Classic Margherita Recipe
Recipe information
Make Classic Margherita in just 1h 30m. San Marzano tomato sauce, fresh mozzarella, parmesan, basil, extra virgin olive oil
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Ingredients
Pizza Dough
San Marzano Tomato Sauce
Toppings
Pizza Dough
1. Activate the Yeast
In a large mixing bowl, combine the warm water and active dry yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix and Knead
Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
3. First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for 1 to 1.5 hours, or until doubled in size.
San Marzano Tomato Sauce
Toppings and Assembly
5. Preheat the Oven
Preheat your oven to 500°F (260°C). If using a pizza stone or steel, place it in the oven while preheating for at least 30 minutes.
6. Shape the Dough
Punch down the risen dough and divide into two equal portions. Stretch one portion into a 10–12 inch circle, keeping the edges slightly thicker for a crust.
7. Assemble the Pizza
Spread a thin, even layer of San Marzano tomato sauce over the dough, leaving a small border for the crust. Tear the fresh mozzarella into pieces and distribute evenly. Sprinkle with grated parmesan.
8. Bake
Transfer the pizza to the preheated stone or a baking sheet. Bake for 8–10 minutes, or until the crust is blistered and golden and the cheese is melted and bubbling.
9. Finish and Serve
Remove the pizza from the oven and immediately top with fresh basil leaves. Drizzle with extra virgin olive oil, slice, and serve hot.
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