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–+ servings

Classic Margherita Pizza

Authentic Neapolitan-style pizza with San Marzano tomatoes, fresh mozzarella, basil, and extra virgin olive oil on a perfectly charred crust. Simple ingredients, extraordinary flavor.
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Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Course Main Course
Cuisine Italian, Restaurant Classics
Servings 4 pizzas
Calories 620 kcal

Equipment

Mixing bowl
Baking sheet
Cutting board
Sharp knife

Ingredients
  

Pizza Dough

  • 4 cups bread flour plus more for dusting
  • 1 1/2 cups warm water 110°F
  • 2 1/4 tsp active dry yeast 1 packet
  • 2 tsp kosher salt
  • 1 tsp sugar
  • 2 tbsp olive oil

Pizza Sauce

  • 28 oz San Marzano tomatoes whole peeled, crushed by hand
  • 2 cloves garlic minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp dried oregano
  • fresh basil leaves 6-8 leaves, torn

Toppings

  • 16 oz fresh mozzarella torn into pieces
  • 1 cup fresh basil leaves whole
  • extra virgin olive oil for drizzling
  • sea salt for finishing

Instructions
 

  • Make the dough: In a mixing bowl, combine warm water, yeast, and sugar. Let stand 5 minutes until foamy.
  • Add flour, salt, and olive oil. Mix until a shaggy dough forms, then knead on a floured cutting board for 8-10 minutes until smooth and elastic.
  • Place dough in an oiled mixing bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
  • Make the sauce: In a mixing bowl, combine crushed tomatoes, garlic, olive oil, salt, and oregano. Add torn basil and stir gently. Set aside.
  • Preheat oven to 500°F (or as high as it goes). If using a pizza stone, place it in the oven now. If using a baking sheet, lightly oil it.
  • Divide dough into 4 equal pieces. On a floured cutting board, stretch each piece into a 10-inch round, leaving edges slightly thicker.
  • Transfer dough to baking sheet (or use a pizza peel if using a stone). Spread 1/4 cup sauce on each pizza, leaving a 1/2-inch border.
  • Top with torn mozzarella pieces. Bake for 10-12 minutes until crust is golden and cheese is bubbling with brown spots.
  • Remove from oven and immediately top with fresh basil leaves, drizzle with olive oil, and sprinkle with sea salt. Slice and serve hot.

Notes

For the best results, use high-quality San Marzano tomatoes and fresh mozzarella (not pre-shredded). The dough can be made ahead and refrigerated overnight - bring to room temperature before stretching. A pizza stone gives the best crust, but a baking sheet works well too. Don't overload with sauce or toppings - less is more for authentic Margherita pizza. Fresh basil should be added after baking, not before, to preserve its bright flavor.
ALLERGEN INFORMATION: Contains gluten (wheat flour) and dairy (mozzarella cheese). This recipe contains yeast which some individuals may be sensitive to. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 1gCalories: 620kcalCarbohydrates: 78gProtein: 24gFat: 22gSaturated Fat: 9gCholesterol: 45mgSodium: 1240mgFiber: 4gSugar: 6g
Keyword Baked, Basil, Cheese, Dinner, Italian, Mozzarella, Pizza, Restaurant Classics, Tomato, Vegetarian
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