Classic Margherita Pizza

 

Ingredients:

For the Dough:

• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 ½ cups warm water (110°F)
• 3 ½ to 4 cups all-purpose flour (plus extra for kneading)
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil

For the Sauce:

• 1 can (14 oz) San Marzano tomatoes (or any high-quality canned tomatoes)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• A few fresh basil leaves, torn
• A pinch of sugar (optional, if needed for balancing acidity)

For the Toppings:

• 8 oz fresh mozzarella cheese, sliced or torn into small pieces
• A handful of fresh basil leaves
• 2 tablespoons extra virgin olive oil (for drizzling)
• Salt to taste

Instructions:

1. Prepare the Dough:

• Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy.
• Mix the Dough: In a large mixing bowl, combine 3 ½ cups of flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix together until a rough dough forms.
• Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, adding more flour as needed, until it becomes smooth and elastic. The dough should be slightly sticky but pull away from your hands.
• Let the Dough Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 1 ½ hours, or until it has doubled in size.

2. Prepare the Sauce:

• Cook the Tomatoes: Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, but not browned. Add the canned tomatoes and crush them with a spoon or fork to break them into small pieces. Let it simmer for 15-20 minutes.
• Season the Sauce: Add salt, pepper, and torn basil leaves to the sauce. Taste and adjust seasoning if necessary. If the sauce is too acidic, you can add a pinch of sugar. Set aside to cool.

3. Assemble the Pizza:

• Preheat the Oven: Preheat your oven to 500°F (260°C) or as high as it will go. If using a pizza stone, place it in the oven while preheating.
• Shape the Dough: Once the dough has risen, punch it down to release the air. Divide it into two equal portions (this recipe makes two pizzas). Roll out one dough ball on a floured surface into a 10-12 inch circle, keeping the thickness even.
• Add Sauce: Transfer the dough onto a pizza peel or baking sheet (if you don't have a pizza stone). Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust.
• Add Toppings: Distribute the mozzarella cheese evenly over the sauce. Scatter a few basil leaves on top.
  
  
  

4. Bake the Pizza:

• Slide the pizza into the preheated oven and bake for 7-10 minutes, or until the crust is golden and crispy, and the cheese is bubbling and slightly browned in spots.
• Add Finishing Touches: Remove from the oven, drizzle with a bit of extra virgin olive oil, sprinkle with a little salt, and add a few fresh basil leaves for garnish.

5. Serve:

• Slice and serve hot, enjoying the classic flavors of a Margherita pizza.

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Nutrition Chart 

This recipe makes 2 medium pizzas, with about 8 slices total (4 slices per pizza). The nutrition values below are based on 1 slice of pizza:

Nutrient	Amount (Per Slice)	% Daily Value (DV)
Calories	250-270 kcal	13%
Total Fat	10-12 g	15%
Saturated Fat	4-5 g	20-25%
Cholesterol	20-25 mg	8%
Sodium	400-500 mg	17-21%
Total Carbohydrates	30-35 g	10-12%
Dietary Fiber	2 g	8%
Sugars	3-4 g	6-8%
Protein	10-12 g	20-24%
Calcium	100-150 mg	8-12%
Iron	2-3 mg	10-15%
Potassium	150-250 mg	5-7%
Vitamin A	250-350 IU	5-7%
Vitamin C	3-5 mg	5-8%

Note:

• Percent daily values (DV) are based on a 2,000-calorie diet.
• Nutritional values can vary slightly based on specific ingredients used (e.g., different mozzarella brands or dough thickness).