Classic Margherita Pizza

5 from 3 votes

Margherita pizza, with its simple yet perfect blend of ripe tomatoes, fresh mozzarella, basil, and olive oil on a crisp crust, epitomizes the elegance of Italian cuisine.

Prep Time20

Cook Time15

Rising Time1 30

Total Time2 5

Course: pizza

Cuisine: Italian

Keyword: homemade pizza, italian pizza, movie night dinner, pizza

Servings: 12" Pizzas

Calories: 351kcal

Author: Courtney O'Dell

Equipment

King Arthur 00 Pizza Flour, Non-GMO Project Verified, 100% American Grown Wheat, 3lb
Nuwave Heavy-Duty Cordierite Pizza & Baking Stone, Heat Resistant up to 1472°F, Great for Indoor Electric Ovens, Outdoor Gas, Wood Fire Grills, BBQ Grilling, & NuWave Bravo XL, Fits Most Frozen Pizzas
Pizza Peel Aluminum Pizza Spatula, Mooues 12 inch Metal Pizza Paddle(12"x 14")with Rocker Cutter Foldable Wood Handle, [Storage bag included], for Family Pizza Oven Baking Pizza, Dough, Bread & Pastry

Ingredients

For the Dough

2 cup plus 2 tablespoon 00 flour or all-purpose flour
1 tsp fine sea salt
¾ tsp active dry yeast
1 tsp extra-virgin olive oil

For the Pizza

28 oz San Marzano tomatoes
1 tbsp cornmeal
14 oz Buffalo Mozzarella
½ cup Fresh Basil minced
2 tbsp Olive oil
¼ tsp Sea salt

Instructions

In a large bowl combine the flour and sea salt.
In a separate bowl combine the lukewarm water, yeast, and the 1 tsp of olive oil. Add to the flour and salt mixture and combine well.
Flour a clean surface and knead dough for 10 minutes. Place dough in a well-oiled bowl, cover with plastic wrap and leave in a warm place to rise for 1 hour. If the dough doesn't rise, the yeast was killed by too hot or two cold of water so start again.
Press the risen dough down, cut into two and knead each into a small bowl.
Place doughs on two plates, cover with plastic wrap and let rise 30 minutes more.
Place tomatoes in a food processor and blend until smooth. Set aside,
Place pizza stone in the oven and preheat oven to 500 degrees.
Lightly spread cornmeal a pizza peel or thin cutting board to prevent sticking.
Press each dough into a 12 inch pizza. Spread tomato sauce on each pizza and bake them on the preheated pizza stone for 5 minutes.
Remove pizza from the oven. Spread mozzarella on each in chunks and sprinkle with fresh basil, sprinkle of salt, and drizzle of olive oil.
Place pizzas back in the oven for 5-10 minutes till bubbly and delicious.

Notes

After dough is combined you can let it have its first rise in the refrigerator for up to 24 hours. When you remove it from the fridge let it rise 30 minutes at room temperature before splitting it into 2 pizzas.

Nutrition