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Perfect Crispy Homemade Margherita Pizza

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A quick and easy homemade margherita pizza recipe with a perfectly crispy crust, fresh tomato sauce, melty mozzarella, and fragrant basil. Ideal for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • 1 tsp (3 g) active dry yeast
  • 1 cup (240 ml) warm water (around 110°F / 43°C)
  • 1 tbsp (15 ml) olive oil (for dough)
  • 1 tsp (5 g) salt
  • 1 tsp (4 g) sugar
  • 1 cup (240 ml) San Marzano tomatoes, crushed or pureed
  • 1 small garlic clove, minced
  • ½ tsp (2.5 g) salt (for sauce)
  • Freshly ground black pepper, to taste
  • 1 tbsp (15 ml) olive oil (for sauce)
  • 8 oz (225 g) fresh mozzarella, sliced or torn
  • A handful of fresh basil leaves
  • Extra virgin olive oil, for drizzling
  • Optional: Grated Parmesan or Pecorino Romano for finishing

Instructions

  1. Activate the yeast: In a mixing bowl, combine warm water (110°F / 43°C), sugar, and active dry yeast. Stir gently and let sit until frothy and bubbly (5-7 minutes).
  2. Make the dough: Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms (10 minutes).
  3. Knead the dough: Turn dough onto a lightly floured surface and knead by hand until smooth, elastic, and slightly tacky but not sticky (8-10 minutes).
  4. Proof the dough: Lightly oil a clean bowl, place dough inside, cover with damp cloth or plastic wrap, and let rise in a warm spot until doubled in size (1 to 1.5 hours).
  5. Prepare the sauce: While dough rises, mix crushed San Marzano tomatoes, minced garlic, olive oil, salt, and black pepper in a small bowl. Set aside.
  6. Preheat oven and stone: Place pizza stone or steel on middle rack and preheat oven to 500°F (260°C) for at least 30 minutes.
  7. Shape the dough: Punch down risen dough, transfer to floured surface, and stretch or roll into a 12-inch (30 cm) circle (5 minutes).
  8. Assemble the pizza: Transfer dough onto floured pizza peel or inverted baking sheet. Spread thin layer of sauce evenly, leaving border. Scatter mozzarella slices and basil leaves (5 minutes).
  9. Bake the pizza: Slide pizza onto hot stone and bake until crust is golden and crispy and cheese bubbles with light browning (7-10 minutes).
  10. Finish and serve: Remove pizza from oven, drizzle with extra virgin olive oil, scatter fresh basil leaves if desired, and let cool for a couple of minutes before slicing.

Notes

Use a preheated pizza stone or steel for a crispy crust. Avoid overloading sauce and cheese to prevent sogginess. Stretch dough by hand instead of rolling to keep it airy. Pat mozzarella slices dry if too moist. If crust bubbles too much during baking, gently press down with a spatula. Placing pizza on the lowest rack for the last minute can add extra crunch. Dough can be prepared ahead and refrigerated up to 24 hours.

Nutrition

Keywords: margherita pizza, homemade pizza, crispy pizza crust, easy pizza recipe, fresh mozzarella, San Marzano tomatoes, Italian pizza

Find it online: https://evabake.com/perfect-crispy-homemade-margherita-pizza-recipe-easy-step-by-step-guide/