Homemade Pizza · Margherita
Homemade Margherita Pizza
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for bread flour
Instead of bread flour
- All-purpose flour: The same amount. Softer, less chewy bread that rises a little less.
- All-purpose flour + vital wheat gluten: 1 cup all-purpose + 1 tsp vital wheat gluten for each cup. Very close to bread flour.
Swaps for instant yeast
Instead of yeast
- Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for crushed tomatoes
Instead of canned tomatoes
- Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
- Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Swaps for Parmesan cheese
Instead of parmesan
- Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
- Grana Padano: The same amount. Milder and a little softer, very close otherwise.
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.
Cooking for an allergy? Check every label.
Swaps for fresh basil
Instead of basil
- Dried basil: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Flatter and more savory: dried basil loses its sweet, clove-like smell.
- Spinach or arugula + parsley (for pesto): The same amount of greens. Greener and milder (arugula is peppery); still a good pesto.
- Fresh mint or oregano: Half as much. Different but fresh; mint suits Thai dishes, oregano suits Italian.
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
Step 1 of 12
Stir the flour, yeast, salt and sugar in a large bowl. Add the warm water and oil and stir into a shaggy dough.
Step 2 of 12
Turn the dough onto a lightly floured counter and until smooth and springy.
knead (how to knead)
Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoidStep 3 of 12
Set the dough in an oiled bowl, turn it to coat, cover and let it in a warm spot until doubled.
rise (how to proof (let rise))
Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoidStep 4 of 12
Set a rack in the lower third of the oven with a sheet pan upside down on it, and heat the oven to 500°F so the pan gets very hot.
500°F
Step 5 of 12
While the oven heats, divide the dough into 2 balls, cover them with a towel and let them relax so they stretch easily.
Step 6 of 12
Stir the crushed tomatoes, garlic, salt and oil together for the sauce; it doesn't need cooking.
Step 7 of 12
Pat the mozzarella pieces dry with paper towels so they don't make the pizza soggy.
Step 8 of 12
On a sheet of floured parchment, press and stretch one ball into a 12-inch round with your fingertips, leaving the edge a little thicker.
Step 9 of 12
Spread half the sauce thinly over the dough, leaving a 1-inch border, then scatter on half the mozzarella and Parmesan.
Step 10 of 12
Using a second sheet pan as a paddle, slide the pizza on its parchment onto the hot pan. After 4 minutes, pull the parchment out from under it.
500°F
Step 11 of 12
Keep baking until the crust is deep golden and the cheese is bubbling and spotted.
500°F
Step 12 of 12
Move the pizza to a board, top with basil leaves and a drizzle of oil, and let it sit 2 minutes before slicing. Repeat with the second pizza.
All done
Enjoy!
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