Cherry tomatoes – Fresh tomatoes aren’t actually a traditional margherita pizza topping, but I can never resist adding a fresh veggie to a recipe. No cooking required! For the best results, use good-quality canned tomatoes, preferably San Marzanos, to make the sauce. Pizza sauce – My 5-ingredient recipe is quick and easy to make in the food processor. Pizza dough, of course! Pick up fresh dough from your grocery store, or make your own with this pizza dough recipe. Here’s what you’ll need to make this margherita pizza recipe: Using peak-season summer tomatoes, fresh basil, and homemade pizza sauce made with San Marzano tomatoes will make all the difference. A margherita pizza is so simple that the quality of each component counts. The ingredients here are straightforward too, but I recommend using the best ones you can find. No pizza peel or pizza stone, just a baking sheet and a hot oven. You won’t need any fancy equipment to make this recipe. If you’re new to making homemade pizza, don’t let it intimidate you. This margherita pizza recipe is here to prove it! You’ll find this classic pizza on the menu of any Neapolitan pizza joint, but you can also make a really great homemade version. Serve Classic Pizza Margherita with Broccoli Pesto Pasta and Cheese Garlic Bread for a perfect weekend dinner with your friends and family.I like to think of a good margherita pizza as a heartier cousin of Caprese salad, with a crisp, chewy crust supporting the delicious trio of tomatoes, basil, and fresh mozzarella. Garnish with basil leaves, oregano and chilli flakes. Gently brush a layer of olive oil and to the base with pizza sauce and mozzarella cheese.īake them for 10-15 minutes until the crust turns golden brown or the cheese has melted. Sprinkle some semolina on the stone and then place the rolled pizza dough on it. 
Pull out the hot pizza stone and carefully place them on a hot plate. This process will remove any bubbles/air out. Run the fork all around the middle leave 1/2 inch around the edges. The dough would rise in the oven, so roll it as thin as possible.
On the semolina surface, roll out the dough thin, into a large circle approximately 8 inches or the shape of your choice using a rolling pin. Sprinkle some semolina onto the working surface.
While the preheating happens, the next step is to make pizzas. Let them gradually heat and achieve the temperature, approximately 10 minutes. Preheat the oven to 220 C and place the pizza stone into the cold oven.
Once the pizza dough has doubled in size, pull them out of the mixing bowl and punch the dough a couple of times and divide them into 4 small dough portions. Leave in a warm place for about 2 hours until doubled. Add more water if the dough is still dry.Īpply the remaining oil onto your palms and knead fit or 10 minutes by hand on a lightly floured work surface.Ĭover the pizza dough loosely with oiled clingfilm, making sure it is airtight. Mix everything well to make a soft but not sticky dough. To begin making the classic Pizza Margherita, mix flour, semolina, salt, sugar and yeast in a mixing bowl and make a deep well in the centre.Īdd water and 1 tablespoon of olive oil in the flour mixture.
#INGREDIENT MARGARITA PIZZA HOW TO#
How to make Classic Pizza Margherita Recipe - Pizza Topped With Cheese And Tomato Sauce
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