Description
The Authentic Italian Margherita Pizza is a classic and simple pizza made with fresh San Marzano tomatoes, creamy mozzarella, fragrant basil, and a tender, chewy crust. This recipe emphasizes quality ingredients and traditional preparation methods to deliver a vibrant and balanced flavor that captures the heart of Italian cuisine. Perfect for a light, satisfying meal that can be enjoyed in many settings, this pizza is easy to customize and brings a touch of Italian tradition to your home kitchen.
Ingredients
Scale
For the Pizza Dough
- 2 ½ cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 cup lukewarm water
- 1 tbsp extra virgin olive oil
For the Tomato Sauce
- 1 cup crushed San Marzano tomatoes (fresh or canned)
- 1 pinch sea salt
- 1 tbsp extra virgin olive oil
Toppings
- 8 oz fresh whole milk mozzarella, torn into pieces
- 10–12 fresh basil leaves
- Extra virgin olive oil for drizzling
- Sea salt, a pinch
Instructions
- Prepare the dough: Mix 2 ½ cups flour, 1 tsp yeast, 1 tsp salt, and 1 cup lukewarm water to form a soft dough. Knead for about 10 minutes until smooth, then cover and let it rest for at least 1 hour until it rises and becomes airy.
- Make the tomato sauce: Crush fresh or canned San Marzano tomatoes by hand. Season lightly with sea salt and drizzle 1 tbsp of extra virgin olive oil, keeping the sauce simple and fresh.
- Shape the dough: After the dough has risen, stretch it by hand into a 12-inch circle, leaving a slightly thicker edge for the crust. Avoid using a rolling pin to preserve the dough’s airy texture.
- Assemble the pizza: Spoon the tomato sauce evenly over the dough. Tear fresh mozzarella into pieces and distribute them across the surface. Lightly sprinkle with sea salt and drizzle with olive oil.
- Bake to perfection: Preheat your oven to 500°F (260°C) and place a pizza stone or baking steel inside. Bake the pizza on the hot stone for 7-10 minutes until the crust is golden and the cheese bubbles.
- Finish with fresh basil: Remove the pizza from the oven and immediately scatter fresh basil leaves on top for an aromatic and flavorful finish. Optionally drizzle a little more olive oil before serving.
Notes
- Use a pizza stone or baking steel for even heat distribution and a crispy crust, simulating traditional wood-fired ovens.
- Don’t overload toppings to avoid soggy crust.
- If using high-moisture fresh mozzarella, add it halfway through baking to prevent watery pizza.
- Bring mozzarella and dough to room temperature before use for better texture and melt.
- Let shaped dough rest for 15 minutes before topping to relax gluten and prevent shrinkage.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: Margherita pizza, Italian pizza, authentic pizza, fresh mozzarella, San Marzano tomatoes, basil pizza, homemade pizza