The Ultimate Homemade Margherita Pizza
Recipe Introduction
Quick Hook
Fancy a slice of Italy without the airfare? Ever wondered how to make pizza at home taste like a proper Italian restaurant? Well, this Margherita pizza recipe is your ticket.
It's all about simple flavours and that perfect crispy pizza crust .
Brief Overview
The Margherita pizza recipe is as Italian as it gets. Legend says it was created to honour Queen Margherita, with its red, white, and green toppings representing the Italian flag.
This recipe is a medium level challenge, taking around 1 hour 42 minutes - 2 hour 45 minutes from start to finish.
This makes 2 lovely 12 inch pizzas to share or hog all to yourself!
Main Benefits
Honestly, the best thing about this Italian pizza recipe is the freshness. The combination of simple ingredients is absolutely divine! Using fresh mozzarella and basil also add a boost of nutrients, making it a slightly healthier treat.
This homemade pizza dough recipe is perfect for a Friday night treat, or whenever you're feeling a little fancy.
What Makes This Margherita So Special?
This isn't just any easy pizza recipe . We're going for authentic pizza recipe vibes. The secret? Letting the dough rise properly and using top-notch ingredients.
Trust me, it makes all the difference. I once tried rushing the dough and ended up with a pizza base flatter than my jokes.
Learn from my mistakes.
Here's what you'll need.
Ingredients & Equipment: Let's Get Started!
Okay, so Homemade pizza dough might sound intimidating. But honestly? It's easier than you think! Plus, making pizza at home is way more fun than ordering in.
Trust me. This Margherita pizza recipe is a classic, and we're going to nail it. We'll keep it simple, I promise.
Main Ingredients Breakdown
- Warm Water: 1 cup (240ml) . Aim for 105- 115° F (40- 46° C) . Too hot and you'll kill the yeast!
- Active Dry Yeast: 2 teaspoons (7g) . Use a good brand. It makes a difference.
- Granulated Sugar: 1 teaspoon (6g) .
- All-Purpose Flour: 2 1/2 cups (300g) , plus extra for dusting.
- Olive Oil: 2 tablespoons (30ml) , plus more for drizzling. Go for decent quality.
- Kosher Salt: 1 teaspoon (6g) .
- Crushed Tomatoes: 1 (28 ounce / 794g) can. Look for a good brand with a rich flavor.
- Garlic: 1 clove , minced.
- Dried Oregano: 1/2 teaspoon (3g) .
- Fresh Mozzarella: 8 ounces (225g) , thinly sliced. Fresh is key for that authentic taste!
- Fresh Basil: 1/4 cup (60ml) leaves. I remembered one time where I tried to make it with regular cheese... Big mistake!
Seasoning Notes
For the sauce, oregano is essential, but a pinch of red pepper flakes adds a nice kick. Garlic powder? Don't even think about it.
Fresh garlic only! If you don't have oregano, a little Italian seasoning will do in a pinch. But try to use oregano.
I'm a big fan of using essential spice combinations to enhance flavors. Salt and pepper are your friends. Don't be shy!
Equipment Needed - Keep It Simple
You really only need a few things:
- Large mixing bowl.
- Measuring cups and spoons.
- Baking sheet or pizza stone. If you have a pizza stone, use it! It makes a huge difference for that crispy pizza crust .
- Rolling pin (optional). You can stretch the dough by hand if you're feeling fancy!
- Pizza cutter or large knife.
Don't have a pizza stone? No worries! A baking sheet works just fine. Honestly, pizza making tips are all about working with what you've got.
I use a chopping board, my grandma's recipe, and lots of love!
So, that's it for the ingredients and equipment. Up next: the fun part actually making the pizza! Get ready to create the best pizza toppings , you know you want to!
The Ultimate Homemade Margherita Pizza
Honestly, who doesn't love pizza? Especially a Margherita pizza recipe . This isn't your average takeaway job. We're making a homemade pizza that'll rival any Italian restaurant.
Get ready for some serious flavour!
Prep Like a Pro: Essential Mise en Place
Before we even think about cooking, let's get organised. It's the chef-y way! Chop your garlic, slice the mozzarella. Measure out all your ingredients.
Having everything ready saves time and stress. Oh my gosh, it makes such a difference!
step-by-step: Baking Your Way to Pizza Perfection
- Activate that yeast. Combine 1 cup (240ml) warm water (105- 115° F / 40- 46° C) , 2 teaspoons (7g) active dry yeast , and 1 teaspoon (6g) granulated sugar in a bowl. Let it get foamy for 5- 10 minutes . This means the yeast is alive, you know?
- Dough Time! Add 2 1/2 cups (300g) all-purpose flour , 2 tablespoons (30ml) olive oil , and 1 teaspoon (6g) kosher salt to the yeast. Mix until it becomes a dough!
- Knead, Knead, Knead. Flour your surface and knead for 5- 7 minutes . The dough should be smooth and springy!
- Proof is in the Pudding (or Dough). Pop the dough into an oiled bowl, cover it, and let it rise for 1- 2 hours . It should double in size.
- Sauce it Up. Mix 1 (28 ounce / 794g) can crushed tomatoes , 1 clove minced garlic , 1 tablespoon (15ml) olive oil , 1/2 teaspoon (3g) dried oregano , salt and pepper. Simmer on low for 15 minutes . Simmering deepens the flavour.
- Get Hot! Preheat your oven to 450° F ( 232° C) with a baking sheet inside. This ensures that crispy pizza crust we all want.
Pro Tips for Pizza Ninjas
- Don't overload the toppings! Too much makes the crust soggy. A little goes a long way.
- High heat is your friend! A hot oven is key for a crispy base.
- Homemade pizza dough can be made in advance. Just store it in the fridge after the first rise.
So, there you have it. The ultimate Italian pizza recipe , and remember pizza making tips . You'll be making authentic pizza recipe for all your family and friends!
Recipe Notes for the Ultimate Margherita
Alright, you've got the recipe for the best homemade Margherita pizza recipe . Now, let’s talk about making it your own and making sure it comes out perfect every time.
Trust me, I've had my share of pizza fails. One time, I accidentally used baking powder instead of yeast, and the pizza was basically a giant biscuit.
It was hilarious, but not exactly delicious! So, let's avoid those mishaps, shall we?
Serving Suggestions: Pizza Perfection
Want to present your Italian pizza recipe like a pro? Forget just slapping it on a plate. Think about plating and presentation.
A wooden board adds a rustic touch. Sprinkle a few extra basil leaves on top for that "wow" factor. Side wise, a simple green salad with a lemon vinaigrette is a winner.
For drinks, why not crack open a bottle of Italian beer or a refreshing lemonade? It's all about the vibes, you know?
Storage Tips: Keeping it Fresh
So, you've made your homemade pizza dough . What if you have leftovers (unlikely, but let's be real)? First, let it cool completely.
Then, wrap it tightly in cling film. You can keep it in the fridge for up to 3 days. Want to freeze it? Cut it into slices, wrap individually, and freeze for up to 2 months.
To reheat, just pop it in a hot oven (around 350° F/ 175° C ) until it's warmed through and the crust is crispy pizza crust again.
Nobody likes a soggy bottom!
Variations: Making it Your Own
Fancy switching things up? Absolutely! For a veggie option, add some roasted peppers or mushrooms. Go wild! Need a dietary adaptation? Use a gluten-free pizza sauce recipe for a gluten-free option.
You can even swap out the mozzarella for vegan cheese. Get creative, experiment with pizza making tips , and find what you like best!
Nutrition Basics: Pizza Power!
Okay, let's be real, pizza isn't exactly health food. But, it can be part of a balanced diet. It is important that you understand how to make pizza at home .
The average slice of this authentic pizza recipe will clock in around 300-350 calories. It’s a good source of carbs (thanks to the dough) and protein (from the cheese).
But, it’s also got some fat, so keep that in mind. The good news? Tomatoes are packed with antioxidants, and basil has anti inflammatory properties.
Every little helps, right?
Listen, making easy pizza recipe at home is all about having fun! Don’t stress if it’s not perfect the first time.
Just keep practising, keep experimenting, and you'll be a pizza -making wizard in no time!
Frequently Asked Questions
Why isn't my pizza dough rising properly? I feel like I'm on Bake Off and about to be told off by Paul Hollywood!
A few things could be at play here! Firstly, make sure your yeast isn't past its sell-by date. Secondly, the water needs to be warm (around 105-115°F / 40-46°C) - too hot, and you'll kill the yeast, too cold and it won't activate. Finally, a warm environment is crucial for proofing.
Try placing the dough in a slightly warmed oven (turned off!) or a sunny spot.
My pizza crust is always soggy! How can I get that crispy, takeaway style base?
A soggy bottom is the bane of any pizza maker! First, ensure your oven is scorching hot - 450°F (232°C) is ideal, and preheat your baking sheet or pizza stone. Secondly, don't overload the toppings! Too much sauce or cheese will weigh the crust down.
Consider part baking the crust for a few minutes before adding toppings if you still have troubles.
Can I freeze the pizza dough to make piza later? I'm all about meal prepping!
Absolutely! Freezing pizza dough is a fantastic time saver. After the first rise, punch down the dough, divide it into portions, and wrap each portion tightly in cling film, then place them in freezer bags. It'll keep for up to 3 months.
When ready to use, thaw in the fridge overnight and let it come to room temperature before shaping.
What are some fun variations I can try on this piza recipe? I fancy getting a bit creative!
The possibilities are endless! How about a Mediterranean twist with feta cheese, olives, and sun-dried tomatoes? Or perhaps a spicy version with pepperoni, jalapenos, and a drizzle of chilli oil. For vegetarians, roasted vegetables like bell peppers, courgette, and aubergine (eggplant) work wonders.
Don't be afraid to experiment with different cheeses too!
How can I make this pizza recipe healthier? I'm trying to be a bit more Jamie Oliver!
You can definitely make it a healthier choice! Use whole wheat flour for the dough to increase fibre. Load up on vegetables for toppings, and go easy on the cheese. You could also substitute some of the mozzarella with a lower fat option or use a leaner protein if you're adding meat.
How long will leftover pizza keep, and what's the best way to reheat it? Nobody wants a floppy, sad slice!
Leftover pizza is best enjoyed within 2-3 days. Store it in an airtight container in the fridge. For reheating, the oven is your best bet for maintaining crispness. Reheat it in a preheated oven at 350°F (175°C) for a few minutes.
For a quick fix, you can use a dry frying pan (skillet) over medium heat - it'll crisp up the base nicely!
The Ultimate Homemade Margherita Pizza
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 700 |
|---|---|
| Fat | 27.5g |
| Fiber | 3g |
