Classic Homemade Margherita Pizza
Two 12-inch Margherita pizzas made with an easy yeasted dough, a simple no-cook tomato sauce, fresh mozzarella and basil, baked on a very hot surface for a crisp, chewy crust.
Equipment
- Large mixing bowl
- Pizza stone, baking steel or heavy upturned sheet pan
- Pizza peel or flat sheet pan
- Medium bowl
- Clean kitchen towel or plastic wrap
- Pizza cutter or large knife
Ingredients
Pizza dough
- 3 cups all-purpose flour or bread flour 375 g, spooned and leveled, plus extra for dusting
- 2 1/4 teaspoons instant yeast 1 packet, 7 g
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons fine salt 9 g
- 1 cup warm water 240 ml, about 105-110°F / 40-43°C
- 2 tablespoons extra-virgin olive oil plus a little for the bowl
Tomato sauce
- 1 can whole peeled tomatoes 14 oz / 400 g, drained of loose liquid
- 1 clove garlic finely grated
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine salt
Toppings
- 8 oz fresh mozzarella 225 g, torn into pieces and patted dry
- 12 fresh basil leaves about a small handful
- 1 tablespoon extra-virgin olive oil for drizzling
- 2 tablespoons cornmeal or semolina for dusting the peel
Instructions
Make the dough
- In a large mixing bowl, whisk together the flour, instant yeast, sugar and salt.
- Add the warm water and 2 tablespoons olive oil. Stir with a spoon until a shaggy dough forms and no dry flour remains.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, elastic and slightly tacky but not sticky. Add a sprinkle of flour only if it sticks badly to your hands.
- Lightly oil the bowl, return the dough to it and turn to coat. Cover with a clean towel or plastic wrap and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
Prepare the oven and sauce
- About 45 minutes before baking (while the dough is still rising), place a pizza stone, baking steel or upturned heavy sheet pan on a rack in the upper third of the oven and preheat to 500°F / 260°C, or your oven's highest setting.
- Pour the drained tomatoes into a medium bowl and crush them with your hands or a fork until mostly smooth with a few small pieces. Stir in the grated garlic, 1 tablespoon olive oil and 1/2 teaspoon salt.
Shape, top and bake
- Punch down the risen dough gently and divide it into 2 equal pieces. Shape each into a smooth ball.
- On a lightly floured surface, press one ball into a flat disc with your fingertips, leaving a 1/2-inch border thicker for the crust. Stretch it into a 12-inch round by draping it over your knuckles or pressing outward from the center. If it springs back, let it rest for 5 minutes and try again.
- Dust a pizza peel or flat sheet pan with half the cornmeal and lay the dough on it.
- Spread about 1/2 cup of the sauce thinly over the dough, leaving the border bare. Scatter half the mozzarella over the top.
- Give the peel a small shake to make sure the pizza slides, then slide it onto the hot stone. Bake for 10 to 12 minutes, until the crust is deep golden and blistered and the cheese is bubbling with a few browned spots.
- Transfer the pizza to a cutting board. Top with half the basil leaves and drizzle with half the remaining olive oil. Let it rest for 2 minutes, then slice.
- Repeat with the second ball of dough and the remaining cornmeal, sauce, mozzarella, basil and olive oil. Refrigerate any leftover sauce.
Notes
Using active dry yeast? Stir it into the warm water with the sugar and let it stand for 5 to 10 minutes until foamy, then add it to the flour and salt.
Water hotter than about 120°F / 49°C can kill yeast. It should feel warm, not hot, on your wrist.
Fresh mozzarella is made with animal rennet in many brands. Check the label for microbial or vegetable rennet if you need it strictly vegetarian.