Margherita Pizza Recipe

5 from 1 vote

Make pizzeria-quality Margherita pizza at home with a simple dough, fresh ingredients, and a clever pizza oven hack for a crispy crust.

Prep Time10

Cook Time10

Resting Time5

Total Time5 20

Course: Main Dish

Cuisine: Italian

Keyword: Margherita Pizza

Servings: (14-inch) pizza

In the bowl of a stand mixer, combine 1/2 teaspoon instant dry yeast, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1/2 cup warm water, 2 tablespoons olive oil, and 1¼ cups of flour.
Knead on low speed until the dough starts to form, then increase the speed and continue kneading until a soft dough ball forms and the sides of the bowl are clean. Add additional flour, a tablespoon at a time, if needed, until the dough reaches the right texture.
Dust the dough lightly with flour and transfer it to a baking sheet or tray. Cover with a kitchen towel and let it rest for 4 to 5 hours, or until the dough doubles in size.

In a small bowl, stir together 1/2 cup crushed tomatoes, 1 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

Preheat the oven to 550°F (or the highest your oven will go). If using a pizza stone, place it in the oven while preheating.
Once the dough has rested, roll it out into a large circle, about 14 inches in diameter. If using a pizza stone, place the dough on a pizza peel dusted with cornmeal; if using a pizza pan, transfer the dough directly to the pan.
Drizzle the dough with 1 teaspoon olive oil. Spread the tomato sauce evenly over the dough, leaving about a ½-inch border around the edges. Evenly distribute the drained mozzarella pearls on top.
If using a pizza stone, carefully transfer the pizza from the peel to the preheated stone. If using a pizza pan, place the pan in the oven. Bake for 7 to 8 minutes, or until the cheese is bubbly and starting to brown, and the crust is golden.
Remove the pizza from the oven and tear the basil leaves into pieces. Scatter the fresh basil over the hot pizza before serving.