Imagine the incredible aroma of freshly baked pizza dough, tangy San Marzano tomatoes, and melting mozzarella filling your kitchen. This isn’t just any pizza; it’s the classic, elegant Simple & Sublime Homemade Margherita Pizza, a true taste of Naples right in your home! What makes this iconic pizza so special is its beautiful simplicity – showcasing the pure, vibrant flavors of quality ingredients: a crisp yet chewy crust, sweet and bright tomato sauce, creamy fresh mozzarella, and the unmistakable fragrance of fresh basil. Perfect for a fun family pizza night, a sophisticated yet easy dinner for guests, or simply when you crave a truly satisfying, authentic pizza experience, this recipe will guide you to creating a masterpiece that’s far superior to any takeaway.
Time & Serving:
Prep Time: 20 minutes
Cook Time: 8-15 minutes
Total Time: 30-35 minutes
Servings: 1 large pizza
Ingredients:
For the Pizza Dough:
▢ 1 pound pizza dough
▢ All-purpose flou
For the Simple San Marzano Tomato Sauce:
▢ 1 (14.5 oz) can San Marzano whole peeled tomatoes
▢ 1 tablespoon extra virgin olive oil
▢ 1 small clove garlic, minced
▢ Pinch of salt
▢ A few fresh basil leaves, torn
For the Toppings:
▢ 4-6 ounces fresh mozzarella cheese, sliced
▢ Fresh basil leaves
▢ Extra virgin olive oil
▢ Pinch of flaky sea salt
▢ Grated Parmesan
Instructions:
- Prepare Oven and Pizza Stone/Steel (Highly Recommended): Place a pizza stone or baking steel (if you have one) on an oven rack in the upper-middle position. Preheat your oven to its highest setting, typically 500-550°F (260-290°C), for at least 30-60 minutes. If not using a stone/steel, preheat a heavy-duty baking sheet.
- Make the Simple Tomato Sauce: While the oven preheats, pour the San Marzano tomatoes into a bowl. Crush them with your hands or a fork to your desired consistency (some like it smoother, others chunkier). Stir in the olive oil, minced garlic (if using), salt, and a few torn basil leaves. Taste and adjust seasoning if needed. That’s it – no cooking required for this fresh-tasting sauce!
- Prepare the Dough: Lightly flour your work surface and your hands. Gently stretch or roll your pizza dough to about a 12-14 inch circle. If using a pizza peel, lightly dust it with flour or semolina to prevent sticking. Carefully transfer the dough to the peel (or to a piece of parchment paper if transferring to a baking sheet).
- Assemble Your Margherita: Spoon a thin, even layer of the tomato sauce over the dough, leaving about a 1/2-inch border for the crust. Don’t oversauce! Distribute the fresh mozzarella pieces evenly over the sauce.
- Bake the Pizza: Carefully slide the pizza from the peel onto the hot pizza stone/steel. If using a baking sheet (with or without parchment), place it in the oven. Bake for 8-15 minutes, or until the crust is golden brown and puffed, and the cheese is melted, bubbly, and perhaps slightly charred in spots. The exact time will vary greatly depending on your oven and cooking surface.
- Finish and Serve: Using the peel or tongs, carefully remove the pizza from the oven. Let it rest for a minute or two. Generously scatter fresh basil leaves over the hot pizza. Drizzle with a little high-quality extra virgin olive oil and a pinch of flaky sea salt (if using). A light grating of Parmesan or Pecorino Romano cheese is also a wonderful addition. Slice and serve immediately, savoring those classic Italian flavors!
Recipe Notes:
- Dough is King: For the best results, use good quality pizza dough. Store-bought is convenient, but a homemade dough (even a no-knead version prepared a day ahead) can elevate your pizza significantly. If using homemade dough, allow it to come to room temperature for about 30-60 minutes before stretching, as it will be much easier to work with.
- San Marzano Tomatoes Matter: These tomatoes, grown in the volcanic soil near Mount Vesuvius, have a sweeter, less acidic flavor that is perfect for Margherita pizza. Look for D.O.P. (Denominazione d’Origine Protetta) certification for authenticity.
- Fresh Mozzarella Handling: Fresh mozzarella has a high moisture content. If yours seems very wet, gently pat the slices or torn pieces with a paper towel before adding them to the pizza to prevent a soggy result. Don’t overcrowd the pizza with cheese; less is often more for a true Margherita.
- High Heat is Your Friend: A very hot oven and a preheated pizza stone or steel are key to achieving that coveted crispy-chewy crust with beautiful blistering. If you don’t have a stone/steel, an overturned heavy-duty baking sheet, preheated thoroughly, can also work well.
- Basil Timing: Adding fresh basil after baking preserves its vibrant green color and fresh, aromatic flavor. If you add it before, it can wilt and turn dark.
- Don’t Overload Toppings: The beauty of a Margherita pizza lies in its simplicity. Resist the urge to add too much sauce or too many toppings, as this can weigh down the dough and lead to a soggy center.
- Get Creative (Subtly): While classic is best, a tiny pinch of red pepper flakes added with the sauce can give a gentle kick if you like a bit of spice. Some also enjoy a very light dusting of dried oregano on the sauce for their Margherita pizza.
There you have it – your guide to creating an absolutely stunning Simple & Sublime Homemade Margherita Pizza! This recipe is all about celebrating fresh, high-quality ingredients. We hope you enjoy the process of making this Italian classic and, more importantly, savor every delicious, cheesy, basil-infused bite!
