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Margherita Pizza: From Dough to Delicious in Under an Hour

Updated: Feb 6


A perfectly composed, professional food photography shot of a Margherita pizza on a rustic wooden pizza peel. The pizza has a thin, slightly charred crust, bubbly melted buffalo mozzarella, vibrant red San Marzano tomato sauce, and fresh, bright green basil leaves. The lighting is warm and directional, highlighting the textures and colors. Focus on the details: the slightly blistered crust, the glistening cheese, and the vibrant basil. The background is subtly blurred, perhaps showing a glimpse of a brick oven or a rustic Italian kitchen
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

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