough (store-bought works too), a blazing hot oven, and a sheet pan to produce a crisp yet chewy pizza crust. The no-cook Neapolitan pizza sauce is made made from canned San Marzano crushed tomatoes and can be whipped up in just 5 minutes! Pro tip: when making Margherita pizza, it’s essential to use high-quality ingredients and not overload the pizza with too many toppings. Less is more here—too much sauce and cheese will make the crust soggy.
Mix to combine. Alternatively, if you prefer a smoother sauce, you can blend the ingredients in a food processor or blender. (Note: This recipe makes enough sauce for four pizzas. You can refrigerate extra sauce for up to one week, or freeze for up to three months.)
Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more.
Classic Pizza Margherita With Homemade Pizza Dough
Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you’d like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don’t mind the crust a little thicker, you can form the two dough balls into 8×12-inch rectangles and place them side by side on the baking sheet.)
I'd love to know how it turned
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