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Homemade Pizza Margherita

This Homemade Pizza Margherita is a delightful blend of fresh ingredients and simple techniques, perfect for pizza lovers!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 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
For the Toppings:
  • 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

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Plastic wrap or a clean kitchen towel
  • Pizza stone or baking sheet
  • Rolling Pin
  • Pizza Peel

Method
 

Directions: Homemade Pizza Margherita
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Slice your Homemade Pizza Margherita and serve it hot. Enjoy every delicious bite!

Notes

  • For a chewier crust, experiment with 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!