Description
This homemade Margherita pizza recipe features a crisp, golden crust topped with a fresh tomato and garlic sauce, melted mozzarella and Parmesan cheeses, and fragrant basil. Baked on a preheated stone at high temperature, this classic Italian pizza is perfect for a quick yet delicious meal that serves two.
Ingredients
For the Sauce
- 1 (14.5 ounce) can crushed tomatoes
- 3-4 cloves garlic, minced or pressed
- 2 teaspoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 8-10 cracks fresh ground black pepper
For the Pizza
- Dough for 2 large pizzas
- Cornmeal, for sprinkling the parchment
- 1-2 tablespoons extra virgin olive oil, for brushing the crust
- 16 ounces low-moisture mozzarella cheese, cut into 1/2” cubes
- 2-3 tablespoons fresh grated Parmesan
- Large handful fresh basil, roughly torn or sliced
Instructions
- Preheat Oven and Stone: Preheat your oven to 500°F (250°C) and place a pizza stone or baking sheet inside to heat for at least 30 minutes. Allow the pizza dough to come to room temperature while the oven heats.
- Prepare the Sauce and Toppings: In a medium bowl, combine the crushed tomatoes, minced garlic, olive oil, kosher salt, and freshly ground black pepper. Stir well and set aside. Also prepare the mozzarella cubes, grated Parmesan, and basil leaves.
- Shape the Dough: Lay out a large square of parchment paper and dust it lightly with cornmeal to prevent sticking. Shape the pizza dough into a 12-14 inch circle using lightly floured hands or a rolling pin, then place it on the cornmeal-dusted parchment. Lightly brush the outer edge of the crust with olive oil for a golden finish.
- Assemble the Pizza: Spread a thin, even layer of the tomato sauce over the dough, leaving a border around the edges. Evenly distribute the cubed mozzarella over the sauce, followed by the grated Parmesan and about half of the torn basil leaves for fresh herbal notes.
- Bake the Pizza: Using a pizza peel or a large cutting board, carefully transfer the parchment paper with the pizza onto the preheated stone or baking sheet in the oven. Bake for 8-10 minutes until the cheese has melted and the crust is lightly browned and crisp.
- Finish and Serve: Remove the pizza from the oven, sprinkle the remaining fresh basil over the top, and allow it to cool slightly before slicing and serving. Enjoy your homemade Margherita pizza hot!
Notes
- Allowing the dough to reach room temperature before shaping makes it easier to work with and helps achieve a lighter crust texture.
- Preheating the pizza stone or baking sheet is crucial for a crispy bottom crust.
- Use cornmeal on the parchment to prevent sticking and assist with sliding the pizza onto the stone.
- Brush the crust with olive oil for a flavorful, golden edge.
- Fresh basil added after baking retains its bright flavor and vibrant color.
- For best results, use low-moisture mozzarella to avoid excess moisture on the pizza.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
