Classic Margherita Pizza

This quintessential Neapolitan pizza features a simple yet elegant combination of San Marzano tomatoes, fresh mozzarella, fragrant basil, and a drizzle of olive oil. It's a celebration of fresh, high-quality ingredients on a perfectly baked crust.

Classic Margherita Pizza
  • Prep time: 15 minutes
  • Cook time: 7 minutes
  • Total time: 22 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: Italian

Ingredients

  • 1 pound pizza dough, at room temperature
  • 1/2 cup crushed San Marzano tomatoes
  • 4 ounces fresh mozzarella cheese, thinly sliced or torn
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • Pinch of black pepper
  • Fresh basil leaves, for topping
  • Semolina flour or cornmeal, for dusting

Instructions

  1. Preheat your oven to its highest setting (500-550°F or 260-290°C) with a pizza stone or baking steel inside for at least 30 minutes.
  2. Lightly dust a pizza peel or a rimless baking sheet with semolina flour or cornmeal.
  3. Gently stretch the pizza dough into a 12-inch circle, being careful not to deflate the edges.
  4. Transfer the dough to the prepared pizza peel or baking sheet.
  5. Spread the crushed tomatoes evenly over the dough, leaving a 1-inch border for the crust. Season with salt and pepper.
  6. Arrange the fresh mozzarella slices over the tomato sauce.
  7. Drizzle the olive oil over the pizza.
  8. Carefully slide the pizza onto the preheated pizza stone or baking steel in the oven.
  9. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  10. Remove the pizza from the oven, scatter fresh basil leaves over the top, slice, and serve immediately.

Tips

  • Use a pizza stone or steel for a crispier crust.
  • Don't overload the pizza with toppings; simplicity is key for a Margherita.
  • Ensure your dough is at room temperature for easier stretching.

Frequently Asked Questions

What kind of tomatoes should I use?

San Marzano tomatoes are traditional for their sweetness and lower acidity. If unavailable, use good quality canned whole peeled tomatoes, crushed by hand.

Can I make the dough ahead of time?

Yes, pizza dough can be made 1-2 days in advance and refrigerated. Bring it to room temperature for at least 1 hour before stretching.

What's the best way to slice fresh mozzarella?

For fresh mozzarella, slicing it thinly or tearing it into small pieces ensures it melts evenly and disperses well across the pizza.