Margherita pizza is a thin-crust Naples-style pizza topped with tomato sauce, fresh mozzarella, basil leaves, and Parmigiano-Reggiano. It ’ sulfur easy to make at home plate, and you don ’ t need a fancy oven or even a pizza stone to get pizzeria-quality results. I use a rich homemade pizza boodle, a blaze away hot oven, and a sheet pan to produce a crisp so far chewy pizza crust. The sauce is a rapid, no-cook Neapolitan pizza sauce made from displace San Marzano tomatoes ; it has vibrant tomato season, and you can whip it up in 5 minutes .
Because the recipe is so simple, it ’ sulfur authoritative to use high-quality ingredients and approach them with a luminosity hand. I know it ’ s tempting to load up on toppings, but less is decidedly more here ; besides much sauce and cheese will make the pizza inert. Pair these pizzas with a simple rocket salad and dinner is done !
Reading: Margherita Pizza – Once Upon a Chef
What You’ll Need To Make Margherita Pizza
- Homemade pizza dough is ideal, but store-bought may be substituted (these dough balls weigh about 12 ounces each).
- San Marzano tomatoes are a variety of plum tomatoes that originate from the town of San Marzano sul Sarno, near Naples, Italy. They have a sweeter, less acidic, and more concentrated flavor than typical roma tomatoes. Many supermarkets carry them but don’t worry if you can’t find them; regular crushed tomatoes will work.
- Look for a fresh mozzarella ball that is not packed in water. (Or, if the cheese is packed in water, be sure to dry it well.) Also, it’s important to use authentic Parmigiano Reggiano, which you can identify by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano Reggiano,” not “Parmesan.”
Make the sauce by combining the break down tomatoes, olive oil, garlic, salt, pepper, and boodle in a belittled bowl .
Mix to combine. alternatively, if you prefer a politic sauce, you can blend the ingredients in a food processor or blender. ( notice : This recipe makes enough sauce for four pizza. You can refrigerate extra sauce for up to one week, or freeze for up to three months. )
On a lightly floured open, using your hands, stretch and press one ball of dough into an 11-inch round .
Transfer the boodle to a cornmeal-dusted baking sheet, and lightly stretch it out again so that it maintains its determine .
Spread 1/4 cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch frame around the edges .
Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked .
Remove from the oven, and scatter one-half of the mozzarella cube over the sauce, followed by half of the Parmigiano-Reggiano .
Slide the pan spinal column into the oven and cook until the crust is aureate brown and the cheese is melted and bubble, about 4 minutes more .
Remove the pizza from the oven and transfer to a cutting display panel. Sprinkle with the basil and slice. duplicate with the remaining pizza dough and ingredients. ( If you ’ d like to bake the two pizza at the same time, you can fire up two ovens. Or, if you don ’ deoxythymidine monophosphate mind the crust a little thick, you can form the two dough balls into 8×12-inch rectangles and place them side by side on the baking sheet. )
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With a wrinkle even chewy crust, this homemade Margherita pizza will rival your favorite pizzeria .
- 1 (
) can crushed tomatoes, preferably San Marzano
- 3 medium garlic cloves, minced
- ¾ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon newly grind black pepper
- 2 tablespoons
extra-virgin olive vegetable oil
- Flour, for stretching the dough
- 2 ( 12-oz ) homemade pizza doughs
fresh mozzarella, not packed in body of water, cubed
newly grated Parmigiano-Reggiano
approximately chopped fresh basil, lightly packed
- 1 tablespoon cornmeal, for baking
- Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13×18-inch baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
- Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you’d like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don’t mind the crust a little thicker, you can form the two dough balls into 8×12-inch rectangles and place them side by side on the baking sheet.)
- Note: This recipe makes enough sauce for 4 ( 11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.
- Per serving (4 servings)
- Serving size: 3 slices
- Calories: 734
- Fat: 32 guanine
- Saturated fat: 13 deoxyguanosine monophosphate
- Carbohydrates: 80 guanine
- Sugar: 3 g
- Fiber: 4 gravitational constant
- Protein: 31 guanine
- Sodium: 710 magnesium
- Cholesterol: 57 milligram
Read more: The Top 3 Ways to Reheat Pizza—Ranked
Nutritional Data Disclaimer This web site is written and produced for informational purposes entirely. I am not a certified dietician and the nutritional data on this web site has not been evaluated or approved by a dietician or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The datum is calculated through an on-line nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates lone. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the direction ingredients are processed change the effective nutritional information in any given recipe. furthermore, different on-line calculators provide different results depending on their own nutriment fact sources and algorithm. To obtain the most accurate nutritional data in a given recipe, you should calculate the nutritional data with the actual ingredients used in your recipe, using your preferable nutrition calculator .
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