Homemade Margherita Pizza

There’s something truly magical about making a Homemade Margherita Pizza from scratch. I remember the first time I decided to try my hand at pizza making; it was a rainy Saturday afternoon, the kind where you want nothing more than to fill your home with delicious aromas. As I mixed together the simple ingredients for the dough, I felt a wave of excitement wash over me. The smell of the rising dough and the bubbling sauce simmering on the stove transported me to a quaint pizzeria in Naples where I first tasted authentic Margherita pizza. The vibrant colors of the fresh basil, the rich red tomatoes, and the creamy mozzarella remind me of the Italian flag, symbolizing everything I love about cooking: simplicity, love, and a bit of history.

Each bite of Homemade Margherita Pizza tells a story, from the yeast’s gentle fermentation to the bubbling cheese melting in the oven. I can still hear my friends’ laughter and the clinking of glasses as we gathered around the table for a casual dinner. The best part is that it’s a fun activity to share with family or friends; everyone can get involved in shaping the dough or layering the ingredients. As the pizza bakes and the aroma fills the air, anticipation builds, and it becomes an unforgettable experience. So, roll up your sleeves and let’s create something special together!

What You’ll Need for Homemade Margherita Pizza

Creating the perfect Homemade Margherita Pizza starts with quality ingredients. Each component brings its unique flavor and texture, working together to create the harmony found in this beloved dish. The combination of fresh basil, creamy mozzarella, and vibrant tomatoes not only makes this pizza taste incredible, but it also makes it visually appealing.

• 2 1/4 teaspoons active dry yeast – This is essential for a fluffy crust.
• 2 cups all-purpose flour – The base of our dough; it provides structure.
• 3/4 cup warm water – Activates the yeast, ensuring a good rise.
• 1 teaspoon salt – Enhances the flavor of the dough.
• 1 1/2 teaspoons olive oil – Adds richness to the dough.
• 1 15-ounce can whole tomatoes – The foundation for a vibrant sauce.
• 2 tablespoons olive oil – For cooking the sauce and adding flavor.
• 2 large garlic cloves – Infuses the sauce with depth and warmth.
• 4 large fresh basil leaves – The star of the topping, providing aromatic freshness.
• 1/4 teaspoon sugar – Balances the acidity of the tomatoes.
• 2 tablespoons cornmeal – Prevents sticking when baking.
• 6-8 ounces mozzarella – The essential cheese for that gooey, melt-in-your-mouth experience.
• 1 large tomato – Optional for an extra touch of freshness.

Making Homemade Margherita Pizza

Creating your own Homemade Margherita Pizza is a fulfilling adventure in the kitchen. Let’s dive into the steps needed to make this classic dish from scratch!

1. In a large bowl or the bowl of your stand mixer, combine 1 tablespoon of the flour, yeast, and 1/4 cup of the warm water. Stir until mostly combined; it’s okay if there are a few lumps. Allow this mixture to sit for 5 to 10 minutes, until the top looks foamy and bubbles form on the surface. If it doesn’t foam, your yeast may be inactive or the water too hot, so give it another try with fresh yeast.
2. Next, add 1 1/2 cups of the flour, the remaining 1/2 cup of warm water, salt, and olive oil to the bowl. Stir together until a dough begins to form.
3. If you’re using a stand mixer, switch to the dough attachment and mix on low, adding 1/4 to 1/2 cup of flour until the dough pulls away from the sides of the bowl. Knead for 6 to 8 minutes until the dough is smooth and elastic. If kneading by hand, pour some flour onto your work surface. Turn the dough out and knead for about 8 minutes, adding more flour if it gets sticky. Look for a smooth, elastic texture that passes the windowpane test.
4. Once your dough is ready, pat it with flour, place it in a large bowl, and cover it with a clean towel. Find a warm place for it to rise for about 60 to 90 minutes, until doubled in size.
5. While the dough rises, prepare your sauce. In a blender or food processor, pulse the whole tomatoes until mostly pureed but with some chunks remaining. This gives a nice texture to your sauce.
6. In a large pot, heat olive oil over medium heat. Add the garlic and sauté until it’s browned and fragrant. Then add the pureed tomatoes, sugar, and a few basil leaves. Stir to combine and bring to a simmer.
7. Let the sauce simmer uncovered for 20 to 30 minutes, stirring occasionally. You want it to reduce to about 3/4 cup. The longer it simmers, the more concentrated the flavors become.
8. Preheat your oven to 500°F (260°C). Prepare a pizza tray or cookie sheet by sprinkling it with cornmeal to prevent sticking.
9. Once your dough has risen, turn the bowl upside down over the tray, allowing the dough to drop out. If it’s sticky, flour your hands. Gently stretch the dough into your desired shape, whether round or rectangular. Remember, a thicker crust will take longer to cook than a thinner one.
10. Spread your homemade sauce over the dough, leaving about an inch and a half of crust. Lay down slices of mozzarella and top with optional tomato slices and more basil if desired.
11. Bake the pizza for 12 to 16 minutes, until the crust is golden and the cheese is bubbly and browned. The aroma will be irresistible!
12. Once baked, allow the pizza to cool for at least 5 minutes before cutting it into slices. This will help the cheese set a bit, making it easier to cut and serve.

Ways to Customize

Customization is one of the best parts of making your own Homemade Margherita Pizza. Here’s how you can tailor this delightful dish to suit your preferences:

• Add More Veggies: Consider including toppings like bell peppers, mushrooms, or spinach for extra nutrition and flavor.
• Try Different Cheeses: Experiment with different cheese varieties such as gouda or feta for a unique twist.
• Spice it Up: Add red pepper flakes or fresh chili peppers for some heat.
• Herb Variations: Beyond basil, try using fresh oregano or arugula for a different flavor profile.
• Gluten-Free Option: Use a gluten-free flour blend if you’re avoiding gluten.
• Cook on a Grill: If you enjoy grilling, try cooking your pizza on a grill for a smoky flavor.
• Make a Dessert Pizza: Use the same dough but top it with Nutella, strawberries, or other sweet toppings for a fun dessert option.

Serve This Homemade Margherita Pizza With

Pairing your Homemade Margherita Pizza with delicious sides can elevate your meal experience. Here’s how to serve it:

• Fresh Salad: A light arugula or mixed greens salad dressed with lemon vinaigrette complements the richness of the cheese.
• Garlic Bread: Crunchy garlic bread is the perfect sidekick for pizza night.
• Seasonal Vegetables: Roasted or grilled seasonal vegetables can provide a beautiful contrast to the pizza.
• Wine Pairing: A light white wine or sparkling water can enhance the flavors of the pizza.
• Picnic Style: Serve it at a picnic with fresh fruit and light snacks for a casual outing.
• Movie Night: Slice it up for a cozy movie night at home with your favorite film!
• Family Gatherings: Great for gatherings – let everyone build their own pizza for an interactive meal.

FAQ

Conclusion

The Homemade Margherita Pizza is not just a meal; it’s a culinary experience that brings joy and satisfaction. With its combination of fresh ingredients and simple preparation, it stands out as a dish that everyone should try at least once. So roll up your sleeves, gather your ingredients, and make this delightful pizza tonight. You won’t regret it!

Homemade Margherita Pizza

Craving something fresh and delicious? The Homemade Margherita Pizza is your answer! With its crispy crust, bubbling cheese, and vibrant toppings, this classic Italian dish is perfect for an easy weeknight dinner or a fun weekend project. Treat yourself to a taste of Italy tonight!

Print Recipe Pin Recipe

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 300 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Wooden Spoon
• Blender
• Frying Pan
• Oven
• Food Processor
• Saucepan

Ingredients

  

• 2 1/4 teaspoons Active dry yeast
• 2 cups All-purpose flour plus more for dusting
• 3/4 cup Warm water 105-110°F, divided
• 1 teaspoon Salt
• 1 1/2 teaspoons Olive oil
• 1 15-ounce can Whole tomatoes
• 2 tablespoons Olive oil
• 2 large Garlic cloves pressed or minced
• 4 large Fresh basil leaves julienned, plus optional more for topping
• 1/4 teaspoon Sugar
• 2 tablespoons Cornmeal
• 6-8 ounces Mozzarella sliced thin
• 1 large Tomato optional, sliced thin

Instructions

 

• In a large bowl or the bowl of your stand mixer, combine 1 tablespoon of the flour, yeast, and 1/4 cup of the warm water. Stir until mostly combined; it’s okay if there are a few lumps. Allow this mixture to sit for 5 to 10 minutes, until the top looks foamy and bubbles form on the surface. If it doesn't foam, your yeast may be inactive or the water too hot, so give it another try with fresh yeast.
• Next, add 1 1/2 cups of the flour, the remaining 1/2 cup of warm water, salt, and olive oil to the bowl. Stir together until a dough begins to form.
• If you're using a stand mixer, switch to the dough attachment and mix on low, adding 1/4 to 1/2 cup of flour until the dough pulls away from the sides of the bowl. Knead for 6 to 8 minutes until the dough is smooth and elastic. If kneading by hand, pour some flour onto your work surface. Turn the dough out and knead for about 8 minutes, adding more flour if it gets sticky. Look for a smooth, elastic texture that passes the windowpane test.
• Once your dough is ready, pat it with flour, place it in a large bowl, and cover it with a clean towel. Find a warm place for it to rise for about 60 to 90 minutes, until doubled in size.
• While the dough rises, prepare your sauce. In a blender or food processor, pulse the whole tomatoes until mostly pureed but with some chunks remaining. This gives a nice texture to your sauce.
• In a large pot, heat olive oil over medium heat. Add the garlic and sauté until it’s browned and fragrant. Then add the pureed tomatoes, sugar, and a few basil leaves. Stir to combine and bring to a simmer.
• Let the sauce simmer uncovered for 20 to 30 minutes, stirring occasionally. You want it to reduce to about 3/4 cup. The longer it simmers, the more concentrated the flavors become.
• Preheat your oven to 500°F (260°C). Prepare a pizza tray or cookie sheet by sprinkling it with cornmeal to prevent sticking.
• Once your dough has risen, turn the bowl upside down over the tray, allowing the dough to drop out. If it’s sticky, flour your hands. Gently stretch the dough into your desired shape, whether round or rectangular. Remember, a thicker crust will take longer to cook than a thinner one.
• Spread your homemade sauce over the dough, leaving about an inch and a half of crust. Lay down slices of mozzarella and top with optional tomato slices and more basil if desired.
• Bake the pizza for 12 to 16 minutes, until the crust is golden and the cheese is bubbly and browned. The aroma will be irresistible!
• Once baked, allow the pizza to cool for at least 5 minutes before cutting it into slices. This will help the cheese set a bit, making it easier to cut and serve.

Notes

• Basil can be put on before or after baking: I usually put it on before so it cooks down, but fresh is delicious too, and it sure does look pretty.
• Watch the bottom pizza: If doubling and cooking two pizzas at the same time, depending on your oven, you will probably have to swap pizza places in the oven halfway through. Watch the bottom pizza carefully to make sure the bottom is not burning!

Keyword Fresh Ingredients, Homemade Pizza, Italian Cuisine, Margherita Pizza

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.