Print

Classic Homemade Margherita Pizza

A close-up slice of Classic Homemade Margherita Pizza featuring melted mozzarella, bright tomato sauce, and fresh basil leaves.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow these steps to make a classic Margherita pizza from scratch, featuring homemade dough, simple tomato sauce, fresh mozzarella, and basil, suitable for a home oven.

Ingredients

Scale
  • 300g ’00’ flour or bread flour
  • 200ml warm water
  • 5g fresh yeast or 2g active dry yeast
  • 5g fine sea salt
  • 1 tablespoon olive oil for dough, plus extra for finishing
  • 400g canned San Marzano tomatoes, crushed by hand
  • 1 teaspoon fine sea salt for sauce
  • 1 pinch dried oregano for sauce (optional)
  • 250g fresh mozzarella (fior di latte), torn into small pieces
  • 10-12 fresh basil leaves

Instructions

  1. Prepare the dough: Dissolve the yeast in the warm water. In a large bowl, combine the flour and salt. Pour the yeast mixture and 1 tablespoon of olive oil into the flour. Mix until a shaggy dough forms.
  2. Knead the dough: Turn the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic.
  3. First rise: Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
  4. Prepare the sauce: In a small bowl, mix the hand-crushed tomatoes with 1 teaspoon of salt and the optional oregano. Do not cook the sauce.
  5. Preheat the oven: Place a pizza stone or steel on the highest rack position in your oven. Preheat the oven to its highest setting (usually 500°F or 550°F) for at least 45 minutes.
  6. Shape the dough: Gently punch down the risen dough. Divide it into two equal balls. On a lightly floured surface, gently stretch or pat one dough ball into a 10 to 12-inch circle, keeping a slightly thicker rim for the crust.
  7. Assemble the pizza: Transfer the dough to a pizza peel dusted with semolina or flour. Spread half of the tomato sauce evenly over the dough, leaving the rim clear. Distribute half of the torn mozzarella pieces over the sauce.
  8. Bake: Carefully slide the pizza onto the preheated stone or steel. Bake for 6 to 10 minutes, rotating halfway through if necessary, until the crust is puffed and lightly charred and the cheese is melted.
  9. Finish: Remove the pizza from the oven. Immediately scatter half of the fresh basil leaves over the top and drizzle lightly with olive oil. Slice and serve immediately. Repeat with the second dough ball.

Notes

  • For best results, use a pizza stone or steel heated thoroughly in the oven.
  • Pat the fresh mozzarella pieces dry with a paper towel before using to prevent excess water from making the pizza soggy.
  • If you do not have yeast, you can use a sourdough starter if you have one prepared.

Nutrition

Find it online: https://savoryskies.com/classic-homemade-margherita-pizza/