Margherita Pizza

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Wanna know how to make really amazing Margherita pizza? I've got you! Thin, bubbly crust, crunchy base, tomato, fresh mozz, & loads of basil!

Prep Time15

Cook Time15

Total Time5

Course: Appetizer, Main Course, Snack

Cuisine: Italian

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Servings: slices

Calories: 279kcal

Ingredients

For the Margherita Pizza

½ batch pizza dough* (homemade recipe follows, or use store-bought)
½ cup tomato sauce** (homemade recipe follows, or use store-bought)
16 ounces fresh mozzarella sliced
1 bunch fresh basil leaves
2 tablespoons extra-virgin olive oil
¼ teaspoon crushed red pepper flakes optional garnish

For the Dough

2 teaspoons granulated sugar
1 ½ cups water warm (not hot)
¼ ounce active dry yeast (1 packet or about 2 teaspoons)
3 ½ cups bread flour approx. (all-purpose can be substituted)
1 tablespoon extra-virgin olive oil
¾ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon Italian seasoning

For the Sauce

3 tablespoons extra-virgin olive oil
1 onion medium, roughly chopped
5 ounces carrots grated
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon kosher salt
½ teaspoon dried oregano
⅛ teaspoon crushed red pepper flakes
6 ounces tomato paste
3 tablespoons balsamic vinegar
28 ounces crushed tomatoes
water as needed
1 tablespoon granulated sugar or to taste
1 sprig fresh basil optional

US Customary - Metric

Instructions

To Make the Margherita Pizza

Preheat the grill on its highest setting (or the oven).
Lightly mist a pizza pan with non-stick spray, and flatten/stretch/press the dough onto it in as thin a layer as possible.
Spread on the sauce, leaving about a 1-inch margin around the edge.
Top with fresh sliced mozzarella and cook until the bottom of the crust is beginning to char (approx. 5 to 8 minutes on the grill or 10 to 15 minutes in the oven).
Broil the top of the pizza on high heat to toast the cheese slightly (approx. 2 to 5 minutes).
Remove from the broiler and allow the pizza to rest for 3 to 5 minutes.
Scatter fresh basil leaves all over the top and drizzle with olive oil.
Sprinkle with crushed red pepper flakes, if desired, then cut into 6 equal slices.

To Make the Dough

Place the sugar and warm water in a large mixing bowl and stir together to combine.
Sprinkle the yeast on top and allow it to dissolve.
When the mixture looks foamy (after approx. 5 to 10 minutes), stir in 2 cups of the flour until incorporated.
Stir in the olive oil, salt, garlic powder, and Italian seasoning.
While continuing to mix, add in more flour until the dough gathers itself into a ball and pulls away from the sides of the bowl cleanly. (You may need slightly more or less flour; use your judgement.)
Knead the dough until it passes the windowpane test*** (approx. 10 minutes).
Lightly mist the bowl with non-stick spray, place the dough back in, and cover the bowl with plastic wrap or a damp towel.
Place the bowl of dough in a warm place and allow it to rise until doubled in bulk (approx. 45 to 90 minutes).
When the dough has grown to twice its original size, punch it down, knead it a few times, and divide it into 2 equal portions.
Place it in lightly oiled containers (covered) and chill in the fridge for up to 48 hours or in the freezer for up to 2 weeks.

To Make the Sauce

Heat the olive oil in a large pot over medium heat until shimmering.
Add the onion, carrots, garlic powder, onion powder, Italian seasoning, salt, oregano, and crushed red pepper to the pot.
Cook, stirring, until the vegetables are soft and tender (approx. 5 minutes).
Clear a space in the middle of the pot and add the tomato paste.
Cook the tomato paste, stirring, until browned (approx. 3 to 5 minutes).
Deglaze the pot with balsamic vinegar, scraping with a wooden spoon to bring the fond up off the bottom of the pot and into the sauce.
Add the crushed tomatoes and fresh basil (if using) to the pot, turn the heat down to low, place a lid slightly ajar on the pot, and allow the sauce to simmer for at least one hour.
Taste, adjust seasonings as needed and puree with a hand blender (if desired).

Video

Notes

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*More info on the dough recipe: https://bakingamoment.com/simply-perfect-pizza-dough/

**More info on the sauce recipe: https://bakingamoment.com/tomato-sauce/

***Pinch off a little piece of dough, flatten it with your fingertips, and stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see the light passing through, just like a windowpane.

Nutrition