Pizza Margherita
Pizza Margherita is a classic Italian pizza that combines a few fresh, high-quality ingredients: pizza dough, Pizzaioli tomato sauce, fresh basil, mozzarella, and Parmesan cheese. Created in 1889 by Raffaele Esposito to honor Queen Margherita, the red, white, and green toppings symbolize the Italian flag, making it as visually appealing as it is delicious.
Servings: 4
Calories: 320kcal
Ingredients
- 1/2 recipe pizza dough
- 1 tablespoon cornmeal
- 1/2 recipe Pizzaioli tomato sauce, about 1/2 cup
- 4 plum sherry tomatoes
- 3/4 cup mozzarella, coarsely grated
- 5 large basil leaves
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 475°F.
- Place the pizza dough circle on a baking sheet dusted with flour and spoon the tomato sauce onto the dough, spreading it up to the rim. Scatter with the mozzarella and basil and drizzle with 1 tablespoon of the oil. Cut the sherry tomatoes in halves and place them on the top seed side up. With the tip of a knife trim off excess dough around the edges.
- Bake for 20-30 minutes or until golden and puffed, on the oven bottom rack. If using a stone pizza, the pizza will cook much faster, 18-20 minutes. Remove from the oven and brush the rim with the remaining oil before serving.
Notes
Chef Eric Cooking Tip: For best results, cook the pizza on a pizza stone. Place the pizza stone in the cold oven, and then turn it on. Do not place the stone in a pre-heated oven or the stone will break.
Cooking tips for making an excellent Pizza Margherita:
- Fresh Mozzarella: Use high-quality fresh mozzarella for the best melt and flavor. Pat the mozzarella dry before using to prevent excess moisture from making the crust soggy.
- Don’t Overload Toppings: Less is more on a Margherita pizza. Too many toppings will weigh down the crust and make it difficult to achieve that light, airy texture.
- Hot Oven: For optimal results, bake at the highest oven temperature possible. A hotter oven cooks the pizza faster, helping achieve a crisp crust while preserving the moisture in the toppings.
- Olive Oil Finish: Drizzling a touch of olive oil on the pizza after it bakes enhances the flavors of the basil and cheese without making the dough greasy.
- Let Dough Rise Fully: Allow the pizza dough enough time to rise fully. A well-proofed dough will yield a lighter, more airy crust with better texture.
- Basil Timing: For the freshest flavor, add basil leaves to the pizza in the last minute of baking or as soon as it’s out of the oven. This prevents them from wilting too much and preserves their vibrant taste.
- Crust Brushing: Lightly brush the edges of the crust with olive oil or garlic-infused oil before baking to give it a golden-brown color and subtle flavor.
- For the perfect base for Pizza Margherita, check out our recommended pizza dough recipe, which creates a light, airy crust that holds toppings beautifully. You can find the full recipe here: Pizza Dough Recipe.
By following these tips, you’ll create a delicious, classic Margherita pizza that’s perfectly balanced and full of flavor!