Pizza Margherita
Confession: When I was younger, I didn’t really like pizza. I’m not exactly sure when it was that I started enjoying pizza and all its cheesy goodness, but I’m pretty sure it started with some really great pizza margherita.
Pizza Margherita
It’s my favorite pizza to order because while it’s simple, when it’s made at a nice restaurant, it often incorporates the freshest and best ingredients; all of the flavors are able to shine.
Pizza margherita is also incredibly easy to make at home. You can choose to use a store-bought pizza sauce, but like I said, this pizza margherita is most gratifying when you really use the best ingredients. And what gets better than homemade marinara?
I roast the marinara sauce (made from San Marzano tomatoes[easyazon_link identifier=”B000SEJ8F6″ locale=”US” tag=”monpetitfour-20″]San Marzano, Whole Peeled Tomatoes, 28 oz[/easyazon_link] – very important!) to develop deeper flavor, which works like magic.
I also make sure to use fresh mozzarella rather than the pre-shredded kind, which is also really vital to getting optimal flavor.
When I tell people who don’t bake a lot that I make my own pizza dough, they often look at me like I’m crazy. If you’ve made your own pizza dough, then you believe me when I say pizza dough is honestly not a difficult thing to make.
I have one friend who always buys her dough from Trader Joe’s, which is totally fine in my book because it still tastes good, but I’m that person who feels like it requires more effort to get in my car and drive to the store to pick up pre-made dough than throw some ingredients together in my mixer.
Also, because the marinara sauce roasts in the oven for an hour, you already have the down time you need for the pizza dough to rest and rise.
Assembling the pizza margherita is as easy as baking goes. Simply smear the marinara over the rolled out pizza dough, top with some rounds of sliced mozzarella, and then once the pizza margherita is out of the oven, garnish with a handful of basil leaves.
I prefer my pizza dough crispy, so I just assemble the pizza as described and bake it on a hot pizza stone (like [easyazon_link identifier=”B0000E19MW” locale=”US” tag=”monpetitfour-20″]this one[/easyazon_link]) for approximately 20 to 22 minutes. If you like a fluffier pizza crust, you can bake the pizza for less time or without a pizza stone.
The resulting pizza margherita is positively enticing.
The crust has just the slightest bit of honey in the dough to really bring out the taste of the salt and olive oil without sweetening the dough.
The marinara is more than just puréed tomatoes; it’s vivid sweetness and engaging acidity is a result of Italy’s finest tomatoes having been infused with garlic, onion, oregano, and red pepper.
The fresh cheese on top bubbles and melts into big pools, giving each slice a blissful bite of creaminess.
The basil adds just the right amount of vibrancy to round out the entire dish, making this pizza sensational.
The aroma alone will have you envisioning the colorful coast of Naples, Italy. In fact, it’s so titillating, you’ll probably burst out into song…maybe a little Tarantella Napoletana?
Pizza Margherita
Homemade pizza made up of a thin, crispy crust with homemade marinara sauce and fresh mozzarella.
Ingredients
for the dough
- 1 1/4 cup of all-purpose flour, plus more for dusting hands and work surface
- 1 tsp salt
- 1 1/2 tbsp olive oil
- 1/2 tbsp honey
- 2 1/4 tsp active dry yeast
- 1/2 cup + 2 tbsp warm water, 105°F to 110°F
- cornmeal to sprinkle on your pan
for the marinara
- 1 tbsp good olive oil
- 1/2 small yellow onion, chopped
- 1 large clove of garlic, minced
- 1/4 tsp red pepper flakes
- 1 tsp dried oregano
- 1/4 cup vodka
- 14 oz San Marzano puréed tomatoes
- kosher salt and ground pepper for seasoning
- 8 oz. ball of fresh mozzarella, sliced 1/4" thick
- grated Parmesan cheese for garnishing
- basil for garnishing
Instructions
- Begin by creating your pizza dough. To your mixer's bowl, add the olive oil, honey, and yeast. Pour in the water and then use your hand to gently stir the mixture together. Add in the flour and the salt to the wet ingredients, then knead on low speed using the paddle attachment on your mixer until everything's combined.
- Turn out the dough onto a well-floured work surface and give the dough several kneads to create a smooth ball. Place the dough in a large, greased bowl, rolling it around in the bowl so that its surface is covered in some of the oil. Cover the bowl with a light kitchen towel (or plastic wrap) and place in a warm, draft-free area for 1 hour.
- Preheat the oven to 375°F. Meanwhile, prepare the marinara. Heat the olive oil in a large oven-proof pan (one that has a lid) or a dutch oven. Add the chopped onion and minced garlic to the pan; sauté over medium heat until onions are translucent (about 5 minutes). Add in the red pepper flakes and dried oregano and cook for another minute. Pour in the vodka and simmer for about 6 to 7 minutes, or until it’s been reduced by half.
- Add the tomato purée, along with 1 teaspoons of salt and 1/4 a teaspoon of ground pepper; stir to combine. Cover the pan with a tight-fitting lid and roast in the oven for 1 hour. Once it’s done, do a taste test for salt; add more salt if needed.
- Raise the oven temperature to 450°F for your pizza. Grease a baking sheet with olive oil and sprinkle with cornmeal. Alternatively, use a pizza stone. Turn out the risen dough onto a lightly floured work surface to shape into a round circle, as thick or thin as you desire. Transfer this round of dough to your hot pizza stone or baking sheet. Spread your prepared marinara sauce over the entire pizza, leaving just a small border around the edges bare. Top with about 6 to 7 thin slices of mozzarella.
- Bake the pizza for 10 minutes on the lowest rack in your oven and then 7 to 10 minutes on the highest rack, or until all the cheese has melted and become bubbly, and the crust is golden brown. Garnish with fresh basil and grated parmesan.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 297
So glad that you came around on pizza! So funny how you would pick off the cheese! This Margherita pizza sounds absolutely fantastic Beeta!
OMG I did exactly the same!! Off came the cheese (and with it usually most of the toppings!). And yes, it was usually at birthday parties or class lunches where the pizza was a very cheap chain-store brand.
Love this pizza margherita – homemade pizza crust is just so much better than store-bought. The best pizzas I have ever made were homemade and cooked in a wood-fired oven at a holiday house we were staying at – SO GOOD, and cured me from wanting to take off the cheese for life! And you are totally right, a good homemade margherita sauce is so important too, along with that gorgeous fresh basil 🙂
Wow, Claudia…I bet that pizza tasted amazing!! My dream is to have a little wood-fired oven to make pizzas in, or just even bread in general! We’re bread lovers so you understand how I could do without the cheese as a child 😉 Thanks so much for your sweet comment! XO
I cracked up at you peeling the cheese off when you were little – so cute. I always ate my noodle separate from the sauce when I was little.
I’m not a fan of pizzas with ‘everything’ on them, where nothing shines. That’s why I love Pizza Margherita and I trust you completely to share a fabulous recipe. I can not wait to try this!!!
Lol the things we do as kids! That is so cute that you ate your noodles separately – precious! Thank you so much for your sweet comment! I think between this and your puttanesca spaghetti we are so on for Italian night! 😉
For good or for bad I have loved pizza, pretty much my entire life. It is probably the one thing that I enjoy making and of course eating, more than anything else. In my humble and rarely truly hungry opinion, you have featured what I consider to be the Queen of all Pizzas, the majestic Margherita. There is no better season than right now to enjoy this pizza in particular, when we have fresh sweet basil and fresh tomatoes (both of which I picked up today) at our farmer’s markets. Your version is worthy of a crown at any beauty pageant, Beeta! The lightness, the freshness and the taste are all nearly palatable from your stunning photos. Thank you for the music at the end, it was exactly what I needed today and brought an instant smile to my face. Very, very nicely done.
Thank you, Dan!! Pizza is such a genius creation. So simple yet so incredibly satisfying! And you’re right, all the ingredients are so in season right now which is why I think the pizza margherita is awesome this time of the year. You are so so kind for your sweet and thoughtful words, Dan. I really appreciate it! XO
I’m with you, nothing beats homemade pizza dough 🙂 Yours looks perfect and beautiful! I used to dislike cheese when I was younger too, my husband always makes fun of me because he is the ultimate cheese lover. Pizza Margherita is one of our favorites and I can just imagine how flavorful and fresh this tastes with the homemade roasted San Marzano marina sauce and the fresh mozzarella! My mouth is watering just thinking about it – totally wish I had a slice for lunch today!
Thanks so much, Kelly!! The San Marzano tomatoes just really make such a difference. I tried the recipe once with some other tomatoes…not quite the same. And cheese tends to be one of those things kids love or hate, I think. Although, to this day, I still dislike string cheese! ;p XO
Yay, pizza from scratch! your homemade bases look impeccable… still trying to master that. (I forgive you for peeling the cheese off, you were a child. you didn’t know).
I always order a margherita if trying a pizza place for the first time. I feel like it’s the benchmark, ya know? If it’s not amazing then how can I trust them to do any other pizza well?! x
lol thanks Hannah! I was a silly little girl. And you’re right, if a place can’t master margherita then there’s no point for making any other pizza! Thanks so much <3
Lol, I can TOTALLY picture a little you ripping off all the cheese from your slice of pizza! 🙂 So glad you finally decided to LIKE the cheese on it though! Pizza margherita happens to be my ALL time favorite pizza as well! #GreatMinds! You are right, it is so focused on the quality of ingredients it is hard for it NOT to be a favorite! AND I also prefer to make my own dough. I’m with you on the train of thought that it actually requires way too much effort to hop in my car, go to the store, get out of my car, go in the store, get the dough, check out, get back in my car and drive home. Tossing a few ingredients into the trusty stand mixer = WAY easier! I am LOVING your Pizza Margherita, Beeta! It looks absolutely PERFECT! I haven’t had dinner yet, and now I am sitting here CRAVING this… and drooling… and my belly is rumbling and telling me whatever I make for dinner now will just not compare to this cheesy delight. sad Chey. Totally going to make this over the weekend! Pinned! Cheers, pretty lady! xo
Yay someone who understands my laziness about going to the grocery store! :p I’m so glad I jumped on the cheese train too. I can’t believe I ate pizza without cheese back then! Also, I will totally trade you this pizza for one of your amazing dishes, no problem! My tummy is always rumbling when I visit your site, even if I’ve just eaten! :p Thanks so much for the sweet comment, gorgeous! XO <3
This looks SO good!! I love making my own pizza too Beeta. I make a large batch of dough and fresh tomato sauce and freeze it in portions. I take it out of the freezer before I go to work, then when I get home I only have to roll it, put on the topping and pop in the oven. So quick and easy! xx
Thank you so much, Louise! That is so smart – what a quick and easy dinner! I must do that too, thank you for sharing the idea! XO