Description
Classic Margherita Pizza
Ingredients
For the Dough:
2 1/4 tsp active dry yeast (1 packet)
1 1/2 cups warm water (110°F/45°C)
3 1/2 cups all-purpose flour
1 tsp salt
2 tbsp olive oil
For the Toppings:
1/2 cup pizza sauce
8 oz fresh mozzarella cheese (sliced)
2 tbsp olive oil
Fresh basil leaves
Salt to taste
Instructions
Prepare the Dough:
In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy.
In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Knead the dough for 8-10 minutes until smooth.
Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
Preheat the Oven:
Preheat your oven to 475°F (245°C). Place a pizza stone or baking sheet in the oven to heat up.
Shape the Dough:
Punch down the dough and roll it out into a 12-inch circle. Place it on a sheet of parchment paper for easy transfer.
Add the Toppings:
Spread pizza sauce evenly over the dough, leaving a small border. Arrange the mozzarella slices on top. Drizzle with olive oil and sprinkle with a pinch of salt.
Bake the Pizza:
Transfer the pizza (on the parchment paper) onto the preheated stone or baking sheet. Bake for 8-12 minutes, or until the crust is golden and the cheese is bubbly.
Add Fresh Basil:
Remove the pizza from the oven and immediately top it with fresh basil leaves.
Serve:
Slice and serve your classic margherita pizza warm. Enjoy!
This simple and flavorful pizza is a timeless favorite. Perfect for a quick homemade dinner!
Step-by-Step Guide
For a perfect crust, follow these detailed steps. First, ensure your water is between 105-110°F; too hot will kill the yeast. After mixing, knead the dough on a floured surface until it’s smooth and elastic. The initial rise is complete when a finger pressed into the dough leaves an indent. For a crispier crust, let the shaped dough rest for 10 minutes before adding toppings. Use a pizza peel dusted with cornmeal or semolina to easily slide the pizza onto your preheated stone.
Serving Suggestions
Serve your fresh Margherita pizza as the star of a casual meal. Pair it with a simple arugula salad dressed with lemon juice and olive oil. For a heartier spread, add appetizers like marinated olives, roasted peppers, or a charcuterie board. A light, crisp Italian white wine like Pinot Grigio or a chilled Peroni beer makes an excellent beverage pairing.
How-to Summary
To summarize: Activate yeast in warm water. Mix with flour, salt, and oil to form a dough, then knead. Let the dough rise until doubled. Preheat oven and a pizza stone to 475°F. Shape the dough, add sauce, fresh mozzarella, and a drizzle of oil. Bake for 8-12 minutes until golden. Finish with fresh basil immediately after baking.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. You can mix instant yeast directly with the flour, skipping the initial activation in water.
What if I don’t have a pizza stone? Preheat a heavy, rimless baking sheet upside down in the oven. This creates a similar hot surface to bake on.
How can I prevent a soggy crust? Avoid over-saucing and ensure your fresh mozzarella is patted dry with a paper towel to remove excess moisture.
Can the dough be made ahead? Absolutely. After the first rise, punch it down, place it in an oiled bag, and refrigerate for up to 3 days. Let it come to room temperature before shaping.
Why is my crust not bubbling and charring? Your oven may not be hot enough. For a home oven, 475-500°F is ideal. Ensure your stone preheats for a full hour.
Common Mistakes to Avoid
- Using cold water or killing the yeast with water that’s too hot.
- Overloading the pizza with sauce and wet toppings, which leads to a soggy center.
- Adding fresh basil before baking; it will burn and become bitter.
- Not preheating your baking surface long enough, resulting in a pale, undercooked crust.
- Kneading the dough insufficiently, which prevents proper gluten development and a chewy texture.
Conclusion
Mastering the Classic Margherita Pizza is a rewarding culinary skill. Its simplicity highlights the quality of fresh ingredients and proper technique. By following this enhanced guide, avoiding common pitfalls, and using the provided tips, you can consistently create an authentic, delicious pizza that rivals any pizzeria. The process is as enjoyable as the result, making it a perfect dish to share and savor.