Handmade Pizza Margherita
Classic Italian pizza with tomato sauce, mozzarella, and basil.
Equipment
- Stand mixer with dough hook attachment optional
- 2 Mixing Bowl
- Cling film
- Food processor optional
- Pizza stone and peel optional
Ingredients
Dough
- 2½ cups all-purpose flour
- ¾ cups water
- 2 tablespoons olive oil
- 1 teaspoon yeast
- ½ teaspoon kosher salt
Pizza sauce
- 1 cup San Marzano tomatoes whole
- ½ tablespoon ground black pepper
- ½ tablespoon garlic 3 cloves, minced
- ½ teaspoon salt
Toppings
- 8 ounces fresh mozzarella
- 10 basil leaves shredded
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.2½ cups all-purpose flour, ¾ cups water, 2 tablespoons olive oil, 1 teaspoon yeast, ½ teaspoon kosher salt
- 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, black pepper, and tomatoes. Using a blender or food processor pulse the ingredients until combined.1 cup San Marzano tomatoes, ½ tablespoon garlic, ½ teaspoon salt, ½ tablespoon ground black pepper
- When the dough is ready, 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 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.8 ounces fresh mozzarella, 10 basil leaves
- Once removed top with shredded basil leaves.
Nutrition
Serving: 1pizzaCalories: 1065kcalCarbohydrates: 129gProtein: 43gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 90mgSodium: 1788mgPotassium: 528mgFiber: 6gSugar: 4gVitamin A: 1021IUVitamin C: 12mgCalcium: 651mgIron: 9mg
Tried this recipe?Let us know how it was!