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!
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!