Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Margherita is the pizza that proves simple is best: a stretchy, blistered crust, bright tomato, creamy mozzarella and a handful of basil. This version uses a four-ingredient dough you mix in minutes and let rest, so the oven does the rest of the work.
The secret is heat. A very hot oven and a preheated tray, steel or stone give you the crisp, spotted base you expect from a pizzeria.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: amirali mirhashemian on Unsplash; Photo 2: Sonali Mehta on Pexels; Photo 3: Johnny Rizk on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Homemade Margherita Pizza
Description
Classic Italian margherita pizza with a simple homemade dough, tomato, fresh mozzarella and basil, plus tips for a crisp base in a home oven.Ingredients
Dough
Topping
Instructions
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Mix the flour, yeast and water in a large bowl until no dry flour remains. Rest 15 minutes, then add the salt and knead 8-10 minutes until smooth and elastic.
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Cover and let the dough rise until doubled, 1-2 hours at room temperature, or 12-24 hours in the fridge for more flavor.
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Place a baking steel, stone or an upside-down heavy baking tray on the middle shelf. Heat the oven to its maximum (250-275°C / 480-525°F) for at least 45 minutes.
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Divide the dough into 4 balls and rest 20 minutes. Stretch each one by hand to about 25 cm (10 in), keeping the edge thicker.
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Spread a thin layer of tomato over each base and scatter with mozzarella. Less topping makes a crisper pizza.
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Slide the pizza onto the hot surface and bake 7-10 minutes until the edge blisters and the cheese bubbles. Finish with basil, olive oil and pepper, then serve hot.
