Margherita Pizza
Homemade pizza with an easy yeasted dough, simple crushed tomato sauce, fresh mozzarella and basil, baked on a very hot pan.
- Makes
- 2 pizzas
- Prep
- 25 min
- Cook
- 20 min
- Total
- 2 hr 15 min
- Oven
- 500°F260°C
Ingredients
For the dough
For the topping
Equipment
- Pizza stone, steel or an upside-down baking sheet
- Rolling pin, optional
Instructions
Mix the flour, yeast and salt in a large bowl. Add the warm water and oil and stir into a shaggy dough, then knead on a floured counter until smooth and springy, 5–8 minutes.
Put the dough in an oiled bowl, cover and let it rise until doubled, 1½ hours. Divide into 2 balls.
Put the pizza stone or baking sheet on a rack in the upper third of the oven and heat it to 500°F for at least 30 minutes.Put the pizza stone or baking sheet on a rack in the upper third of the oven and heat it to 260°C for at least 30 minutes.
Stir the crushed tomatoes with the salt and garlic. Stretch one dough ball into a 12-inch round on a floured sheet of parchment, keeping the edge a little thicker.Stir the crushed tomatoes with the salt and garlic. Stretch one dough ball into a 30 cm round on a floured sheet of parchment, keeping the edge a little thicker.
Spread with a thin layer of sauce and scatter with half the mozzarella. Slide the pizza, on its parchment, onto the hot stone.
Bake until the crust is puffed and browned and the cheese is bubbling, 8–10 minutes. Top with basil and a drizzle of olive oil. Repeat with the second pizza.
Notes
- For more flavor, let the dough rise slowly in the fridge for 1 to 3 days; bring it to room temperature before shaping.
- Less is more with toppings. Too much sauce or wet cheese makes a soggy center.
My notes
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Nutrition estimate
- Calories
- 1075
- Protein
- 43 g
- Carbs
- 131 g
- Fat
- 41 g
Per pizza, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
