4 Easy Steps to Homemade Pizza Margherita

1. Make the Base

Combine Ingredients:

• In a large mixing bowl, measure out 300g of strong bread flour. This type of flour has a higher protein content, which helps create a chewy, elastic crust.
• Add 1 teaspoon of instant yeast and 1 teaspoon of salt. Make sure the salt is mixed into the flour, as direct contact with yeast can inhibit its activation.

Create the Dough:

• Use your hand or a wooden spoon to create a well (a small hole) in the center of the flour mixture.
• Pour in 200ml of warm water (about 38-43°C or 100-110°F) and 1 tablespoon of olive oil. The warm water activates the yeast, helping the dough rise.
• Begin to stir the mixture with a wooden spoon until it starts to come together into a soft, fairly wet dough.

Knead:

• Turn the dough out onto a lightly floured surface. Dust your hands and the surface with a bit of flour to prevent sticking.
• Knead the dough for about 5 minutes. Use the heel of your hand to push the dough away from you, then fold it back over itself and rotate it. This process develops the gluten, giving the dough its structure.
• Once smooth and elastic, shape it into a ball.

Rest:

• Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean tea towel or plastic wrap to prevent it from drying out.
• Let it rest for about 30 minutes at room temperature. If you prefer a fluffier crust, you can allow it to rise for up to 1-2 hours.

2. Make the Sauce

Mix Ingredients:

• In a medium bowl, combine 100ml of passata (a smooth tomato puree) with a handful of fresh basil leaves (or 1 teaspoon of dried basil) and 1 crushed garlic clove.
• Stir to combine thoroughly. This will create a fresh, aromatic sauce that complements the pizza.

Season:

• Add salt and pepper to taste. If desired, a pinch of sugar can be added to balance the acidity of the tomatoes. Allow the sauce to sit at room temperature while you shape the dough, letting the flavors meld.

3. Roll Out the Dough

Prepare Dough:

• If you’ve let the dough rise, gently punch it down to release any air bubbles and give it a quick knead to reshape.
• Divide the dough into two equal balls if making two pizzas, or keep it whole for a larger pizza.

Roll Out:

• On a generously floured surface, take one ball of dough and flatten it slightly with your hands.
• Using a rolling pin, roll the dough into a round shape about 25cm (10 inches) across. Aim for a thickness of about 2-3 mm; the dough will rise slightly in the oven.
• Frequently lift the dough and dust the surface with flour to prevent sticking. If necessary, rotate the dough as you roll to maintain a circular shape.

Transfer:

• Carefully lift the rolled dough onto a floured baking sheet or a pizza peel if you have one. If using a baking sheet, ensure it’s well floured to prevent sticking.

4. Top and Bake

Preheat Oven:

• Preheat your oven to 240°C (475°F) or fan 220°C (430°F). If you have a pizza stone, place it in the oven to heat as well. This will help achieve a crispy crust.

Add Sauce and Toppings:

• Using the back of a spoon, spread a generous layer of sauce over the pizza base, leaving a small border around the edges for the crust.
• Evenly distribute 125g of sliced mozzarella over the sauce. Try to use fresh mozzarella for the best flavor and texture.
• Add a handful of halved cherry tomatoes and sprinkle with a handful of grated or shaved Parmesan. Drizzle a little olive oil over the top for added flavor.
• Season with a pinch of salt and freshly ground black pepper.

Bake:

• If using a pizza stone, carefully slide the topped pizza onto the preheated stone. If using a baking sheet, place it directly in the oven.
• Bake for 8-10 minutes or until the crust is golden brown and crispy, and the cheese is bubbling and slightly browned.
• If you have more than one pizza, you can bake them one at a time, or use two baking sheets in the oven simultaneously, rotating them halfway through cooking.

Serve:

• Remove the pizza from the oven and let it cool for a minute before slicing. Drizzle with a bit more olive oil and scatter fresh basil leaves on top if desired.
• Serve immediately and enjoy!

Tips

Troubleshooting:

• If the dough is too wet: Gradually add a bit more flour while kneading until it reaches the right consistency.
• If the dough is too stretchy: Let it rest for 10 minutes to relax the gluten before rolling out.
• If the base isn’t cooked: Baking on a preheated surface helps, but ensure it’s not too thick or overloaded with toppings. If the toppings cook too quickly, cover with foil and continue baking.

Additional Suggestions

Topping Ideas:

• Get creative with toppings! Consider combinations like olives, ham, chargrilled artichokes, spicy sausage, spinach, gorgonzola, or a variety of fresh vegetables. You can even make half-and-half pizzas to satisfy different cravings.

Calzone Variation:

• For a calzone, place sauce and toppings on one half of the rolled-out dough, brush the edges with a little water, then fold the other half over and pinch to seal. Bake until golden.

Garlic & Rosemary Bread:

• For a delicious side, leave the dough a bit thicker, brush it with olive oil, stud with fresh rosemary sprigs, and bake for about 15 minutes or until golden. Brush with garlic butter for extra flavor.

Enjoy your delicious Homemade Pizza Margherita!