Name: Homemade Pizza Margherita
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 cups bread flour (plus more to dust the work surface); 2 teaspoons sugar; 1 teaspoon instant yeast (I use Red Star Platinum Yeast); 1 ¼ cups ice water; 1 ½ teaspoons salt; 1 tablespoon olive oil (plus more to oil the work surface); Fresh mozzarella cheese (Use high-quality for the best results); Fresh basil leaves (The aromatic herb that makes this pizza special); San Marzano tomatoes ((or your favorite canned tomatoes)); Salt and pepper (to taste)

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Making your own pizza at home can be a delightful experience. The aroma of freshly baked dough combined with the vibrant flavors of tomato, basil, and mozzarella is nothing short of magical. Today, we’re diving into the world of Homemade Pizza Margherita, a classic Italian dish that celebrates simplicity and quality ingredients. With just a handful of components, you can create a pizza that rivals your favorite pizzeria. Let’s get started!

What You’ll Love About This Recipe

– It’s simple and straightforward, perfect for pizza novices and seasoned cooks alike.
– The crust is soft and chewy with a delightful crispy exterior.
– Fresh ingredients like ripe tomatoes and fragrant basil make this pizza burst with flavor.
– You can customize it to your liking—add your favorite toppings for a personal touch.
– It’s a fun activity to do with family or friends, making it a great way to bond over food.

The Ingredient Lineup

3 cups bread flour plus more to dust the work surface – This high-protein flour gives the crust a lovely chew.
2 teaspoons sugar – A touch of sweetness that helps activate the yeast.
1 teaspoon instant yeast (I use Red Star Platinum Yeast) – For perfect rise and texture.
1 ¼ cups ice water – Cold water helps to control the fermentation process.
1 ½ teaspoons salt – Essential for flavor and strengthening the dough.
1 tablespoon olive oil plus more to oil the work surface – Adds richness to the dough and prevents sticking.
Fresh mozzarella cheese – Use high-quality mozzarella for the best melting results.
Fresh basil leaves – The aromatic herb that makes this pizza special.
San Marzano tomatoes (or your favorite canned tomatoes) – For a rich and tangy sauce.
Salt and pepper to taste – To season the sauce.

Before You Start: Equipment

Mixing bowl – For mixing your dough ingredients.
Measuring cups and spoons – Precision is key in baking.
Wooden spoon or spatula – To mix the dough.
Plastic wrap or a clean kitchen towel – To cover the dough while it rises.
Pizza stone or baking sheet – For baking the pizza to achieve a crispy crust.
Rolling pin (optional) – If you prefer to roll out your dough.
Pizza peel (optional) – For transferring the pizza to the oven.

Directions: Homemade Pizza Margherita

Step 1: Prepare the Dough

In a mixing bowl, combine the 3 cups of bread flour, 2 teaspoons of sugar, 1 teaspoon of instant yeast, and 1 ½ teaspoons of salt. Mix well. Slowly add in 1 ¼ cups of ice water and 1 tablespoon of olive oil. Stir with a wooden spoon until the dough begins to come together.

Step 2: Knead the Dough

Turn the dough out onto a floured work surface. Knead the dough for about 8-10 minutes, adding more flour as necessary to prevent sticking. The dough should be smooth and elastic when ready.

Step 3: First Rise

Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Step 4: Prepare the Sauce

While the dough is rising, prepare your sauce. In a bowl, crush the San Marzano tomatoes with your hands or a fork. Season with salt and pepper to taste. Set aside.

Step 5: Preheat the Oven

Place your pizza stone in the oven and preheat it to 500°F (260°C). If you’re using a baking sheet, grease it lightly with olive oil.

Step 6: Shape the Dough

Once the dough has risen, punch it down to release the air. Divide it into two equal portions for two pizzas. On a floured work surface, shape each portion into a ball, then flatten it into a round disk. Use your hands or a rolling pin to stretch it into your desired pizza shape, keeping the edges thicker for the crust.

Step 7: Assemble the Pizza

Transfer the shaped dough to a pizza peel or baking sheet. Spread a thin layer of the prepared tomato sauce over the base, leaving some space at the edges for the crust. Tear fresh mozzarella into pieces and distribute them evenly over the sauce. Add a few fresh basil leaves.

Step 8: Bake the Pizza

Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Step 9: Final Touches

Once baked, remove the pizza from the oven. Add a few more fresh basil leaves and a drizzle of olive oil for extra flavor. Allow it to cool for a minute before slicing.

Step 10: Serve and Enjoy

Slice your Homemade Pizza Margherita and serve it hot. Enjoy every delicious bite!

International Equivalents

3 cups bread flour = 375 grams
2 teaspoons sugar = 8 grams
1 ¼ cups ice water = 300 milliliters
1 ½ teaspoons salt = 9 grams
1 tablespoon olive oil = 15 milliliters

Notes from the Test Kitchen

For a chewier crust, you can experiment with a longer fermentation time by letting the dough rise in the fridge overnight.
Feel free to use store-bought pizza sauce to save time, but homemade sauce is always more flavorful.
Use a pizza stone if possible; it helps to achieve a crispy crust.
Don’t overload your pizza with toppings—less is more for a classic Margherita!

Meal Prep & Storage Notes

If you want to prepare ahead, the dough can be made and stored in the refrigerator for up to 3 days. Just make sure it is covered well to prevent drying out. You can also freeze the dough for up to 3 months. Thaw it in the refrigerator overnight before using.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven for the best texture.

Troubleshooting Q&A

Why is my pizza dough too sticky?

If your dough is too sticky, you may need to add a bit more flour while kneading. It’s important to find the right balance; the dough should be soft but not tacky.

Why did my pizza crust turn out too hard?

A hard crust can result from baking at too high a temperature or overbaking. Ensure you follow the recommended baking time and temperature for the perfect crust.

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture may be slightly different. Bread flour has more protein, which gives a chewier crust.

How can I prevent my pizza from getting soggy?

Make sure to use a thin layer of sauce and avoid overloading with toppings. Preheating the pizza stone also helps to create a crisp crust.

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The Last Word

There’s something incredibly rewarding about making your own pizza at home. Each bite of this Homemade Pizza Margherita is a reminder of the beauty of simple ingredients coming together. Whether you’re sharing it with loved ones or enjoying it on your own, this pizza is sure to satisfy. So roll up your sleeves, gather your ingredients, and get ready to impress with your culinary skills. Happy baking!