Classic Homemade Margherita Pizza with Fresh Basil and Mozzarella
Get ready to turn your kitchen into a pizzeria! This classic Margherita pizza recipe is all about simplicity and flavor—thin crust, zesty tomato sauce, creamy mozzarella, and fragrant fresh basil. Let’s roll up those sleeves and create a slice of perfection together!
5.0 out of 5 (2 ratings)
Prep Time
20 minutes
Cook Time
15 minutes
Servings
4 servings
Cuisine
Italian
Ingredients
- •2 1/2 cups all-purpose flour
- •1 teaspoon salt
- •1 teaspoon sugar
- •2 teaspoons active dry yeast
- •3/4 cup warm water (110°F)
- •1 tablespoon olive oil
- •1/2 cup tomato sauce
- •8 ounces fresh mozzarella, sliced
- •1/4 cup grated Parmesan cheese (optional)
- •Fresh basil leaves, as desired
- •2 tablespoons olive oil (for brushing)
Instructions
- 1
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.
- 2
In a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil. Mix until the dough comes together.
- 3
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.
- 5
Preheat the oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat.
- 6
Punch down the dough and roll it out into a 12-inch circle on a floured surface.
- 7
Transfer the dough to a piece of parchment paper. Spread tomato sauce evenly over the surface.
- 8
Arrange mozzarella slices over the sauce and sprinkle with grated Parmesan if using.
- 9
Brush the edges of the crust with olive oil for a golden finish.
- 10
Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden and the cheese is bubbly.
- 11
Remove from the oven and immediately top with fresh basil leaves. Let cool slightly before slicing and serving.
Nutrition Information
Calories
320 calories per slice
Protein
12g
Carbs
38g
Fat
12g
Frequently Asked Questions
Q: Can I use a different type of flour instead of all-purpose flour?
A: Yes, you can substitute all-purpose flour with bread flour for a chewier crust or whole wheat flour for a nuttier flavor. Keep in mind that whole wheat flour may make the crust denser, so you might need to add a little extra water to the dough to achieve the right consistency.
Q: What should I do if my yeast doesn't foam when mixed with water and sugar?
A: If your yeast doesn't foam after 5-10 minutes, it may be inactive. Ensure that the water temperature is between 105°F and 110°F; water that's too hot can kill the yeast, while water that's too cold won't activate it. If the yeast still doesn’t foam, try using a fresh packet of yeast and repeat the process.
Q: Can I make the dough ahead of time and store it?
A: Yes, you can make the dough in advance. After kneading, place the dough in an oiled bowl, cover it tightly with plastic wrap, and store it in the refrigerator for up to 24 hours. When you're ready to use it, let the dough come to room temperature for about 30 minutes before rolling it out.
Q: How can I make this recipe without a pizza stone?
A: If you don't have a pizza stone, you can use an inverted baking sheet instead. Preheat the baking sheet in the oven just like you would a pizza stone, and carefully transfer the pizza on parchment paper onto the hot sheet for baking.
Q: What are some variations I can try with this recipe?
A: You can customize this recipe by adding toppings like thinly sliced tomatoes, olives, or roasted vegetables before baking. For a spicy twist, sprinkle some red pepper flakes over the pizza after baking. You can also experiment with different cheeses, such as fontina or goat cheese, to change the flavor profile.
Q: How do I store leftover pizza, and how can I reheat it?
A: Store leftover pizza in an airtight container or wrap individual slices in aluminum foil and refrigerate for up to 3 days. To reheat, place the slices on a baking sheet and warm them in a 375°F oven for 8-10 minutes, or heat them in a skillet over medium heat to keep the crust crispy.
Q: Why is my crust soggy in the center after baking?
A: A soggy crust can happen if the pizza has too much moisture. Make sure to pat the mozzarella dry with a paper towel before placing it on the pizza, and avoid overloading with sauce or toppings. Additionally, preheating your pizza stone or baking sheet ensures a crispier base.
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