Homemade Margherita Pizza
- Dough
- 3 cups bread flour, spooned and leveled, about 375 grams
- 1 tsp instant yeast
- 2 tsp kosher salt
- 1 tsp sugar
- 1 ⅛ cups warm water, about 100°F
- 2 tbsp olive oil, plus more for the bowl
- Sauce
- 1 can crushed tomatoes, 14 ounces
- 1 clove garlic, finely grated
- ½ tsp kosher salt
- 1 tbsp olive oil
- Toppings
- 8 oz fresh mozzarella, torn into pieces
- 2 tbsp Parmesan cheese, grated
- ½ cup fresh basil, leaves
- olive oil, for drizzling
Homemade Margherita Pizza
- Stir the flour, yeast, salt and sugar in a large bowl. Add the warm water and oil and stir into a shaggy dough.
- Turn the dough onto a lightly floured counter and knead until smooth and springy.
- Set the dough in an oiled bowl, turn it to coat, cover and let it rise in a warm spot until doubled.
- 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.
- While the oven heats, divide the dough into 2 balls, cover them with a towel and let them relax so they stretch easily.
- Stir the crushed tomatoes, garlic, salt and oil together for the sauce; it doesn't need cooking.
- Pat the mozzarella pieces dry with paper towels so they don't make the pizza soggy.
- 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.
Homemade Margherita Pizza
- Spread half the sauce thinly over the dough, leaving a 1-inch border, then scatter on half the mozzarella and Parmesan.
- 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.
- Keep baking until the crust is deep golden and the cheese is bubbling and spotted.
- 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.