Pizza Margherita
This classic Neapolitan pizza features a simple yet flavorful combination of fresh tomato sauce, mozzarella, and basil atop a perfectly baked crust. It's a celebration of Italian flavors and a beloved comfort food.
An original recipe by Forkin
- Total time
- 1 hr 40 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 793 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 250 gall-purpose flour
- 7 gactive dry yeast
- 160 mlwater, lukewarm
- 1 tbspolive oil
- 0.5 tspsalt
sauce
- 400 gcanned crushed tomatoes
- 1 clovegarlic, minced
- 0.5 cupfresh basil, chopped
topping
- 150 gmozzarella cheese, shredded or torn
garnish
- 0.25 cupfresh basil leaves, for garnish
Equipment
pizza stone · pizza peel · large bowl · kitchen towel · baking sheet · oven · small bowl
The method
Step by step
- 1
In a large bowl, combine the water, yeast, and a pinch of sugar (optional) and let sit for 5-10 minutes until foamy.
About 10 min
Cook’s note: Ensure the water is lukewarm, around 100-110°F (38-43°C), to activate the yeast properly.
- 2
Add the flour, olive oil, and salt to the yeast mixture and mix until a shaggy dough forms.
About 2 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
About 7 min
Cook’s note: If the dough is too sticky, add a little more flour, one tablespoon at a time.
- 4
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for at least 1 hour, or until doubled in size.
About 1 hr
Cook’s note: A warm oven (turned off) with the light on can create a perfect environment for rising dough.
- 5
While the dough is rising, prepare the sauce by combining the crushed tomatoes, minced garlic, and chopped fresh basil in a small bowl.
About 5 min
Cook’s note: Season the sauce with a pinch of salt and pepper if desired, but keep it simple to let the fresh tomato flavor shine.
- 6
Preheat your oven to 220°C (425°F) with a pizza stone or baking sheet inside for at least 30 minutes.
About 30 min
Cook’s note: A hot pizza stone helps create a crispy crust.
- 7
Once the dough has risen, gently punch it down and divide it into two equal portions for two pizzas.
About 1 min
- 8
On a lightly floured surface, stretch or roll out one portion of dough into a 10-12 inch round.
About 2 min
Cook’s note: Use your hands to gently stretch the dough from the center outwards, maintaining a slightly thicker edge for the crust.
- 9
Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.
About 1 min
- 10
Spread half of the tomato sauce evenly over the dough, leaving a small border for the crust.
About 1 min
Cook’s note: Don't overload the pizza with sauce; a thin layer is best.
- 11
Distribute half of the mozzarella cheese over the sauce.
About 1 min
- 12
Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven.
Cook’s note: A light dusting of semolina flour on the pizza peel can help the pizza slide off easily.
- 13
Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
About 15 min
Cook’s note: Keep an eye on the pizza, as oven temperatures can vary.
- 14
Remove the pizza from the oven and scatter fresh basil leaves over the top.
Cook’s note: Adding fresh basil after baking preserves its vibrant color and flavor.
- 15
Slice and serve immediately.
- 16
Repeat steps 8-15 for the second pizza.
Per serving
Nutrition
- Calories
- 793.1kcal
- Protein
- 29.8g
- Carbs
- 108.8g
- Fat
- 25g
- Fibre
- 6.5g
- Sugar
- 8.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pizza slices in an airtight container in the refrigerator.
Reheat in a preheated oven or on a dry skillet until warmed through and crispy.
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