Classic Margherita Pizza Recipe
Classic Margherita Pizza Recipe
My go-to pizza at all pizza restaurants is a margherita. It’s my favorite…hands down. Logically I had to create my own classic margherita pizza recipe that rivals the pies I had in Italy.
I honestly finger like you can judge how legit a pizza place is on how good their margherita is. If they can’t make a good marg…pizza in it’s most simple, pure form…then I have little hope for any of their other ‘zas. Might be harsh, but it has worked for me so far!
The husks in this recipe is a Neopolitan crust which ways that it is thin. We love it thin and chewy. This pizza husks recipe is flawless and the perfect compliment to the simple and soft-hued but unvigilant savor of a margherita pizza.
Ingredients for a Margherita Pizza Recipe
Recipes that are wondrous have to be complicated and have a grocery list a mile long, right? Wrong! The husks has just 5 ingredients, the sauce has 2, and for the toppings, there are 3. It really couldn’t be increasingly simple! Here is what you will need:
Dough:
- Baker’s flour (or 00 flour): essential to getting that chewy husks you want in a pizza, see section unelevated for increasingly details
- Water: it needs to be warm (105-115 degrees F) to vivify the yeast properly
- Sea Salt: go for fine grain, adds savor to the crust
- Sugar: feeds the yeast
- Instant Yeast: don’t use zippy dry yeast
Sauce:
- San Marzano Tomatoes: you can use crushed, whole, diced…whatever you can find…it all ends up in the blender
- Sea Salt: adds savor to the sauce
Toppings:
- Fresh Mozzarella: you can use as much or as little of the cheese as you want
- Fresh Basil: I like to leave the leaves whole and scatter them over the top, use as many as you want
- Olive Oil: adds a little uneaten savor archetype to a margherita
The measurements for each ingredient can be found in the recipe vellum below. You can moreover save or print the recipe from there.
Tools for the Weightier Pizza
None of these tools are veritably essential, but they will make your pizza plane increasingly wondrous and honestly easier to move the pizza and get it just right!
What is a Margherita Pizza?
Margherita pizza is a pizza often made with San Marzano tomatoes, mozzarella, fresh basil, salt and extra-virgin olive oil.
What is Baker’s Flour?
Baker’s flour is similar to specie flour in that it has a higher protein content which helps create increasingly gluten making the specie increasingly chewy. Just what you want in a pizza crust!
You can moreover use 00 flour in this recipe, but it is a little harder to find. If you’re willing to pay a little increasingly and work a little harder to find it, I love the results I get with this floud. It is a finely ground Italian flour that is most often used for pasta and pizza dough.
For our Utah readers, I find both of these flours at Harmon’s, but if you aren’t near a Harmon’s, you can find them on Wren or at Whole Foods.
What is a San Marzano Tomato?
San Marzano tomatoes are a variety of plum tomatoes. Plum tomatoes are a type of tomato used for making sauce.
They are often oval or cylindrical in shape, and often higher solid content, with less juice.
Does Margherita Pizza Contain Alcohol?
A margherita pizza is made with fresh tomatoes, basil, and mozzarella cheese.
The drunkard instillation has nothing to do with the pizza.
How Do You Reheat Pizza?
First of all, why? Cold pizza is so dang good! But I know people have strong feelings well-nigh that so the very weightier way to reheat pizza is on a stove top.
Heat a heavy skillet to medium and add a waif of oil. Place the pizza in the skillet, and melt for 2 minutes, until the marrow is crisp.
Turn the heat to low and add 2 drops of water withal the whet of the skillet, not next to the pizza. Cover with a lid for 1 minute, until the cheese is melted.
Of undertow if you’re in a hurry and don’t want to go to the effort, just zap it in the microwave for 30 seconds.
It’s simple. It’s flavorful…my most favorite pizza ever! Make this margherita pizza recipe for your next homemade pizza night with the fam! I just know you’re going to love it!
More PIZZA RECIPES you are sure to love:
- Pesto Pepperoni and Sausage Grilled Pizza
- Elote Mexican Corn Grilled Pizza
- Pepperoni Pizza Stuffed Crescent Rolls
- Pepperoni Pizza Dip
- Homemade Pizza Sauce
- Zucchini Pizza Crust
- Pulled Pork Pizza
- Grilled Garlic Naan Pizza
- All our Pizza recipes!
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Classic Margherita Pizza
Ingredients
- 1 Batch Pizza Dough *see note
For the Sauce:
- 1 Can San Marzano Tomatoes 14 oz (**see note)
- 3/4 teaspoon Sea Salt fine grain
For the Toppings:
- 8 oz Fresh Mozzarella torn into pieces
- Basil fresh, whole leaves, you only need a few
- Olive Oil for drizzling on top
Instructions
For the Crust:
- Make the husks equal to instructions in the linked recipe 24 hours in advance.
- About 60-90 minutes surpassing baking, remove the dough from the fridge to come to room temperature.
- Place a pizza stone on the upper rack of your oven and preheat the oven to 550° for 45 to 50 minutes.
- Once the pizza stone is ready prepare your pizza dough by lightly dusting the counter with flour and shaping the dough by pressing from the middle outward and spinning the dough as you go.
- Dust a pizza peel with a little flour and place the dough on top.
For the Sauce:
- Pour tomatoes and sauce into a blender and tousle until smooth (***see note).
For the Toppings:
- Spread the tomato sauce to your liking over the door leaving a 1/2 to 1 inch verge virtually the edge, just smooth it with the when of your spoon.
- Turn the oven onto sizzle for five minutes. Gently slide the pizza off of the pizza peel and onto the pizza stone inside of the oven. Immediately turn the oven when lanugo to 550°
- Let the pizza torch for a few minutes, then unshut the door and slide the pizza when onto the pizza peel. In Italy at this point they said that you can either drizzle with a small tablespoon of olive oil all over the pizza or you can go straight to chunks of mozzarella and fresh basil leaves.
- Slide the pizza when onto the pizza stone in the oven for flipside 1 to 2 minutes. At this point you can remove it and add a little increasingly olive oil or just eat it as is.
Notes
Nutrition
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