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Pizza Margherita

This classic Italian pizza is quick to make, has a deliciously crisp crust and a flavorful sauce to create those classic colors on a pizza.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Inactive Time 45 minutes
Total Time 1 hour 30 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 2 pizzas

Ingredients
  

Pizza Dough

  • 1 Cup All-Purpose Flour
  • ½ Teaspoon Salt
  • 10 g Fresh Yeast approximately ⅕ of a 2 oz stick
  • Granulated Sugar
  • 115 ml Lukewarm Water
  • 2 Tablespoon Olive Oil
  • Cornmeal for sprinkling

Tomato Sauce

  • 3 Tables[ppm Extra-Virgin Olive Oil
  • 4 Garlic Cloves peeled and minced
  • 1 Can Marzano Tomatoes
  • Juice of ½ lemon
  • ½ Teaspoon Granulated Sugar
  • Pinch of Salt

Toppings

  • 1 Tablepsoon Extra-Virgin Olive Oil
  • Ball Mozerella
  • Basil Leaves

Instructions
 

Prepping the Dough

  • Mix the flour and salt for the dough and create a well in the center. In a separate bowl, mix the yeast, sugar, and 1tablespoon of the warm water to create a thin cream.
  • Pour the yeast into the flour well. Add olive oil and enough water for the ingredients to come together as a soft dough.
  • Knead for 10 minutes, the dough should be smooth.
  • Cover the dough with oiled cling film. Leave to rise somewhere warm but not hot until doubled in size. This should take about 45 minutes.

Making the Tomato Sauce

  • Heat the olive oil in a frying pan over a medium heat. Fry the minced garlic for one to two minutes on a low heat until softened but without color.
  • Add the tomatoes to the frying pan and squash them using the back of a wooden spoon.
  • Bring to a boil. Add lemon juice, sugar, and salt.
  • Reduce the heat to low and simmer for 5 to10 minutes until it has a saucy consistency. Season to taste.

Baking the Pizza

  • Heat the oven to 475 degrees Fahrenheit and place the pizza stone or baking sheet in the oven.
  • Uncover the dough and gently knock it back on a lightly floured worktop. Dividing the dough into 2 balls.
  • Use either the tossing method or the knuckle stretch method to shape the dough into the pizza base (about 30 cm round).
  • Dust a pizza peel or baking sheet with cornmeal and place the dough onto the surface.
  • Brush with 1 tablespoon of the olive oil. Spread the tomato sauce over the top and place chunk of mozzarella over the top.
  • Transfer the pizza onto the stone or the baking sheet in the oven. Bake for 12 to 15 minutes, until the crusts are golden, and the cheese is bubbling.
  • Repeat process with the other half.
  • Remove from the oven and top with basil before serving.
  • Enjoy!!
Keyword Margherita, Pizza