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Margherita Pizza Recipe

Name: Dua Pies Margherita Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water (about 105–115°F / 40–46°C); 2 tsp active dry yeast; 1 tsp fine sea salt; 1 tbs extra-virgin olive oil; 1 tsp granulated sugar; 2 cups ripe tomatoes (or canned San Marzano, crushed); 2 tsp garlic cloves, minced; 2 tbs extra-virgin olive oil; 8 each fresh basil leaves (plus extra for garnish); 8 oz fresh mozzarella, torn or sliced; 1 oz grated Parmesan or Pecorino; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 2 tsp cornmeal or semolina (for dusting); 1 tbs extra-virgin olive oil (for drizzling)

Inspired by Dua Pie

Time2h

Serves2

Olive oil, garlic, fresh basil, tomato, mozzarella, & parmesan cheese.

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Ingredients

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Dough

3 cups 00 bread flour

1 cups warm water (about 105–115°F / 40–46°C)

2 tsp Active dry yeast

1 tsp fine sea salt

1 tbs extra-virgin olive oil

1 tsp granulated sugar

Sauce & Topping

2 cups ripe tomatoes (or canned San Marzano, crushed)

2 tsp Garlic cloves, minced

2 tbs extra-virgin olive oil

8 each fresh basil leaves (plus extra for garnish)

8 oz fresh mozzarella, torn or sliced

1 oz grated Parmesan or Pecorino

1 tsp fine sea salt

1 tsp freshly ground black pepper

2 tsp cornmeal or semolina (for dusting)

Finishing

1 tbs extra-virgin olive oil (for drizzling)

Method

Dough

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl (or stand mixer bowl), combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead with a stand mixer on medium speed for 6–8 minutes). Add small additional flour if dough is excessively sticky, but keep dough slightly tacky.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape into balls, cover, and let rest 20–30 minutes before shaping.

Sauce & Topping

Prepare tomatoes

If using fresh tomatoes, blanch in boiling water for 20–30 seconds, transfer to ice water, peel, core, and crush by hand or pulse briefly in a food processor for a slightly chunky sauce. If using canned, crush by hand or with a spoon.

Season sauce

In a bowl, combine crushed tomatoes, minced garlic, 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Stir in 6 torn basil leaves. Taste and adjust seasoning. The sauce should be bright and not overcooked; no simmering required for a fresh Margherita.

Preheat oven

Place a pizza stone or inverted baking sheet on a rack in the lower third of the oven. Preheat oven to the highest setting (475–550°F / 245–290°C) for at least 30 minutes so the stone is fully heated.

Shape dough

On a surface lightly dusted with cornmeal or semolina, flatten a dough ball with your fingers, then gently stretch and rotate until you have a 10–12 inch round with a slightly thicker rim. Avoid pressing out all the air so edges remain puffy.

Assemble pizza

Transfer stretched dough to a pizza peel or the back of a baking sheet dusted with cornmeal. Spread about 1/2 to 3/4 cup of the tomato mixture evenly over the dough, leaving a 1/2–3/4 inch border. Distribute 4 ounces of torn/sliced fresh mozzarella evenly. Sprinkle the grated Parmesan over the top. Scatter remaining torn basil leaves lightly.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake until the crust is blistered and golden and the cheese is melted and slightly browned in spots, 7–10 minutes in a very hot oven (time will vary with oven temperature). Rotate halfway if needed for even browning.

Finishing

Finish and serve

Remove pizza from oven. Immediately drizzle with 1 tablespoon extra-virgin olive oil and scatter a few fresh basil leaves for garnish. Let rest 1–2 minutes, then slice and serve hot.