Pizza Margherita

Course Appetizer, Main Course

Cuisine American, Italian Inspired

Keyword best-pizza-margherita, pizza-margherita-recipe

Prep Time 20

Cook Time 20

Rising Time 1

Total Time 1 40

Servings servings

Calories 160kcal

Ingredients

Pizza Crust:
3 cups bread flour
1 (0.25 oz) packet rapid rise yeast
1 1/2 tsp salt
1 1/2 tsp granulated sugar
1 cup lukewarm water (110 -115 °F)
3 Tbsp olive oil divided use (plus additional for drizzling on top)
Sauce:
1 cup crushed tomatoes i.e. San Marzano
1 tsp dried Italian seasoning or oregano
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium cloves garlic minced
Toppings:
1 8 oz ball or log of fresh mozzarella cheese (not water packed) cut into even rounds
fresh basil leaves rolled and sliced into ribbons
4 Tbsp grated Parmesan cheese divided use

Instructions

To Make the Dough: In the bowl of a stand mixer fitted with a dough hook, mix together bread flour, dry yeast, salt and sugar.
While the mixer is running on medium speed drizzle in 1 cup of warm water mixed with 2 tablespoons olive oil. If needed add additional water 1 tablespoon at a time until the dough is fully moistened. Knead until the dough comes together and pulls away from the sides of the bowl.
Turn onto a non stick surface and by hand knead 8-10 times or until the dough is smooth and elastic.
Return to the bowl and drizzle with reserved 1 tablespoon olive oil. Turn to coat all sides. Cover and allow to rise for 1 hour or until doubled.
To Make the Sauce: In a small bowl, mix together crushed tomatoes, oregano, salt, red pepper flakes and garlic.
To Assemble: Punch down dough and divide the dough in half forming into a ball. Let rest for 5-10 minutes. Stretch and pat each of the dough rounds into roughly a 10 inch circle creating a slightly thicker rim around the outside of the dough.
Heat a large 10-12 inch cast-iron pan over medium heat on the stovetop just until the pan begins to smoke, about 5 minutes. Brush with olive oil, then carefully transfer one pizza round onto the hot pan. Leave to cook for around 4 minutes (the dough should begin bubbling up) just until lightly tan in color.
Flip and continue to cook on the other side for 2 minutes longer, just until the crust is dry to the touch. Remove from pan and let rest repeating the process with the second round of dough.
Preheat oven to boil. Place crusts on one large sheet pan or bake on separate pans. Spread ½ cup sauce on pizza crust. Sprinkle 1 tablespoon Parmesan cheese over the sauce. Arrange mozzarella cheese rounds on top. Repeat the process with the second crust.
Broil in the oven for 7-8 minutes or just until the cheese is lightly golden and bubbly and crust is golden.
Remove from oven, drizzle lightly with olive oil and garnish each with reserved 1 Tbsp grated Parmesan cheese and fresh basil. Slice and enjoy! (This recipe makes two 10-12 inch pizzas)

Notes

Pizza Stone:

How to bake Pizza Margherita on a pizza stone: If you have a pizza stone, you can most certainly use it. When using it, you'll need to place it into the oven and let it preheat for at least an hour at 475°F, or whatever is the safest highest temperature for the stone you're using. Reference the manufacturers recommendation.
Next, transfer the crust to the stone using a pizza peel coated with cornmeal and parbake for around 8 minutes before removing from the oven and topping with pizza sauce and mozzarella cheese.
Finish the pizza baking for another 8-12 minutes or until the cheese is golden and bubbling mnd the crust is golden.

Nutrition