Margherita Pizza: From Dough to Delicious in Under an Hour

Margherita Pizza

This recipe focuses on a classic Neapolitan-style Margherita pizza, emphasizing quality ingredients and simple techniques for a delicious result.

Yields: One 12-inch pizza Prep time: 30 minutes (plus proofing time for the dough) Cook time: 8-10 minutes

Ingredients

• For the Dough:

  • 1 cup (125g) all-purpose flour, preferably "00"

  • ½ teaspoon instant dry yeast

  • ½ teaspoon salt

  • ½ cup (120ml) lukewarm water

  • 1 tablespoon olive oil
    

• For the Sauce:

  • 1 (14-ounce) can crushed or strained tomatoes (passata)

  • ½ teaspoon salt

  • ¼ teaspoon dried oregano

  • 1 tablespoon olive oil
    

• For the Topping:

  • 4 ounces fresh mozzarella, preferably buffalo mozzarella, sliced or torn into pieces

  • 8-10 fresh basil leaves

  • 1 tablespoon olive oil (for drizzling)
    

Equipment

• Pizza stone or baking sheet

• Pizza peel (optional, but recommended)

• Large mixing bowl

• Small saucepan
  

Instructions

Get started:

1. Prepare the dough: In a large bowl, combine flour, yeast, and salt. Gradually add lukewarm water and olive oil, mixing until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for at least 1 hour, or until doubled in size.

2. Make the sauce: In a small saucepan, combine crushed tomatoes, salt, oregano, and olive oil. Bring to a simmer over medium heat and cook for 15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.
   

Bake:

1. Preheat the oven: Place a pizza stone or baking sheet in the oven and preheat to the highest temperature setting (ideally 450-500°F or 232-260°C) for at least 30 minutes.

2. Shape the dough: Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Stretch or roll the dough into a 12-inch circle.

3. Assemble the pizza: Place the dough on a pizza peel dusted with flour or cornmeal (if using). Spread a thin layer of tomato sauce over the dough, leaving a small border. Arrange mozzarella slices or pieces evenly over the sauce.

4. Bake the pizza: Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

5. Garnish and serve: Remove the pizza from the oven and immediately top with fresh basil leaves. Drizzle with olive oil and slice into wedges. Serve hot.
   

Tips

• For a crispier crust, use a pizza stone and preheat it for at least 1 hour.

• If you don't have "00" flour, all-purpose flour will work fine.

• Fresh mozzarella is essential for the best flavor.

• Don't overload the pizza with toppings, as this can make the crust soggy.

• Experiment with different types of tomatoes for the sauce. San Marzano tomatoes are a popular choice for Neapolitan pizza.

  Margherita Pizza