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Homemade Pizza Margherita Recipe: Simple, Delicious, and Fresh
There’s something incredibly special about a Pizza Margherita—its simplicity, fresh ingredients, and vibrant flavors make it a true classic in the world of pizza. Originating from Naples, Italy, this traditional pizza is a celebration of the best of Italian cuisine, featuring a thin, crispy crust, sweet tomato sauce, creamy mozzarella, fresh basil, and a drizzle of olive oil. Whether you’re an experienced pizza maker or just looking for an easy, homemade pizza recipe, this Pizza Margherita recipe is sure to please everyone.
The best part? You can make it from scratch with minimal ingredients, and it’s so simple yet bursting with flavor. Let’s dive into how you can recreate this delicious dish in the comfort of your own kitchen.
Ingredients:
To make a classic Pizza Margherita, you’ll need the following fresh and simple ingredients:
For the Pizza Dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm water (110°F/45°C)
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon olive oil (plus extra for drizzling)
- 1 teaspoon salt
- 1 teaspoon sugar
For the Toppings:
- 1/2 cup tomato sauce (preferably crushed tomatoes or pizza sauce)
- 1 1/2 cups fresh mozzarella cheese (preferably buffalo mozzarella)
- Fresh basil leaves (about 8-10 leaves)
- Extra virgin olive oil (for drizzling)
- Salt and freshly ground black pepper (to taste)
Instructions:
1. Make the Dough:
To start, combine the warm water, sugar, and active dry yeast in a small bowl. Stir gently and let the mixture sit for about 5-10 minutes, until the yeast becomes foamy and bubbles form. This means the yeast is activated and ready to go.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix everything together until a dough begins to form.
Once it starts to come together, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
2. Let the Dough Rise:
Place the kneaded dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size. You can also let it rise in the fridge overnight for a more developed flavor.
3. Prepare the Toppings:
While the dough is rising, prepare your toppings. Slice the fresh mozzarella cheese into thin rounds or tear it into small pieces. If you’re using store-bought pizza sauce, you can skip this step, but for an extra fresh flavor, you can crush a can of whole tomatoes and season it with a pinch of salt and a drizzle of olive oil.
Wash and pat dry the fresh basil leaves. Set everything aside so you’re ready to assemble the pizza.
4. Preheat the Oven:
Once the dough has risen, preheat your oven to its highest setting, typically 475°F to 500°F (245°C to 260°C). If you’re using a pizza stone, place it in the oven while it heats up to ensure a crispy crust. If you don’t have a stone, a baking sheet will work just fine.
5. Shape the Dough:
Turn the dough out onto a floured surface and gently press it down to remove any air bubbles. Roll the dough out into a thin circle, about 10-12 inches in diameter. If the dough is resisting stretching, let it rest for a few minutes before continuing to roll it out.
You can use your hands to stretch the dough into the desired shape, making sure it’s even in thickness. If you prefer a thicker crust, you can leave the edges slightly thicker.
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