Description
A classic Margherita pizza recipe that combines fresh tomatoes, mozzarella, and basil for a delightful homemade experience.
Ingredients
Scale
- 3 ½ cups 00 flour or unbleached all-purpose flour
- 3 ½ cups bread flour
- ½ ounce (about 1 tablespoon) starter
- 1 tablespoon plus 1 teaspoon fine sea salt, plus more to taste
- ½ teaspoon instant yeast
- 1 ½ cups crushed tomatoes
- 1 clove garlic, minced
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 pound mozzarella, thinly sliced
- 18 fresh basil leaves
Instructions
- Combine the flours with 2 cups lukewarm water in a large bowl. Mix by hand until it transforms into a shaggy dough. Cover and let it rest at room temperature for 1 hour.
- Add the starter to the bowl, stirring to combine. Sprinkle in the salt and yeast. Turn the dough onto a lightly floured work surface and knead until soft and combined, around 15 minutes.
- Transfer the kneaded dough into a clean bowl and cover with plastic wrap. Let it ferment at room temperature for another hour.
- Turn the dough onto a lightly floured work surface. Use a bench scraper to cut it into 6 equal pieces.
- Dust a tray with flour. Take one piece of dough and gently cup it with your hands to form a ball. Repeat with remaining dough.
- Cover the tray with plastic wrap and refrigerate until puffy, at least 8 hours.
- Take the dough out of the refrigerator about an hour and a half before using. Let it rise at room temperature.
- Preheat your oven to its highest setting (at least 500°F) and position the baking stone on the lowest rack.
- Combine the crushed tomatoes, minced garlic, and olive oil in a small bowl. Add salt to taste.
- Roll one ball of dough onto a floured surface, stretching it into a 10-inch disk.
- Transfer the dough onto parchment paper or a pizza peel. Spread ¼ cup of sauce on top and add mozzarella slices.
- Slide the pizza onto the baking stone and bake for 4 to 7 minutes until the crust is blistering and golden.
- Add three basil leaves on top and drizzle olive oil before serving. Repeat for remaining dough.
Notes
Kneading the dough well and using high-quality ingredients is crucial for the best flavor and texture. Preheat the oven adequately to achieve the perfect crust.
- Prep Time: 240 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pizza, Margherita, homemade, Italian, vegetarian