Margherita Recipe
Scratch-made Mozzarella, sliced tomatoes, fresh basil, olive oil.
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Ingredients
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Dough
Scratch-made Fresh Mozzarella
Toppings & Finishing
Method
Dough
- 1
Activate yeast and mix
In a small bowl, whisk warm water, sugar and active dry yeast. Let sit 5–8 minutes until foamy. In a large bowl or stand mixer, combine flour and salt. Add yeast mixture and 1 tablespoon olive oil.
- 2
Knead
Mix with a dough hook or wooden spoon until a shaggy dough forms. Knead 8–10 minutes by mixer or 10–12 minutes by hand until smooth, elastic, and slightly tacky. If too sticky, add up to 2 tablespoons flour; if too dry, add a teaspoon of water at a time.
- 3
- 4
Divide and rest
Turn risen dough onto a lightly floured surface, divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Shape into tight balls, cover and rest 20–30 minutes to relax the gluten before stretching.
Scratch-made Fresh Mozzarella
- 5
Prepare solutions
Dissolve citric acid in 60 ml water. Dilute 1/4 teaspoon liquid rennet in 30 ml water. Keep ice water ready.
- 6
Heat milk
Pour the whole milk into a heavy-bottomed pot. Stir in the citric acid solution. Heat gently over medium-low, stirring occasionally, until milk reaches 32°C (90°F).
- 7
- 8
Cut curd and separate whey
Using a long knife, cut the curd into 1-inch cubes. Gently heat the curds to 38–40°C (100–104°F) over 5–7 minutes while stirring slowly to help curds contract and expel whey.
- 9
Drain curds
Using a slotted spoon, transfer curds into a colander lined with cheesecloth. Allow whey to drain for several minutes. Reserve whey if desired.
- 10
Stretch and form mozzarella
Microwave method: transfer drained curds to a microwave-safe bowl, add kosher salt and heat 30 seconds, drain off excess whey, then fold and stretch repeatedly until it becomes smooth and shiny (repeat 20–30 second heats as needed). Alternatively, dip curds into hot (85–90°C) whey and stretch with gloved hands. Form into a ball or divide into smaller pieces. Immediately place formed cheese into ice water for 5 minutes to set the shape.
Assembly & Bake
- 11
Preheat oven
Position a pizza stone or inverted baking sheet on the middle rack. Preheat oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes so the stone is very hot.
- 12
Stretch dough
On a lightly floured surface, stretch one dough ball into a 10–12-inch round using your fingers to press from the center outward, leaving a slightly thicker rim. Transfer to a peel or inverted baking sheet dusted with semolina or cornmeal.
- 13
Top
Brush the dough lightly with 1/2 tablespoon extra-virgin olive oil. Distribute slices of the fresh mozzarella evenly across the dough, leaving small gaps for tomato slices. Arrange tomato slices over and between the cheese pieces. Drizzle 1/2 tablespoon olive oil over the top, and season tomatoes lightly with 1/4 teaspoon sea salt and a pinch of black pepper.
- 14
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake for 6–10 minutes until crust is blistered and golden and cheese is melted and bubbling. Rotate once halfway through for even browning if needed.
- 15
Finish and serve
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so the heat wilts them slightly. Drizzle remaining 1 tablespoon olive oil if desired and finish with a light sprinkle (about 1/4 teaspoon) flaky sea salt. Let rest 1–2 minutes, slice and serve.