Margherita Pizza
Discover how to make margherita pizza with fresh tomatoes and basil. A simple, nutritious option for pizza lovers.
Equipment
- stand mixer
- Small saucepan
- Pizza pan
Ingredients
Pizza Dough
- 1 tsp Instant yeast
- 1 tsp Sugar
- 1 tsp Sea salt
- 2/3 cup Warm water
- 2 tbsp Olive oil
- 1⅔ cups Bread flour
Pizza Sauce
- 1 cup Tomato sauce
- 1/4 tsp Basil, dried
- 1/4 tsp Oregano, dried
Toppings
- 1 Roma tomato, sliced
- 8 Basil leaves, fresh
- 1 cup Mozzarella cheese, shredded
Instructions
Pizza Crust
- In a stand mixer, combine the instant yeast, sugar, water, and salt. Allow to rest until the yeast begins to foam.
- Add the olive oil and bread flour to the bowl and turn the dough hook on low.
- Knead the dough for 8-10 minutes, or until all the flour is mixed into the dough and a dough ball is formed.
- Either cover and allow the dough to rise for two hours or cover and refrigerate for up to 12 hours. (If refrigerating the dough prior to baking, remove from the refrigerator 1 hour prior to shaping.)
Pizza Sauce
- Heat the tomato sauce, oregano, and basil over medium heat for 10-15 minutes.
- Once heated and slightly reduced, remove from the heat and allow to cool slightly.
Assembling the Pizza
- Preheat the oven to 425℉.
- Lightly dust a work surface and stretch the dough to a 16-18 inch circle.
- Place the dough onto a lightly floured pizza pan and poke holes in the dough using a fork.
- Cover the dough with the pizza sauce, spreading out to 1 inch from the outside.
- Sprinkle the cheese on to the pizza sauce.
- Layer the sliced tomatoes and basil onto the cheese.
- Bake for 15-20 minutes, or until the bottom crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven and allow to cool for 5 minutes before slicing.
Nutrition
Serving: 1sliceCalories: 240kcal
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