Homemade Margherita Pizza with Tomato and Basil Recipe
This Homemade Margherita Pizza features a simple yet flavorful blend of fresh mozzarella, ripe tomatoes, and aromatic basil on a perfectly crispy homemade crust. Perfect for a classic Italian-style pizza night, this recipe walks you through making the dough from scratch and baking it to golden perfection.
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 1 12-inch pizza (serves 2-3)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup warm water (110°F)
- 1 tbsp olive oil
Toppings
- 8 oz fresh mozzarella cheese, sliced
- 2 ripe tomatoes, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1 tbsp extra-virgin olive oil
- Salt to taste
Instructions
- Prepare the dough mixture: In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt, mixing well to combine the dry ingredients evenly.
- Add liquids and form dough: Gradually pour in the warm water and olive oil while stirring until a rough dough begins to form.
- Knead the dough: Transfer the dough onto a floured surface and knead vigorously for about 5 minutes until the dough becomes smooth and elastic.
- Let the dough rise: Place the dough into a lightly oiled bowl, cover it with a clean cloth, and let it rest in a warm area for about 1 hour or until it doubles in size.
- Preheat the oven: Set your oven to its highest temperature, around 475°F (245°C), to ensure a crispy crust.
- Roll out the dough: After rising, roll the dough on a floured surface into a 12-inch diameter circle for an even pizza base.
- Assemble the pizza: Transfer the rolled dough onto a lightly floured baking sheet or pizza stone and arrange slices of fresh mozzarella and ripe tomatoes evenly over the surface.
- Season the toppings: Sprinkle a pinch of salt over the layered mozzarella and tomatoes for enhanced flavor.
- Bake the pizza: Place the pizza in the preheated oven and bake for 10-12 minutes until the crust turns golden brown and the cheese is melted and bubbly.
- Finish with oil and basil: Remove the pizza from the oven, drizzle with extra-virgin olive oil, and scatter the torn fresh basil leaves over the top before slicing and serving.
Notes
- Use a pizza stone if available for a crispier crust.
- For extra flavor, you can add a light brush of tomato sauce before layering cheese and tomatoes.
- Make sure the water is warm but not hot to activate the yeast properly without killing it.
- Allow the dough enough time to rise for the best texture.
- Fresh basil should be added after baking to preserve its bright flavor and color.
