Ingredients
Pizza Dough: 1 pound (storebought fresh dough at room temperature or your favorite homemade recipe)
San Marzano Tomatoes: 1 (28 ounce) can (crushed, whole peeled hand-crushed, or pureed; D.O.P. certified recommended)
Fresh Mozzarella: 8 ounces (ball of fresh mozzarella, drained well and torn or sliced into small pieces)
Fresh Basil Leaves: 1/4 cup (whole leaves, torn if very large)
Extra Virgin Olive Oil: 2 tablespoons (high quality, for drizzling)
Sea Salt: 1/2 teaspoon (plus more for seasoning the sauce and crust)
Garlic Powder: 1/2 teaspoon (optional, for seasoning the sauce)
Cornmeal or Semolina Flour: 1-2 tablespoons (for dusting pizza peel or baking sheet, prevents sticking)
Instructions
1. 1. Prepare Your Oven and Pizza Stone/Steel: Place your pizza stone or steel on the middle rack of your oven. Preheat your oven to its highest temperature, usually 500-550°F (260-290°C). Allow at least 30-60 minutes for the stone or steel to heat thoroughly for a crispy crust.
2. 2. Prepare the Tomato Sauce: Open your can of San Marzano tomatoes. If using whole peeled, gently crush them with your hands or a potato masher in a bowl. Stir in the ½ teaspoon of sea salt and ½ teaspoon of garlic powder (if using). Taste and adjust seasoning as needed. You want a simple, fresh sauce; no need to cook it beforehand.
3. 3. Prepare the Mozzarella: Drain your fresh mozzarella ball very well. Tear or slice it into small, coin-sized pieces. Pat the pieces dry with a paper towel. This step helps prevent your pizza from becoming soggy.
4. 4. Stretch the Dough: Lightly dust your clean work surface and your hands with a little flour or semolina. Gently take your room-temperature pizza dough and begin to stretch it. You can use your knuckles, fingertips, or a rolling pin, gradually working it into a 12-14 inch circle. Do not overwork the dough; handle it gently. If it resists, let it rest for 5-10 minutes, then continue stretching.
5. 5. Prepare Your Pizza Peel: Sprinkle your pizza peel generously with cornmeal or semolina flour. Carefully transfer your stretched pizza dough onto the prepared peel. Make sure the dough can slide freely on the peel before adding toppings.
6. 6. Assemble the Pizza: Spoon a thin, even layer of your prepared tomato sauce onto the dough, leaving about a ½-inch border for the crust. Next, evenly distribute the fresh mozzarella pieces over the sauce. Drizzle a tablespoon of extra virgin olive oil over the toppings.
7. 7. Bake the Pizza: Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots. Cooking times vary by oven, so keep a close eye on it.
8. 8. Add Fresh Basil and Serve: Once baked, carefully remove the pizza from the oven using your peel. Immediately scatter the fresh basil leaves over the hot pizza. The residual heat will slightly wilt the basil, releasing its beautiful aroma. Drizzle with the remaining tablespoon of extra virgin olive oil.
9. 9. Rest and Slice: Let the pizza rest for 2-3 minutes before slicing. This allows the cheese to set slightly and prevents all the toppings from sliding off when you cut it. Slice into wedges and serve immediately. Enjoy your homemade classic Margherita Pizza!
Notes
**Pro Tips for Success:**
* **Heat is Your Best Friend:** Preheat your oven to its absolute highest setting (500-550°F / 260-290°C) with a pizza stone or steel for at least 30-60 minutes. This extreme heat is crucial for a rapid bake and a crispy crust.
* **Dough at Room Temperature:** Always use pizza dough that has come to room temperature (1-2 hours out of the fridge) to make it easier to stretch.
* **Don’t Overload:** The beauty of Margherita Pizza is its simplicity. Use a thin layer of sauce and just enough mozzarella to prevent a soggy crust and ensure even cooking.
* **Drain Your Mozzarella:** Pat fresh mozzarella dry with paper towels after tearing or slicing to prevent excess moisture from making your pizza soggy.
* **Dust Your Peel Generously:** Use plenty of cornmeal or semolina flour on your pizza peel to help the pizza slide off easily onto the hot stone.
* **Make a Simple Sauce:** For Margherita, a simple, uncooked sauce from high-quality crushed San Marzano tomatoes, salt, and maybe a little garlic is perfect.
* **Add Basil AFTER Baking:** Adding fresh basil after the pizza comes out of the oven preserves its vibrant color and delicate aroma.
**Storage & Reheating Tips:**
* **Storage:** Cool completely, then store in an airtight container or wrapped in foil in the refrigerator for up to 3-4 days.
* **Reheating (Recommended):** Reheat in an oven at 350°F (175°C) for 8-12 minutes until crispy and melted. Alternatively, use a nonstick skillet with a lid over medium-low heat for 5-7 minutes, or an air fryer at 325-350°F (160-175°C) for 3-6 minutes. Avoid microwaving for best crust texture.
**FAQs:**
* **Storebought Pizza Dough:** Yes, absolutely, just ensure it’s at room temperature before stretching.
* **Best Tomatoes:** San Marzano tomatoes (D.O.P. certified) are best for their sweet flavor and low acidity. High-quality canned crushed tomatoes are a good alternative.
* **Crispy Crust:** Achieve this with a high oven temperature (500-550°F) and preheated pizza stone/steel, thin sauce layer, adequate mozzarella draining, and generous cornmeal dusting on the peel.
* **Fresh Mozzarella:** Highly recommended and traditional for its creamy melt and mild flavor. Remember to drain and pat dry.
* **Making Ahead:** Prepare sauce and tear mozzarella ahead of time (store refrigerated). Assemble and bake the pizza fresh, and add basil after baking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Dinner, Pizza
- Method: Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 pizza
- Calories: 570 kcal
- Sugar: 8g
- Sodium: 738mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 40mg