Classic Margherita Pizza
Master the art of the perfect Margherita pizza at home. Learn to shape thin, airy crusts, build a vibrant tomato base, and achieve that signature wood-fired finish.
The Margherita pizza is the gold standard of Italian simplicity, named in honor of Queen Margherita of Savoy. It celebrates the vibrant colors of the Italian flag through its iconic combination of tangy tomato, creamy mozzarella, and fragrant, peppery basil. This recipe focuses on technique, helping you balance a perfectly charred crust with fresh toppings for an authentic pizzeria experience in your own kitchen.
Ingredients
- 1 ball pizza dough
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes
- 1 handful fresh basil leaves
- 2 tbsp Parmesan cheese
- 1 tsp pizza seasoning
- to taste flour for dusting
Instructions
- 1Press the dough
Place the pizza dough ball on a lightly floured surface. Press down firmly in the center to begin shaping the crust, being careful not to flatten the outer edges so you maintain a nice raised border during baking.
Tip: Keep your hands lightly floured to prevent the sticky dough from sticking to your skin. - 2Stretch the pizza crust
Using the palms of your hands, gently press and stretch the dough outward from the center. Work your way around the dough evenly to create a thin base while preserving the thicker outer rim.
Tip: If the dough springs back while stretching, let it rest for 5 minutes to relax the gluten before trying again. - 3Remove excess flour
Lift the stretched pizza crust and gently pass it back and forth between your hands. This motion helps to shake off any excess flour from the bottom, preventing a bitter, burnt taste when baked.
Tip: Handle the dough delicately and use the pads of your fingers so you dont accidentally tear the thin center. - 4Add the tomato sauce
Spoon a generous dollop of homemade tomato sauce onto the center of the stretched pizza dough. Use the back of the spoon to spread the sauce evenly outward in a circular motion, leaving a clean border for the crust.
Tip: Avoid adding too much sauce, as excess liquid can make the middle of the pizza soggy. - 5Add shredded cheese
Grab a handful of shredded cheese and sprinkle it evenly over the layer of tomato sauce. Make sure to distribute it well right up to the edges of the sauce so every bite has a perfectly melted, cheesy pull.
Tip: For a classic Margherita, use low-moisture mozzarella or fresh mozzarella torn into small pieces for better melting. - 6Final additions
After baking, finish the pizza by sprinkling with freshly grated Parmesan and a dusting of pizza seasoning. Serve immediately while hot for the best texture.
Tip: Place the cherry tomatoes cut-side up to prevent their internal juices from making the cheese soggy during baking. - 7Transfer to oven
Carefully slide the metal peel under the assembled pizza and transfer it into the preheated oven. Ensure the pizza is positioned on the baking surface to begin cooking.
Tip: Work quickly to ensure the oven temperature remains stable during the transfer.
