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"Fresh, Simple, and Delicious: The Ultimate Margherita Pizza You Need to Try!"

Ingredients:

For the Dough (makes 2 pizzas):

  • 2 1/4 cups all-purpose flour (plus extra for dusting)
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 3/4 cup warm water (around 110°F)
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder (optional)

For the Toppings:

  • 1/2 cup crushed San Marzano tomatoes (or your favorite pizza sauce)
  • 1 tbsp olive oil (for drizzling)
  • 2 cups fresh mozzarella cheese (preferably buffalo mozzarella, torn into chunks)
  • Fresh basil leaves (a generous handful)
  • Freshly grated Parmesan cheese (optional, for garnish)
  • Salt and pepper, to taste

Instructions:

1. Make the Dough:

  1. In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for about 5 minutes, until the mixture becomes frothy.
  2. Add the flour, salt, and garlic powder (if using) to the yeast mixture. Stir until a dough begins to form. Once it starts coming together, knead the dough on a lightly floured surface for about 7-8 minutes, until smooth and elastic.
  3. Drizzle a little olive oil in a bowl, place the dough in it, and cover with a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

2. Preheat the Oven: Preheat your oven to 475°F (245°C), or as high as your oven will allow. Place a pizza stone or an inverted baking sheet in the oven while it preheats for a crispier crust.

3. Shape the Dough: Once the dough has risen, punch it down and divide it into two equal portions (for two pizzas). Roll each portion into a ball and let them rest for 10 minutes.

  1. On a lightly floured surface, stretch and shape each dough ball into a round pizza base about 10-12 inches in diameter. You can also use your hands to stretch the dough into shape, being careful not to tear it.

4. Add the Sauce & Toppings:

  1. Spread a thin layer of crushed tomatoes over each pizza, leaving a border for the crust.
  2. Drizzle a small amount of olive oil over the sauce for extra richness.
  3. Scatter torn mozzarella pieces evenly over the pizza, leaving room for the cheese to melt and spread.
  4. Season lightly with salt and pepper.

5. Bake the Pizza:

  1. Transfer the pizza to the preheated pizza stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden and crispy, and the cheese is bubbly and slightly browned.
  2. If you’re using a pizza stone, you can slide the pizza directly onto the stone for a perfect crisp crust.

6. Garnish and Serve:

  1. Remove the pizza from the oven and immediately add fresh basil leaves on top.
  2. Optionally, sprinkle freshly grated Parmesan cheese for an added depth of flavor.
  3. Slice, serve, and enjoy!

Pro Tips for the Perfect Pizza:

  • Use High-Quality Ingredients: Fresh mozzarella, San Marzano tomatoes, and extra virgin olive oil can make a big difference in the taste of your pizza.
  • Stretch, Don’t Roll: For a light and airy crust, stretch your dough by hand rather than rolling it with a pin. This preserves the air bubbles in the dough, giving you that airy, chewy texture.
  • Bake Hot: The higher the temperature, the better. A hot oven creates a crisp crust while keeping the toppings fresh and juicy.

Toppings: Margherita is classic and delicious, but feel free to experiment! Try adding fresh arugula, prosciutto, or roasted vegetables for variation.