Nothing is more excellent than a great piece of Margherita pizza for brightening a gloomy day than a pizza. You may now prepare this dish at home whenever a craving strikes!
A straightforward pizza from Naples is known as a pizza Margherita in Italy. Margherita pizza is best when it has a bubbly crust, San Marzano tomato sauce that has been mashed, fresh mozzarella and basil, a drizzle of olive oil, and a pinch of salt. That’s it.
Yes, if the tomato is genuinely ripe, red, and deserving, you may add some. Margherita pizza made in Neapolitan style doesn’t need fresh tomatoes. You will notice the tomato on top if you try to make this pizza precisely as directed. Less is sometimes better.
This pizza is straightforward, flavorful, and sure to impress everyone. Making it is fun, and eating it is much better. Pizza sounds good tonight.
Pizza Margherita Ingredients
I made my go-to whole wheat pizza dough as usual. But, of course, it doesn’t taste like whole wheat when prepared with white whole-wheat flour!
In a rush? The exact amount of store-bought dough will work for this pizza.
San Marzano Tomatoes
A unique variety of plum tomatoes called a “San Marzano tomato” came from the San Marzano area near Naples in Italy. San Marzano tomatoes have a deep flavor and are delicate. Even the tomato sauce is thicker than the majority of other whole-canned tomatoes. They are unique.
Margherita pizza is traditionally made with San Marzano tomatoes, which produce the ideal sauce. Just empty the entire can into a bowl and manually crush the tomatoes.
Fresh Mozzarella Balls
Instead of being vacuum-sealed, search for mozzarella balls packed in water. Vacuum-sealed mozzarella can taste rubbery, while water-packed mozzarella is preferable in taste and texture.
My preferred mozzarella balls for pizza Margherita are online since they are the ideal size (approximately an inch in diameter). You can also use mozzarella balls that are bigger or smaller. As needed, rip them into smaller pieces.
One container of the water-packed provolone mozzarella that Whole Foods sells (12 ounces dry weight) is sufficient for two pizzas. Balls of bocconcini mozzarella also function nicely.
It is crucial to use fresh basil. After the pizza has finished baking, top each one with a generous amount of basil that has been thinly chopped. I also like to garnish with a few tiny basil leaves. Cute!
Olive Oil & Salt
A Margherita pizza is incomplete without a thin layer of extra-virgin olive oil. Pour slowly to avoid accidentally going overboard.
Add a final sprinkling of kosher salt or flaky sea salt. Since there is no additional salt in our sauce, a small amount of salt enhances the taste of this pizza.
Use this straightforward recipe to make authentic margarita pizza at home! This Neapolitan pizza is flavorful, simple to cook, and fresh. Two medium (11-inch-diameter) pizzas can be made with this recipe.
- 1 pound of pre-made pizza dough or 1 batch of simple whole-wheat pizza dough
- Whole San Marzano tomatoes in a single large can (28 ounces).
- (Dry weight) 12 oz fresh mozzarella balls, preferably water-packed, of the online variety or another variety.
- Tiny leaves and a handful of freshly cut, thinly sliced basil
- Additional garnishes include extra virgin olive oil, flaky sea salt or kosher salt, and optional red pepper flakes.
- Place a rack in the upper third of the oven and preheat to 500 degrees. Put a baking stone or steel on the top shelf if you use one. Make the dough according to step 5.
- The canned tomatoes should be added to a medium mixing bowl and placed in the sink, liquids and all. Hand-crush the tomatoes. Each pizza should have about 34 cups of tomato sauce evenly distributed, allowing about 1 inch of space around the perimeter.
- If your mozzarella comes in a water-filled package, drain the water and pat the cheese dry with a clean tea towel or paper towel. Tear huge mozzarella balls into more petite 1-inch balls if you’re dealing with them. Since the mozzarella will melt toward the edges of the pizza, distribute it evenly throughout, concentrating a little more in the middle.
- Pizzas should be baked separately on the top rack for 10 to 12 minutes, or even fewer if you’re using a baking stone or steel—keep an eye on it—until the cheese is just beginning to turn golden and the dough is crisp.
- Fresh basil should be liberally sprinkled over each pizza; then, it should be drizzled with olive oil, salt, and, if you want, red pepper flakes. Cut and savor. Pizza leftovers store well in the fridge for up to 4 days.