Classic Margherita Pizza

Name: Classic Margherita Pizza
Prep time: 2 h
Cook time: 12 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Italian Cuisine
Ingredients: For the dough:; 500 grams bread flour or 00 flour; 325ml warm water; 7 grams instant yeast; 10 grams salt; 1 tablespoon olive oil; For the sauce:; 1 can San Marzano tomatoes, 400 grams; 2 cloves garlic; Salt and pepper; For the topping:; 400 grams fresh mozzarella, sliced; Fresh basil leaves; Extra virgin olive oil for drizzling

The iconic Italian pizza in its purest form. Homemade dough, San Marzano tomato sauce, fresh mozzarella, and basil combine to create pizza perfection that rivals any pizzeria.

Instructions

1
For the dough: Combine flour, yeast, and salt in a large bowl. Add water and olive oil, mixing until a shaggy dough forms.
2
Turn out onto a clean surface and knead for 10 minutes until smooth and elastic.
3
Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 2 hours until doubled.
4
For the sauce: Blend tomatoes, garlic, and a pinch of salt until smooth. No cooking required.
5
Preheat oven to its highest setting, ideally 260 degrees Celsius or higher. Place a pizza stone or inverted baking sheet in the oven.
6
Divide dough into 2 portions. Stretch one portion into a 30cm round, working from the center outward.
7
Transfer to a floured peel or parchment paper. Spread a thin layer of sauce, leaving a 2cm border.
8
Arrange mozzarella slices evenly over the sauce.
9
Slide pizza onto the hot stone and bake for 8 to 12 minutes until crust is charred in spots and cheese is bubbling.
10
Remove from oven, scatter fresh basil leaves, drizzle with olive oil, and serve immediately.

Tips, Variations and Storage

Tips: A hot oven is crucial for crisp crust and proper leopard spotting. If your oven does not get very hot, use the broiler for the last minute. Variations: Add a drizzle of balsamic glaze after baking. For pizza marinara, omit the cheese entirely. Storage: Fresh pizza dough keeps refrigerated for up to 3 days or frozen for 3 months. Thaw overnight in the refrigerator before using.

Frequently Asked Questions

Why is my pizza soggy in the middle?

The most common causes are too much sauce, wet toppings, or an oven that is not hot enough. Less is more with pizza toppings.

Can I use regular flour instead of bread flour?

Yes, but the crust will be slightly less chewy. All purpose flour works well for home pizza.

Written by

Sarah Mitchell

Certified Executive Chef, Culinary Institute of Australia Graduate, Former Head Chef at The Celebration Kitchen Sydney

Sarah Mitchell is a professionally trained chef and food writer with over 15 years of experience creating recipes for home cooks. She specializes in making complex dishes accessible to everyday families while maintaining authentic flavors and techniques.

Classic Margherita Pizza

Ingredients