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Margherita Pizza

margherita pizza on a marble board with a wood background

Simplistic look but an explosion of flavor! This Margherita pizza is easy, delicious, and quick.

Scale

Ingredients

Pizza Dough:

3 1/2 cups all-purpose flour

1/2 Tablespoon salt

2 teaspoons active dry yeast

1 Tablespoon olive oil

11/4 cups water

Tomato Sauce:

23 Tablespoons olive oil

2 cups chopped onion 

102 ounce can chopped tomatoes

1 head garlic, minced

1 Tablespoon chopped fresh oregano (1012 stems)

1/2 teaspoon red pepper flakes

11/2 teaspoons salt

1 Tablespoon chopped fresh basil (about 1/2 cup fresh leaves)

6-7 slices fresh mozzarella, cut in half

Fresh basil leaves

Instructions

  1. Preheat oven with baking stone to 500 degrees.*

Pizza Dough:

  1. Combine flour, yeast, and salt in bowl of stand mixer fitted with dough hook.
  2. Add olive oil and water.
  3. Mix with dough hook on medium speed until smooth, about 4-5 minutes.
  4. Place in lidded plastic container that has been sprayed with cooking spray and snap on lid.
  5. Allow to rise until doubled in bulk, about 1 hour.
  6. Turn out onto flour surface and divide dough into portion sizes – makes 2 large pizzas, 3 medium pizzas, or 4 small pizzas.
  7. While pizza dough is proofing, make tomato sauce. (Or, if you’ve already done this, just pull a pack out of the freezer.)

Tomato Sauce:

    1. Sweat onions in olive oil until translucent.
    2. Add tomatoes and garlic.
    3. Stir in oregano, red pepper flakes, and salt.
    4. Bring to a bubble (not a full rolling boil).
    5. Reduce heat to medium to medium low and cook for 30 minutes, stirring occasionally.
    6. Add basil and cook an additional 5 minutes.
    7. Use an immersion blender to puree sauce.

To Make Pizza:

  1. After dough has proofed, divide in half.*
  2. Roll out on a floured piece of parchment paper. (Or press into your pan.)
  3. Top dough with one cup tomato sauce (or to taste).
  4. Place mozzarella slices on top of sauce. 
  5. Bake for 5-8 minutes, until crust is browned and top is bubbly.
  6. Remove from oven. 
  7. Top with fresh basil leaves.
  8. Slice and serve.

Notes

*You can bake this on the back of a sheet pan, in a pizza pan, or in cast iron skillet. I personally keep a stone in my oven and use it to bake all my pizzas.

*The recipes for the Pizza Dough and Tomato Sauce are full recipes. You will have dough and tomato sauce left over.

Nutrition

Keywords: margherita pizza, homemade pizza