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Miss Mozza

Easy Margherita Pizza

An authentic and easy Margherita pizza: soft homemade dough, tomato sauce, melty fresh mozzarella, and basil. Ready in no time!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 pizzas
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the dough
  • 500 g type 00 flour
  • 325 ml warm water
  • 7 g active dry yeast
  • 10 g salt
  • 1 tbsp olive oil
For the topping
  • 400 g tomato sauce crushed tomatoes
  • 400 g fresh mozzarella drained
  • A few fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • Salt and pepper

Method
 

  1. In a bowl, dissolve the yeast in the warm water and let sit for 5 minutes.
  2. In a large bowl, mix the flour and salt, then add the water-yeast mixture and the olive oil.
  3. Knead for 10 minutes until the dough is smooth and elastic.
  4. Shape into a ball, cover, and let rise for 1.5 hours, until doubled in size.
  5. Divide the dough into 4 balls and let rest for 30 minutes.
  6. Preheat the oven to 480°F (250°C) with a pizza stone inside, if using.
  7. Roll out each ball of dough into a 10-inch (25 cm) round.
  8. Top with tomato sauce and fresh mozzarella.
  9. Bake for 8-10 minutes, until the crust is golden and the cheese is bubbling.
  10. Remove from the oven and top with fresh basil, a drizzle of olive oil, and a pinch of salt before serving.

Notes

Tip: draining the mozzarella well (or even slicing it the day before and letting it drain in the fridge) prevents a soggy pizza. A pizza stone preheated for 30 minutes gives a result closer to a wood-fired oven. The dough can be made the day before and left to rise slowly in the fridge.