Homemade Pizza Margherita
A simple and delicious homemade pizza margherita, perfect for any occasion.
2h 27m4Servings
Nutrition
680kcal
26gProtein
106gCarbs
16gFat
Ingredients
DOUGH
All-Purpose Flour
500 g
Salt
1 tsp
Active Dry Yeast
7 g
Warm Water
325 ml
TOPPINGS
Canned Chopped Tomatoes
200 g
Olive Oil
2 tbsp
Parmesan Cheese
50 g
Fresh Mozzarella Cheese
125 g
Fresh Basil Leaves
10 leaves
Equipment
Pizza Stone
Instructions
1Prepare the Dough
15m
15mCombine Ingredients
In a large bowl, combine the flour, salt, and yeast. Gradually add the warm water and mix until a shaggy dough forms.
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. Add a little flour if it's too sticky.
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours, or until doubled in size.
2Shape and Top the Pizza
10m
10mPreheat Oven
Preheat your oven with the pizza stone inside to 220°C (425°F).
Divide and Shape Dough
Punch down the risen dough and divide it into 4 equal portions. Shape each portion into a ball and let them rest for 10 minutes.
Stretch and Top
On a lightly floured surface, stretch each dough ball into a pizza base. Spread a thin layer of chopped tomatoes, drizzle with olive oil, sprinkle with Parmesan cheese, add torn mozzarella, and top with basil leaves.
3Bake the Pizza
7m
7mTransfer to Oven
Carefully transfer the pizza to the preheated pizza stone using a pizza peel or baking sheet.
Bake
Bake for 7-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Serve
Remove the pizza from the oven, slice, and serve immediately.
Tips
Ensure your oven and pizza stone are fully preheated for a crispy crust.
Don't overload the pizza with toppings, as this can make the crust soggy.
For extra flavor, you can add a pinch of salt and a drizzle of olive oil over the toppings before baking.