![- 2 cups all-purpose flour - 1 packet (2 ¼ teaspoons) instant yeast - 1 teaspoon sea salt These three key ingredients form the base of your pizza dough. All-purpose flour gives the crust its structure. Instant yeast helps it rise quickly. Sea salt enhances flavor and strength in the dough. - 1 cup canned San Marzano tomatoes, crushed - 8 ounces fresh mozzarella cheese, sliced into rounds - Fresh basil leaves, roughly torn For toppings, canned San Marzano tomatoes add a rich taste. Fresh mozzarella melts beautifully and gives that creamy texture. Basil leaves add a fresh aroma and a pop of color. - 1 tablespoon high-quality olive oil - Freshly cracked salt and pepper to taste - Extra virgin olive oil for drizzling Olive oil enhances flavor and gives the crust a nice crisp. Salt and pepper balance the taste of the sauce. You can add optional garnishes for extra flair, like more basil or a sprinkle of cheese. For the full recipe, check out the details above. Each ingredient plays a role in making your homemade Margherita pizza delicious and satisfying. To start, I mix the dry ingredients. In a large bowl, combine 2 cups of all-purpose flour, 1 packet of instant yeast, and 1 teaspoon of sea salt. This blend gives the dough flavor and strength. Next, I add the warm water and olive oil. Pour in ¾ cup of warm water and 1 tablespoon of high-quality olive oil. I stir with a spoon until the mix forms a shaggy dough. Now comes the fun part: kneading! I transfer the shaggy dough onto a floured surface. With my hands, I knead it for about 8-10 minutes. This action helps the dough become smooth and elastic. If it feels sticky, I add a little flour. After kneading, I shape the dough into a ball and place it into a lightly oiled bowl. I cover it with a damp cloth and let it rise in a warm place for about 1 hour. The dough should double in size during this time. While the dough rises, I preheat my oven to the highest setting, around 475°F. If I have a pizza stone, I place it in the oven to heat up. If not, an upside-down baking tray works great too. Once the dough has risen, I gently punch it down to release the air. I move it to a floured surface and divide it into two equal parts. I roll one part into a circle, about 10-12 inches wide. I aim for a thicker edge for the crust. After shaping, I place the dough on parchment paper and add a thin layer of crushed San Marzano tomatoes. I leave a small border around the edge for the crust. To make great pizza, start with your dough. You want a soft and stretchy dough. Use all-purpose flour for the best results. Kneading is key; do it for 8-10 minutes. This helps you get the right texture. It should feel smooth and elastic. Let your dough rest. This is important! Resting helps the dough rise. Put it in a warm spot and cover it. Let it rise for one hour. You will see it double in size. This is a sign that it’s ready. Use high-quality tomatoes for the sauce. I recommend San Marzano tomatoes. They have a sweet flavor that shines. Crush them by hand for a nice texture. When adding cheese, layer it well. Use fresh mozzarella for the best taste. Slice it into rounds and spread it evenly. Add some torn basil leaves on top. This brings a fresh taste and aroma. Check for doneness as your pizza bakes. You want a golden-brown crust. The cheese should bubble and brown slightly. Timing is key for a crispy crust. Bake it for 10-12 minutes at a high temperature. If you have a pizza stone, use it! It helps make the crust extra crispy. These tips will help you make the best homemade Margherita pizza. For the full recipe, you can check the previous section. Enjoy your cooking! {{image_4}} You can easily change your Margherita pizza. A classic option is to stick with the original. This means using San Marzano tomatoes, fresh mozzarella, and basil. Each ingredient shines on its own. For a twist, try adding more types of cheese. Go for a blend of mozzarella and provolone. This mix gives you a richer flavor. You can also experiment with burrata cheese. It adds a creamy touch that is hard to resist. Want to boost the flavor? Adding garlic is a great start. You can use minced garlic or even garlic powder. Sprinkle it over the sauce before adding cheese. It lifts the taste to a new level. Don’t forget spices! A pinch of red pepper flakes can add heat. You might also try dried oregano or crushed black pepper. These spices bring warmth and depth to your pizza. Eating gluten-free? You can make the dough with gluten-free flour. Many brands offer great options. Just follow the package instructions for best results. If you're vegan, swap the cheese for a vegan option. There are many tasty vegan cheeses now. Look for brands that melt well. These options can still give you that creamy goodness. For the full recipe, check out the [Full Recipe] section. Enjoy your pizza journey! After enjoying your homemade Margherita pizza, you might have some slices left. To keep them fresh, wrap them tightly in plastic wrap or aluminum foil. This method helps keep moisture in and prevents the pizza from drying out. Store these wrapped slices in your fridge. They will be good for about three to four days. If you want to keep your pizza for a longer time, consider freezing it. First, let the pizza cool completely. Then, wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag. You can freeze them for up to two months. Just remember to label the bag with the date. When it's time to eat those leftovers, you can reheat them in different ways. The oven is the best option. Preheat your oven to 375°F (190°C). Place your pizza slices on a baking sheet. Heat for about 10 minutes, or until the cheese bubbles. This method keeps the crust crispy. Microwaving is faster but can make the crust chewy. If you use a microwave, place a cup of water next to the pizza. This helps keep moisture in. Heat for about 30 seconds to a minute, checking often. Leftover pizza can last in the fridge for three to four days. After that, the quality goes down. Signs of spoilage include a sour smell or a change in texture. If you see mold, throw it away right away. For frozen pizza, try to eat it within two months for the best taste. Always check for signs of freezer burn, which can ruin the flavor. For the complete cooking experience, check out the Full Recipe for Margherita Pizza! What is the best type of flour for pizza dough? I recommend using all-purpose flour for your pizza dough. It gives a nice balance of crispness and chew. If you want a lighter crust, try “00” flour. This flour has a fine texture and is common in Italy. Can I use regular tomatoes instead of San Marzano? Yes, you can use regular tomatoes, but the flavor may differ. San Marzano tomatoes are sweeter and less acidic. They are ideal for a true Margherita pizza. If using other tomatoes, choose whole canned or fresh ones for best results. How to make pizza dough ahead of time? You can make pizza dough a day in advance. After kneading, let the dough rise and then shape it into a ball. Place it in a covered bowl and refrigerate. When ready, let it come to room temperature before using. What’s the secret to a crispy crust? The key to a crispy crust is high heat. Preheat your oven to its highest setting. Using a pizza stone helps too. It retains heat, cooking the bottom of the pizza evenly. Also, avoid too much sauce or toppings that can make the crust soggy. Can I customize toppings on a Margherita pizza? Absolutely! While a classic Margherita has just tomatoes, cheese, and basil, you can add more. Try sliced olives, artichokes, or even prosciutto for a twist. Just remember, keep it light to not overpower the dish. How do I prevent soggy pizza? To avoid soggy pizza, use a thin layer of sauce. Make sure your oven is hot enough. Also, bake the pizza on a preheated stone or tray. This helps cook the bottom quickly. Lastly, drain excess moisture from toppings like fresh mozzarella or veggies. Homemade Margherita pizza is simple and fun to make. You need just a few key ingredients, like all-purpose flour, sea salt, and San Marzano tomatoes. Follow the step-by-step guide to craft the perfect dough, bake, and add your favorite toppings. Remember to experiment with variations and keep your leftovers fresh. With practice, you'll make delicious pizza every time. Enjoy the process, and let your pizza creativity shine!](https://lushplate.com/wp-content/uploads/2025/06/338d3b0a-3183-40ae-b7ba-68baafd3a417-300x300.webp)
Homemade Margherita Pizza
Discover the secret to Margherita Pizza perfection with this easy homemade recipe! Learn how to make a delicious pizza crust from scratch, topped with crushed San Marzano tomatoes, fresh mozzarella, and fragrant basil. Perfect for family dinners or impressing guests, this recipe will have everyone asking for seconds. Click through for step-by-step instructions and elevate your pizza game today!