Making a margherita pizza from scratch can be a game-changer for pizza enthusiasts. The combination of freshly baked dough, tangy tomato sauce, melted mozzarella cheese, and fragrant basil leaves is a match made in heaven. And the best part? It’s surprisingly easy to prepare! Simply combine ingredients, let the dough rise, and pop it into the oven. Before you know it, you’ll be enjoying a delicious homemade pizza that rivals any takeout or delivery option. If cooking Italian food from scratch is your thing, you might also enjoy whipping up lasagna al forno, sweet potato gnocchi with roasted garlic sauce, pizza sliders, or creamy meatball stew.
Why You’ll Love It
Forget the complexity of making margherita pizza from scratch, even down to the dough. In reality, it’s surprisingly straightforward. The result is a flavorful and satisfying meal that trumps takeout in every way. When you order in, it often arrives lukewarm and with inconsistent toppings or a soggy crust – all for a premium price. By making your own margherita pizza, you can ensure a fresh and delicious outcome that’s sure to impress. Whether you’re hosting a small gathering or expecting guests, this crowd-pleasing dish is guaranteed to wow the crowd.
How to Make a Margherita Pizza
To start making your margherita pizza, combine yeast and warm water in a bowl, letting it sit for 2 minutes before adding salt, oil, garlic, and sugar. Gradually add the flour, using a spatula to mix until you have a sticky dough. Next, let the dough rise by transferring it to a well-greased bowl and rolling it around to coat with oil. Cover the bowl with plastic wrap or a clean towel and let it sit for an hour.Once the dough has risen, knead it into a smooth ball on a floured surface, then cover it with a towel and let it rest for 5-10 minutes. Preheat your oven to its highest temperature (around 500 degrees F) and place a pizza stone inside to heat up as well.Next, shape the dough into a 10-12 inch diameter pizza crust. It doesn’t have to be perfect – a rustic look is fine! Place the dough on the hot pizza stone and brush it with 1/2 cup of tomato sauce, followed by sliced cheese.Bake the pizza for 10-12 minutes or until the bottom crust is golden brown. Once cooked, top the pizza with fresh basil leaves, a drizzle of olive oil, and a pinch of salt before serving hot.
Substitutions and Variations
When it comes to making a gluten-free margherita pizza, you’re in luck because gluten-free pizza dough mix is incredibly delicious and easy to use. Alternatively, if you prefer to make your own gluten-free dough, I highly recommend using Caputo flour as it produces an amazing crust. While the classic margherita pizza typically consists of tomato sauce, mozzarella, and basil, feel free to get creative and add any toppings that strike your fancy! You might consider adding sliced San Marzano tomatoes to enhance the tomato flavor, although fresh tomatoes are purely optional. As for other pizza topping ideas, the possibilities truly are endless. On a separate note, if you’re looking to create a sugar-free version of this classic pizza, you can either omit the sugar from the dough crust or substitute in your preferred sweetener.
How to Store Leftover Homemade Pizza
When it comes to homemade margherita pizza, it’s always best enjoyed fresh out of the oven. However, if you do have leftovers, don’t worry – they can be safely stored in the refrigerator for up to three days or frozen for a longer period. For refrigeration, simply place leftover slices in an airtight container and keep them chilled until you’re ready to reheat. When freezing, make sure to wrap individual slices tightly in plastic wrap or aluminum foil before sealing them in Ziploc bags. This will help preserve the pizza’s texture and flavor. To thaw frozen pizza, simply place it in the refrigerator overnight. Finally, when it’s time to reheat, I recommend using a skillet with a splash of water over low heat. This gentle warming method not only reheats the pizza evenly but also crisps up the crust beautifully, restoring its original crunch.
Top Tips
Margherita Pizza FAQs
While planning ahead is always a good idea, can you make the dough before baking? Absolutely – just wrap it tightly in plastic wrap and refrigerate for up to three days. If you’re looking for an even quicker option, try substituting self-rising flour and plain Greek yogurt as your pizza dough base. It’s not our preferred method, but it’ll do in a pinch! The significance of margherita pizza lies partly in its color palette – the green basil, red tomato sauce, and white mozzarella cheese evoke the Italian flag. But beyond its aesthetic appeal, this classic combination is undeniably delicious. According to legend, the first margherita pizza was crafted in honor of Queen Margherita’s 1889 visit; whether or not that’s true, it’s undeniable that this pizza has become a beloved favorite around the world.
Margherita Pizza Recipe
Margherita Pizza
As you prepare to unleash your inner Italian chef, get ready to indulge in the delightful flavors of a homemade margherita pizza. The best part? This recipe is surprisingly easy to make and yields unparalleled results. With just 20 minutes of prep time, 10 minutes of cooking time, and an hour and 10 minutes of rising time, you can treat yourself and your friends to a delicious meal in under two hours. This recipe serves four, making it the perfect solution for a casual dinner party or a cozy night in with loved ones.
Instructions
Combine yeast and warm water in a large bowl, whisking until fully incorporated. Allow the mixture to sit for 2 minutes before introducing the remaining ingredients. Add salt, olive oil, garlic powder, and sugar, mixing well to combine. Next, incorporate flour, using a spatula to ensure all dry ingredients are fully incorporated into the dough. The resulting mixture should be sticky with no visible flour remaining. Transfer the dough to an oiled bowl, cover with plastic wrap or a tea towel, and let rise until doubled in size (approximately 1 hour). Once the dough has doubled, transfer it to a floured surface and knead gently for a few minutes, shaping into a smooth ball. Allow the dough to rest for 5-10 minutes before proceeding.Preheat your oven to 500°F and place a pizza stone inside while it heats up. Next, work out the dough using light pinching motions, shaping it into a 10-12 inch pizza crust. Remove the pizza stone from the oven and lay the dough on top. Spoon approximately ½ cup of tomato sauce onto the dough, spreading evenly with the back of a spoon. Arrange sliced mozzarella cheese on the pizza, then return the pizza stone to the oven. Bake for 10-12 minutes or until the crust is golden brown and cooked through.Remove the pizza from the oven and top with fresh basil leaves, a drizzle of olive oil, and a sprinkle of salt. Slice and serve immediately, ensuring the best possible flavor and texture.
Notes
When it comes to cooking pizza without a stone, there are still plenty of ways to achieve that perfect crust. One option is to use a metal baking sheet with holes, or a regular baking sheet – both can help you get a crispy crust. If you’re looking to take your pizzas to the next level, consider adding a drizzle of hot honey before serving for a spicy and sweet kick. And if you’re hosting a crowd, don’t be afraid to scale up – making two pizzas is easy, especially since you can make all the dough at once and simply add different toppings to each one. When it comes to flour, while all-purpose will do in a pinch, consider splurging on pizza-specific flour like Caputo ’00’ for a noticeable difference in your crust’s texture and flavor.