Homemade Margherita Pizza with Tomato and Basil Recipe
This homemade Margherita pizza recipe features a classic combination of fresh mozzarella, ripe tomatoes, and fragrant basil atop a tender, crisp crust. Made from scratch with simple ingredients and baked to perfection in a hot oven, this pizza exemplifies traditional Italian flavors and is perfect for a delicious and satisfying meal.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 1 12-inch pizza (about 4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup warm water (110°F)
- 1 tbsp olive oil
For the Toppings
- 8 oz fresh mozzarella cheese, sliced
- 2 ripe tomatoes, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1 tbsp extra-virgin olive oil
- Salt to taste
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 5 minutes until it becomes smooth and elastic.
- Let the Dough Rise: Place the kneaded dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
- Preheat the Oven: Preheat your oven to its highest setting, around 475°F (246°C), to ensure a crispy crust.
- Roll Out the Dough: Once risen, roll out the dough on a floured surface to approximately 12 inches in diameter, forming the pizza base.
- Assemble the Pizza: Transfer the rolled-out dough onto a lightly floured baking sheet or preheated pizza stone. Evenly layer slices of fresh mozzarella cheese and tomatoes over the crust. Sprinkle salt over the toppings to enhance the flavors.
- Bake the Pizza: Bake the pizza in the preheated oven for 10 to 12 minutes, or until the crust turns golden brown and the cheese bubbles and melts beautifully.
- Finish and Serve: Remove the pizza from the oven and immediately drizzle the top with extra-virgin olive oil. Scatter torn fresh basil leaves over the pizza before slicing and serving hot.
Notes
- Make sure your water is warm (around 110°F) to activate the yeast effectively without killing it.
- Use a pizza stone if available to get a crispier crust, preheating it along with the oven.
- For extra flavor, let the dough rise for longer or refrigerate overnight.
- Fresh mozzarella moisture may make the crust soggy; pat slices dry if needed.
- Adjust salt to taste but remember the cheese adds saltiness already.
