Creating an authentic Italian Margherita pizza at home is a delightful culinary experience that brings the flavors of Italy to your kitchen. This recipe guides you through crafting a traditional Margherita pizza, celebrated for its simplicity and rich taste.
Ingredients
For the Dough:
- 4 cups (500g) all-purpose flour or Italian “00” flour
- 1½ teaspoons (8g) salt
- 1 teaspoon (5g) sugar
- 1 packet (2¼ teaspoons or 7g) active dry yeast
- 1½ cups (360ml) warm water (110°F/45°C)
- 2 tablespoons (30ml) extra-virgin olive oil
For the Toppings:
- 1 cup (240ml) tomato sauce (preferably San Marzano tomatoes)
- 8 ounces (225g) fresh mozzarella cheese, sliced
- Fresh basil leaves
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
Instructions
Prepare the Dough:
- In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
- Mix until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Preheat the Oven:
- Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.
Shape the Dough:
- Punch down the risen dough and divide it into two equal portions. Shape each portion into a ball and let them rest for 10 minutes.
- On a lightly floured surface, stretch each dough ball into a 12-inch (30cm) circle, leaving a slightly thicker edge for the crust.
Assemble the Pizza:
- Transfer the stretched dough onto a piece of parchment paper for easy handling.
- Spread a thin layer of tomato sauce over the dough, leaving about a ½-inch (1.3cm) border.
- Arrange the mozzarella slices evenly over the sauce.
- Season with a pinch of salt and freshly ground black pepper.
Bake the Pizza:
- Using a pizza peel or the back of a baking sheet, slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet.
- Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Garnish and Serve:
- Remove the pizza from the oven and immediately top with fresh basil leaves.
- Drizzle with extra-virgin olive oil before slicing and serving.
Recipes Done Right:
Frequently Asked Questions
What type of flour should I use for authentic Italian pizza dough?
Italian “00” flour is ideal for a tender and chewy crust due to its fine grind and lower protein content. If unavailable, all-purpose flour is a suitable substitute
Why are San Marzano tomatoes preferred for the sauce?
San Marzano tomatoes, grown in Italy’s volcanic soil, offer a sweet and less acidic flavor, enhancing the authenticity of the pizza.
How can I prevent the pizza from becoming soggy?
Ensure the mozzarella is well-drained before use, and avoid overloading the pizza with sauce or toppings. Baking on a preheated pizza stone also helps achieve a crisp crust.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used. It doesn’t require proofing and can be mixed directly with the dry ingredients.
Is it necessary to use a pizza stone?
While a pizza stone helps achieve a crisp crust by evenly distributing heat, an inverted baking sheet preheated in the oven can serve as an alternative.
How do I store leftover pizza dough?
Wrap the dough tightly in plastic wrap and refrigerate for up to 3 days. For longer storage, freeze the dough for up to 3 months.
Can I add other toppings to a Margherita pizza?
Traditional Margherita pizza features tomato sauce, mozzarella, and basil. Adding other toppings deviates from the classic recipe but can be done according to personal preference.
How do I achieve a chewy yet crispy crust?
Using “00” flour, proper kneading, allowing the dough to rise adequately, and baking on a preheated stone at high temperature contribute to the desired crust texture.
What is the purpose of adding sugar to the dough?
Sugar feeds the yeast, promoting fermentation and aiding in browning the crust during baking.
Can I use dried basil instead of fresh?
Fresh basil is preferred for its vibrant flavor and aroma. Dried basil lacks the same intensity and is not recommended as a substitute in this recipe.
End Result:
Enjoy crafting and savoring this classic Italian Margherita pizza, a timeless favorite that brings the authentic flavors of Italy to your kitchen.
