You won’t believe it’s not an authentic Italian margherita pizza until you try this recipe! The flavorful tomato sauce, melted cheese, and crispy crust all work together well.
This, in our humble opinion, is the best pizza ever. The classic and uncluttered Margherita pizza. This classic Italian pizza is one of a kind, with its chewy, charred dough, gooey mozzarella cheese, acidic tomatoes, and spicy basil. We’re so taken with it that we spent years improving our pizza-making techniques at home, learning from professionals and even visiting Naples, Italy, to try the real thing. Learn how to perfect your margherita pizza with these exclusive tips!
A typical Margherita pizza is…?
Exactly where did this favourite pizza topping come from? Pizza margherita, which originated in the 1800s, has the national colours of Italy in its red tomato sauce, white mozzarella, and green basil. Margherita is allegedly named after Queen Margherita of Savoy, an Italian monarch from the 1800s.
Pizza Margherita: How to Say It? Commonly misspelt as “margarita,” it sounds like the traditional Mexican drink. It would be pronounced pit-za mar-geh-REE-ta with a native Italian accent.
Preparation equipment for a margherita pie
Is Margherita pizza simple to make? With the right resources and know-how, yes. You need to bake it at a fairly high temperature to obtain that traditional Italian crust that is crunchy on the exterior. What’s the catch? The stone is burning hot and ready for pizza. Everything you need to bake a delicious pie is right here:
- Pizza stone: The secret to perfectly crisp crust on the exterior and chewy inside is a pizza stone. To help you get the most of your pizza making experience, we’ve included our preferred pizza stone and some maintenance tips.
- A pizza peel: To transfer a pie from the peel to the baking stone in a hot oven, a peel is employed. If you’re looking for a pizza peel, we suggest either the normal pizza peel or the pizza peel for the conveyor. Easy access to the stone is provided by the conveyor, which is well worth the cost.
- Brick or stone pizza oven (optional): How important is having a pizza oven while making a margherita pizza? To the contrary! A normal home oven won’t be able to handle the high temperatures required to make an artisan pizza. Our favourite pizza oven is the Ooni, which can reach temperatures of up to one thousand degrees Fahrenheit in a short amount of time and doesn’t break the bank.
Making Pizza Crust
A good dough is essential for a delicious margherita pizza. Over the last decade, the staff at A Couple Cooks has perfected a recipe. Our dough recipe draws inspiration from the work of some of the best American pizza cooks, all of whom have been to Italy to learn the art of making Neapolitan pizza. What You Need to Know
Make sure you use Tipo 00 flour for your next batch of dough. Tipo 00 flour is the gold standard, and it’s what you’ll find at every Neapolitan pizzeria. It’s perfect for creating a gorgeous, pillowy, and airy dough. Online shopping is where we stock up on Tipo 00 flour. You may use all-purpose flour instead; it works just as well.
Get a good pizza dough recipe and use it. This Iconic Dish: The finest way to make light, artisanal pizza dough is using Pizza Dough. It may be made in a stand mixer or by hand-kneading. Another option is to use a rolling pin to create an Easy Thin Crust Pizza, which is quite similar to the previous.
The Components of a Margherita Pizza
Margherita pizza toppings Mozzarella cheese, tomato sauce, and fresh basil are the classic toppings for a margherita pizza in Italy. Crushed tomatoes, garlic, salt, and herbs are the standard seasonings for the sauce. Mozzarella di bufala, a mild, fresh cheese produced from the milk of water buffaloes, is often used.
Because of the simplicity of the toppings on a margherita pizza, the pizza itself requires high quality ingredients. What you’ll need is listed below.
- Tomatoes: We whip up our margherita pizza sauce with some canned fire-roasted tomatoes, olive oil, garlic, salt, and herbs in a blender for a fast and easy sauce. Sweet and smokey in taste, fire-roasted tomatoes may be found at almost every supermarket in the United States. San Marzano tomatoes are another another excellent choice. Use the highest quality canned tomatoes you can locate if you can’t get fresh ones.
- Cheese: Which mozzarella is ideal for pizzas? You may get a uniform appearance by using fresh mozzarella cheese, the sort that comes in little balls, and slicing it into pieces. Grated Parmesan cheese provides depth and richness as a finishing touch.
- Basil: The taste of an excellent margherita pizza relies heavily on the use of fresh basil. A tip? After baking, sprinkle on pizza to preserve the pizza’s vibrant green colour. After just a few minutes in the oven, fresh basil becomes completely black.
After some practise, you’ll be able to make your own margherita pizza from scratch. We can use your expertise with any of our favourite pizza recipes. Share your thoughts on this Italian classic; we guarantee it’s the greatest pizza you’ll ever cook at home.
Make your own margherita pizza with this easy recipe!
To make the pizza base
- A single sphere of the finest pizza dough (or Food Processor Dough or Thin Crust Dough)
- Use either semolina flour or cornmeal to lightly coat the pizza peel before using.
Pizza sauce ingredients
- 1/2 of a medium-sized clove of garlic, or 1 tiny clove
- Tomatoes, either fire-roasted or San Marzano, should be crushed and weighed out to 15 ounces
- Extra-virgin olive oil, 1 tbsp
- 1/2 tsp dried oregano VERY LIGHTLY SPRINKLE 1/2 tsp kosher salt
To be used as garnish
- A quarter to a third cup of pizza sauce
- A half a cup of shredded mozzarella cheese, or two to three ounces of fresh mozzarella
- Top with grated Parmesan cheese.
- Leaves of fresh basil, for decoration.
- Make the pizza dough: Prepare the dough for the pizza by following the instructions in the Best Pizza Dough recipe. (Preparation time is about 15 minutes, and relaxation time is around 45 minutes.)
- Preheat the oven to 500 degrees Fahrenheit with a pizza stone inside. Alternatively, heat your pizza oven (this is the one we use).
- Produce pizza sauce by: Roughly chop up some garlic. Put the oregano, kosher salt, oregano, garlic, and tomatoes in a blender and puree until smooth. Incorporate all of the ingredients by blending them together. (You’ll need about a third of a cup for the pizza; store any extra sauce in the fridge for up to a week.)
- Be sure the cheese is ready: Slice fresh mozzarella cheese into 14-inch cubes if using (see the photos of the pre-baked pizza above). If the fresh mozzarella is very watery (different brands may have different levels of moisture), you can let it drain on a paper towel for 15 minutes and then dab it to remove any remaining moisture.
- Toss the pizza in the oven: When the oven is preheated, sprinkle cornmeal or semolina flour on a pizza peel. In the absence of a pizza peel, use the back of a rimmed baking sheet or a flat surface. However, a pizza peel is an essential tool. A circular shape may be achieved by stretching the dough; for details, see the section on How to Stretch Pizza Dough. The pizza dough should then be carefully transferred on the peel.
- Apply roughly a quarter to a third of a cup of pizza sauce in an even layer over the dough. Prepare a pizza with mozzarella cheese. Sprinkle some freshly grated Parmesan cheese and kosher salt over the top.
- The pizza stone should be warmed before you place the pizza on it using the pizza peel. After 5–7 minutes in the oven, the pizza should have a lovely golden crust and melted cheese (or 1 minute in a pizza oven).
- The pizza has to rest for a couple of minutes before the basil is added (whole leaves, lightly torn, or thinly sliced). Cut it up and serve it hot.
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