The Best Authentic Homemade Margherita Pizza You'll Ever Make

Experience the delight of an Authentic Homemade Margherita Pizza that brings the warmth of Italy to your table.

Print Pin

Course: Dinner

Cuisine: Italian

Keyword: Authentic Homemade Margherita Pizza, dinner recipe, family meal, homemade pizza, Italian recipe, pizza

Prep Time: 20

Cook Time: 8

Rising Time: 2

Total Time: 2 28

Servings: pizzas

Calories: 300kcal

2 cups Unbleached All-Purpose Flour Creates a chewy pizza base; always opt for unbleached for a purer taste.
1 teaspoon Granulated Sugar Activates the yeast and aids in browning the crust beautifully.
1 packet Active Dry Yeast or SAF Instant Yeast Essential for dough rising; SAF provides faster results.
1 teaspoon Kosher Salt Enhances flavor and controls fermentation, crucial for a well-balanced taste.
1 cup Warm Water (105°F to 115°F) Activates the yeast and ensures a tender dough; should feel warm, not hot.
2 tablespoons Extra Virgin Olive Oil Adds richness to the dough, enhancing its flavor.

1 can San Marzano Tomatoes Provides a sweet and robust tomato sauce base, essential for authenticity.
2 cloves Fresh Garlic Cloves Minced for an aromatic punch in the sauce.
1 teaspoon Freshly Ground Black Pepper Adds subtle heat to the sauce mix.

8 ounces Fresh Mozzarella Cheese Delivers creamy, melty goodness, an iconic pizza topping.
1/4 cup Finely Grated Parmigiano-Reggiano Cheese Elevates the flavor profile with a nutty, salty edge.
1/4 cup Fresh Basil Leaves Bestows sweet fragrance and vibrant freshness, quintessential for Margherita.
1 teaspoon Dried Red Pepper Flakes Adds a spice variant, complementing the cheese and tomatoes.

1 tablespoon Semolina & All-Purpose Flour Prevents sticking and ensures easy transfer to the baking surface.

In a large mixing bowl, whisk together the unbleached all-purpose flour, granulated sugar, active dry yeast, and kosher salt. Slowly add the warm water and extra virgin olive oil, mixing until just combined into a shaggy dough.

Transfer the dough onto a floured surface. Knead for about 3 minutes until the texture is smooth and slightly sticky. Form the dough into a ball, place it in a greased bowl, cover it with a kitchen towel, and allow it to rise in a warm place for 2 hours until doubled in size.

Preheat your oven to 550°F (285°C), placing a pizza stone or baking steel inside. This will ensure a crispy crust, so be patient and let it heat for at least an hour.

In a bowl, gently combine the pureed San Marzano tomatoes, minced garlic, a drizzle of olive oil, and freshly ground black pepper. This simple sauce will burst with flavor, so mix it well.

After the dough has risen, divide it into two portions and let them rest for 5-10 minutes. Dust your pizza peel with semolina and flour to prevent sticking, then stretch each portion of dough into a 10-inch circle.

Carefully drizzle olive oil over the stretched dough. Spread your tomato sauce evenly, followed by slices of fresh mozzarella and a sprinkling of Parmigiano-Reggiano cheese. Finish with an array of fresh basil leaves. Bake for 7-8 minutes until the crust is golden brown and bubbling with deliciousness.

For the best results, serve with a drizzle of olive oil or a sprinkle of fresh basil after reheating.