Margherita Recipe

Name: Tony's Italian Restaurant & Pizzerias Margherita Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water; 2.25 tsp active dry yeast; 1 tbs olive oil; 1 tsp salt; 1 tsp sugar; 3 tbs pizza sauce (store-bought or homemade); 1 tsp fresh garlic, finely chopped; 8 oz fresh mozzarella cheese, torn or sliced; 10 leaves fresh basil leaves; 1 tbs olive oil (for finishing); 0.5 tsp coarse salt or sea salt; 0.25 tsp cracked black pepper; 1 tsp cornmeal or semolina (for dusting)

Inspired by Tony's Italian Restaurant & Pizzeria

Time1h 30m

Serves2

Included: pizza sauce, chopped fresh garlic, fresh mozzarella cheese.

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Ingredients

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Dough

3 cups 00 bread flour

1 cups warm water

2 1/4 tsp Active dry yeast

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp sugar

Sauce & Topping

3 tbs pizza sauce (store-bought or homemade)

1 tsp fresh garlic, finely chopped

8 oz fresh mozzarella cheese, torn or sliced

10 leaves Fresh basil leaves

1 tbs olive oil (for finishing)

1/2 tsp coarse salt or sea salt

1/4 tsp Cracked black pepper

For baking

1 tsp cornmeal or semolina (for dusting)

Method

Dough

Activate yeast

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

Make dough

In a large mixing bowl, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. (If using a stand mixer, knead with the dough hook on medium for 5–6 minutes.)

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for about 1 to 1¼ hours, or until doubled in size.

Shape

Punch down the dough and transfer to a floured surface. For one 12–14 inch pizza, shape into a ball and let rest 10 minutes. Then stretch or roll into a 12–14 inch round, leaving a slightly thicker edge for the crust. Dust a pizza peel or baking sheet with cornmeal/semolina to prevent sticking.

Sauce & Topping

Preheat oven

Preheat your oven to the highest setting (usually 500–550°F / 260–290°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes.

Assemble pizza

Transfer the stretched dough to the prepared peel or baking sheet. Spread the pizza sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust (use about 3 tablespoons). Sprinkle the finely chopped fresh garlic evenly over the sauce. Arrange torn or sliced fresh mozzarella evenly across the pizza so pieces are spaced to melt and create pockets of cheese.

Season

Drizzle about 1 tablespoon olive oil lightly over the cheese and crust. Sprinkle the coarse salt and cracked black pepper evenly.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway through if necessary, until crust is golden and cheese is bubbling and lightly browned.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle a little extra olive oil if desired. Let rest 2–3 minutes, then slice and serve.