When I went to Italy, one of my top priorities was to take a cooking class. I found a pizza and gelato class and signed up. The class was held at FlorenceTown cooking school – a large kitchen with several cooking stations and lots of equipment. The Italian chef teaching us was amazing – he had such a good feel the food he was working with. The way he formed the pizza dough and worked with the dough was artful. He also had a great eye for measurements without actually measuring things. He talked to us about treating our ingredients with care and also about choosing really high quality items for our recipes. I loved learning from a chef in Florence how to make Italian Margherita Pizza.
One interesting fact he told us was that most people that have a gluten allergy in the US can eat any type of pizza, pasta, or bread in Italy – the flours and grains are a lot less processed so apparently they don’t cause allergic reactions. Also, the dough proofs for several days in most Italian margherita pizza, so the yeast breaks down a lot of the gluten. A girl in our class confirmed this happened to her friend on their trip – she was allergic to gluten but came to Italy and ate all the pizza and pasta and felt great. Crazy to learn this! So… our instructor advised us to find the most natural kind of flour we could when making pizza (or pasta) at home. Hopefully this will help you when you go to make thisItalian Margherita Pizza.
When I got home I was excited to use the techniques he’d taught us about handling the dough, shaping it, and really letting it proof to get that bubbly crust. My husband and I whipped out our Flour Water Salt Yeast cookbook and used the techniques I’d learned, along with Ken Forkish’s awesome pizza dough method and recipe to create this delicious Italian margherita pizza. My husband has been making some amazing breads recently from this cookbook and it’s the best. The recipes take a little time but are delicious (they’re not tough recipes, just take a lot of time to proof).
Pizza Margherita With Mozzarella Cheese, Basil And Tomatoes Traditional Italian Food. Classic Recipe. Top View Stock Photo
I should also say that before this class, I’d made pizza almost every weekend for years for our family – I definitely wasn’t a new pizza maker – BUT I still had so much to learn! The way they make the dough, proof it, and treat it tastes SO MUCH BETTER than a typical pizza dough I’d always made. You really need to let the dough rest and proof for a long time for the yeast to start breaking down some of the gluten. This Italian margherita pizza is amazing. The crust is bubbly and light, and it’s crispy on the edges but chewy inside.
There are a lot of details in the crust recipe, but don’t be intimidated. Basically you’re just making dough, then letting it rise, then refrigerating it to let it proof for a while. That’s it. We did cook ours on a pizza stone which I’d say is important to have to get that crust really bubbly and chewy. (We have the pampered chef one and love it.) If you don’t have one, you can find one here. Or you can try heating up a baking sheet really hot before you put the dough on it. I also recommend a pizza peel to get the pizza on and off the stone. It helps a lot when you’re trying to get that dough onto a hot pizza stone. Again you could use the back of a baking sheet/cookie sheet if you don’t have a peel.
If you’re intimidated or unsure about trying it, watch the video I made outlining the step-by-step process. You’ll see it really isn’t tough, just a little time consuming.
Grilled Pizza Margherita
Lastly, I’d say, buy some good quality fresh mozzarella cheese and San Marzano tomatoes. We’ve tried a couple versions and the best pizza (shown here) had really high quality fresh mozzarella and good canned San Marzano tomatoes. And make sure to put the basil on before you cook it. That cooked crispy basil is so yummy with the pizza.
Ken's recipe is the ultimate pizza dough! I've updated his instructions to make them a bit easier to follow. We've been making this pizza for years and it truly tastes just like pizza in Italy. It's a bit lengthy of a process, but each step is simple. It will be worth it for that chewy, airy crust. The best pizza!
If you want an extra bubbly crust like we did, just leave the crust area a little thicker as you form the dough. Oh man please make this! It’s amazing. (If you want to see my other favorite carb recipes, see here 😉
Easy Margherita Pizza Recipe (no Yeast)
Just looking at these photos and thinking about this pizza again has me salivating. Let me know if you make this Italian Margherita Pizza or if you have any questions! Tag me with photos
Just looking at these photos and thinking about this pizza again has me salivating. Let me know if you make this Italian Margherita Pizza or if you have any questions! Tag me with photos
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