Pizza Margherita, a typical Neapolitan pizza, is without a doubt one of the most classic pizza varieties ( if not THE most classic). The toppings are simple: tomatoes, fresh mozzarella cheese, basil leaves…but the flavor is complex. I also love its vivid tri-colour representing colors of the national flag of Italy.
I’ve been searching for the best way to make beautiful Pizza Margherita at home without pizza stone or pizza oven, and I think I’ve managed to do so. Although it won’t be the same as real Neapolitan Margherita, it is my best version of homemade Margherita!
For the crust (Makes two 10-11 inch pizzas):
- 200 g AP flour
- 135 g lukewarm water
- 1/2 – 1 tsb dry yeast
- pinch of salt
Dissolve dry yeast in lukewarm water. Pour yeast liquid into dry ingredients, roughly mix with a spatula.
Transfer dough to a floured working surface, knead for 5-10 min until a smooth elastic dough form.
Split dough by half, gently shape each half into a ball. Brush oil on top of both pieces and cover with a plastic wrap, let rise until doubled in size. If you are not using the dough immediately, place it in a greased container and put in fridge.
Toppings and assembly:
- pizza sauce (see note)
- fresh mozzarella cheese
- fresh basil leaves
- grated Parmesan
- salt, pepper
- olive oil
To make simple tomato sauce, mix 100g Italian canned tomatoes and several cloves of garlic in a blender/mixer (you won’t use if up once, can store remaining sauce in a jar for later use)
Place one pizza dough onto a floured surface, press it into a round shape, gently stretch dough into a thin crust (around 10 inch). Transfer to a baking sheet lined with parchment paper.
Brush dough with olive oil, pizza sauce, sprinkle grated Parmesan, bake at 220 C for around 5 min
Take out crust after baking for 5 min, sprinkle salt and pepper to taste, place mozzarella slices and basil leaves on top, drizzle olive oil, sprinkle additional Parmesan if desire.
Bake for another 5 min or so, until cheese melts.
Garnish with more fresh basil leaves, enjoy immediately!
I am not a big fan of burnt crust, but you can adjust baking time according to preference.
Stretchy mozzarella cheese, refreshing light tomatoes… simple, but satisfying. Without a pizza stone or pizza oven, you can still make beautiful pizza Margherita at home!