Go Back
–+ servings
Pizza Margherita moving onto a cutting board

Handmade Pizza Margherita

Sean
Classic Italian pizza with tomato sauce, mozzarella, and basil.
5 from 2 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 10 minutes
Rising Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Italian
Servings 4 half pizzas
Calories 561 kcal

Equipment

  • Stand mixer with dough hook attachment optional
  • 2 Mixing Bowl
  • Cling film
  • Food processor optional
  • Pizza stone and peel optional

Ingredients
 
 

  • 2½ cups all-purpose flour
  • 1 cup whole San Marzano tomatoes
  • ¾ cups water
  • 3 tbsp olive oil
  • 8 ounces fresh mozzarella
  • 1 tsp yeast
  • 1 tsp kosher salt
  • 10 basil leaves shredded
  • ½ tbsp ground black pepper
  • ½ tbsp garlic 3 cloves, minced

Instructions
 

  • If using a pizza stone, place the stone on a rack in a cold oven and heat to 550°F as high as your oven goes. Let the stone come to temperature for at least an hour before baking.
  • In a stand mixer with paddle attachment combine ½ tsp of salt, flour, and yeast together. Add the water and 2 tablespoons of oil and mix until the dough forms a ball and comes off of the sides. Depending on you humidity you might need to add a little more water. The dough should be a little sticky. Continue to knead until smooth. Lightly oil a mixing bowl and add the dough to it. Cover with cling film and let rise until doubled in size, about an hour.
  • In a bowl combine the rest of the salt, garlic, and tomatoes. Fork to mash the tomatoes to create a sauce. If using a food processor pulse the ingredients until combined.
  • When the dough is ready to stretch flour the counter and the top of the dough. Using your fingertips gently press and spread out the dough. Continue to to do this working from the inside out rotating the dough.
  • Once crust is large enough toss the dough between each hand. Once the dough has reached a diameter of about 10 inches the pizza is ready to assemble.
  • If using a pizza stone and peel dust the peel with flour and place the dough on the peel. Drizzle half of the remaining olive oil on the dough then top with ¼-½ cup of the tomato sauce. Top with four ounces of mozzarella. Place on the pizza stone and bake for 8-10 minutes or until the crust has become brown and the cheese is bubbly. Otherwise place the dough on a sheet pan to bake.
  • Once removed top with shredded basil leaves.

Nutrition

Serving: 1half pizzaCalories: 561kcalCarbohydrates: 63gProtein: 22gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 45mgSodium: 943mgPotassium: 172mgFiber: 3gSugar: 1gVitamin A: 440IUVitamin C: 1mgCalcium: 308mgIron: 4mg
Nutrition Disclaimer*
Keyword Basil, Fresh Ingredients, Mozzarella, Pizza, Simple Ingredients
Tried this recipe?Let us know how it was!