Classic Pizza Margherita Recipe
Pizza Margherita is a beloved classic that originated in Naples, offering the perfect combination of a crispy crust, tangy tomato sauce, creamy mozzarella, and fragrant basil. It’s a simple yet irresistible dish that captures the essence of Italian cuisine. Below is a detailed, step-by-step guide to making a traditional Pizza Margherita, ideal for those who appreciate authentic flavors and a homemade touch. Whether you’re using a stand mixer or kneading by hand, this recipe will guide you to the perfect pizza dough and toppings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 200g |
| 00 Flour | 300g |
| Water (ideally at 25°C) | 300ml |
| Salt | 10g |
| Fresh Yeast | 4g |
| Tomato Passata | 300g |
| Mozzarella (fresh, drained) | 200g |
| Fresh Basil | To taste |
| Extra Virgin Olive Oil | To taste |
| Semolina Flour (for dusting) | To taste |
Nutritional Information (per pizza)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 900-1000 kcal |
| Protein | 30g |
| Carbohydrates | 150g |
| Fiber | 4g |
| Fat | 25g |
| Saturated Fat | 6g |
| Sodium | 800mg |
Instructions
Step 1: Preparing the Pizza Dough
To start making the dough, choose either the traditional hand-kneading method or use an electric mixer with a dough hook on a low-medium speed.
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Combine the Flours: In a large mixing bowl, combine the Manitoba flour and 00 flour. Create a well in the center where you’ll add the yeast and water.
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Add the Yeast and Water: Crumble the fresh yeast into the well and pour in the water. The water should be at approximately 25°C (room temperature is fine). Stir the yeast into the water with a wooden spoon until it dissolves. Slowly start adding the flour from the edges into the liquid mixture.
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Mix the Dough: As the mixture begins to come together, add the salt, continuing to stir until all the ingredients are combined. You’ll have a sticky dough at this point.
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Knead the Dough: Transfer the dough onto a floured surface and begin kneading it. Use your palms and the heels of your hands to push the dough forward, then fold it back on itself, turning it as you go. Knead for about 8-10 minutes until the dough becomes smooth and elastic.
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Rest the Dough: After kneading, shape the dough into a ball. Place it into a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Allow it to rest for 10 minutes at room temperature. This resting period will help relax the gluten and make the dough easier to handle.
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Fold the Dough: After the resting period, make a series of folds to strengthen the dough. Imagine dividing the dough ball into four quarters. Pull each corner toward the center of the dough ball, folding each section gently. Once all four corners are folded in, turn the dough ball over and let it rest for another 10 minutes.
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Let the Dough Rise: After the folds, cover the bowl again with plastic wrap and let the dough rise for about 1.5 hours, or until doubled in size. The dough is now ready to be shaped into pizzas.
Step 2: Shaping the Dough
After the dough has risen, it’s time to divide it into portions and shape the individual pizza bases.
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Divide the Dough: Using a dough scraper or a knife, divide the dough into three equal portions of approximately 265g each. Lightly flour your work surface and begin working with the first portion.
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Form the Pizza Balls: For each piece, stretch the dough by gently pulling the edges inward toward the center to form a smooth, taut ball. Turn the dough ball over and use your hands to roll it into a smooth ball by pushing and rotating it on the work surface.
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Let the Dough Rest: Place each ball onto a lightly oiled tray or pizza box and cover it with a damp cloth. Let it rest for another 30 minutes. During this time, preheat your oven to 250°C (482°F) with a pizza stone placed in the upper part of the oven. This high temperature is essential for achieving a crispy crust.
Step 3: Preparing the Pizza Toppings
While the dough is resting, you can prepare your toppings.
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Prepare the Tomato Sauce: In a bowl, pour the passata (strained tomato) and season it with a pinch of salt and a drizzle of extra virgin olive oil. Stir to combine. For a traditional Pizza Margherita, the sauce should be simple and fresh, just like the dough.
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Prepare the Mozzarella: Drain the mozzarella well to remove excess moisture. Cut the mozzarella into sticks or large chunks, ensuring each piece will melt evenly when baked.
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Basil: Wash and dry the basil leaves. You’ll add them to the pizza after it comes out of the oven, for maximum flavor and color retention.
Step 4: Assembling the Pizza
Now that the dough is rested and the toppings are ready, it’s time to assemble your Pizza Margherita.
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Flour the Surface: Generously dust your work surface with semolina flour to prevent the dough from sticking as you roll it out.
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Roll the Dough: Take the first dough ball and flatten it with your fingers, pressing from the center outward in a circular motion. Avoid pressing on the edges to keep the crust airy and puffy. You can also pick the dough up and stretch it over your knuckles for a more rustic shape. Aim for a diameter of about 28 cm (11 inches).
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Transfer to the Peel: Once you have a round, evenly stretched base, use a pizza peel or the back of a baking sheet to gently lift the dough. Sprinkle a little more semolina on the peel to prevent sticking.
Step 5: Baking the Pizza
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Top the Pizza: Spread a thin layer of tomato passata over the dough, leaving about a 2-3 cm border around the edges. Top with the mozzarella pieces, making sure to distribute them evenly.
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Bake the Pizza: Using the peel, slide the assembled pizza onto the preheated pizza stone in the oven. Bake for approximately 6-8 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
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Finishing Touches: Remove the pizza from the oven using the peel. Drizzle a little extra virgin olive oil over the top, and scatter fresh basil leaves for that signature Margherita flavor. If desired, you can add a light drizzle of olive oil for added richness.
Step 6: Serve and Enjoy
Once the pizza is out of the oven, slice it up and serve it hot! The crispy, chewy crust paired with the fresh tomato sauce, creamy mozzarella, and aromatic basil is a guaranteed crowd-pleaser. Repeat the process with the remaining dough portions and enjoy your homemade pizzas.
Tips for Perfect Pizza Margherita
- Flour Type: Using both Manitoba and 00 flour gives the dough a great texture—Manitoba adds strength, and 00 flour contributes to tenderness.
- High Temperature: Make sure your oven is at its highest setting (around 250°C or 482°F) with a preheated pizza stone for an authentic crispy crust.
- Fresh Ingredients: Use fresh, high-quality mozzarella and basil for the best flavor. Mozzarella should be drained well to avoid excess moisture.
- Resting the Dough: Allowing the dough to rise and rest properly is key for a soft, airy crust with great texture.
Enjoy your homemade Pizza Margherita as a perfect lunch, dinner, or even a special treat for a family gathering. The combination of simplicity and flavor in this dish makes it timeless and beloved by pizza lovers everywhere.
This Pizza Margherita recipe is designed for those who want an authentic Italian pizza experience, featuring a perfectly crispy crust, tangy tomato sauce, and fresh mozzarella. The process may take a little time, but the end result is absolutely worth it. Whether you’re a beginner or a seasoned pizza maker, this recipe is sure to impress!
