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Pizza Margherita

Serves 6
Time 2 hr 10 min
This classic Neapolitan Pizza was named in honor of Queen Margherita di Savoia. Although this recipe uses homemade dough and tomato sauce, feel free to substitute store bought versions and simply use the recipe as a guide to making pizza at home.
Special Diets:
Ingredients
  • For the Pizza Dough
  • sugar, pinch of
  • 3 teaspoons active dry yeast
  • 3 1/4 cups bread flour
  • fine sea salt, pinch of
  • 3 tablespoons extra-virgin olive oil, plus extra for coating
  • Cornmeal, as needed
  • For the Pizza
  • 1 (28.0-ounce) can whole San Marzano tomatoes, drained
  • 2 tablespoons extra-virgin olive oil
  • dried oregano, pinch of
  • 1/8 teaspoon fine sea salt
  • 1 pound fresh mozzarella, thinly sliced
  • 8 fresh basil leaves
  • 1/8 teaspoon ground black pepper
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Method

For the dough, put 3 tablespoons lukewarm (around 100°F) water, sugar and yeast in a small bowl, mix well and set aside for 10 minutes.

Meanwhile sift flour and salt together in a large bowl.

Place 2 1/4 cups of the flour mixture into a mixing bowl and set remaining flour mixture aside.

Mix 1 cup lukewarm water with 3 tablespoons of the oil and set aside.

Pour yeast mixture into bowl with 2 1/4 cups of the flour mixture and add 2/3 of the water-oil mixture.

Mix well with your hands, adding more of the remaining water-oil and flour mixtures as needed to achieve a soft doughy consistency.

Knead for about 10 minutes, adding more of the flour mixture if needed, just until it is no longer sticking to your fingers.

Place in a bowl coated with oil and lightly rub oil over the top of the dough immediately.

Cover bowl with a moist towel and set aside in a warm spot to let rise for about 1 1/2 hours.

Once risen, give one punch to the dough ball, remove from bowl and divide into 2 balls.

Knead briefly, sprinkling some cornmeal as needed to the working surface to avoid sticking.

Use a rolling pin to flatten each dough ball as much as possible and to roll each out into a 12-inch circle, sprinkling from time to time with cornmeal. Set aside.

Meanwhile, for the pizza, put tomatoes into a blender and puree.

Strain sauce into a bowl.

Heat oil in a small saucepan over medium heat and carefully add tomato sauce and oregano.

Let simmer for about 5 minutes.

Taste, season with salt and pepper, then set aside to let cool.

Preheat the oven to 500°F, with a pizza stone placed in the middle rack.

Wait until the pizza stone is thoroughly heated, about 15 minutes.

Sprinkle a wooden pizza board lightly with cornmeal and place one 12-inch circle of dough on top.

Spread about 1/3 cup of tomato sauce over the center and around the dough.

Arrange half of the cheese on top and place 4 basil leaves around the center of the pizza.

Bake about 15 minutes, or until cheese is slightly golden and sides are crusty and lightly browned.

Repeat process with second pizza dough.

Slice and serve pizzas

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • For the Pizza Dough
  • sugar, pinch of
  • 3 teaspoons active dry yeast
  • 3 1/4 cups bread flour
  • fine sea salt, pinch of
  • 3 tablespoons extra-virgin olive oil, plus extra for coating
  • Cornmeal, as needed
  • For the Pizza
  • 1 (28.0-ounce) can whole San Marzano tomatoes, drained
  • 2 tablespoons extra-virgin olive oil
  • dried oregano, pinch of
  • 1/8 teaspoon fine sea salt
  • 1 pound fresh mozzarella, thinly sliced
  • 8 fresh basil leaves
  • 1/8 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.