Use high heat
Pizza needs heat. A preheated tin or a pizza stone improves the bottom significantly.
Italian Recipe
Pizza Margherita
For Pizza Margherita, a yeast dough is kneaded, left to rest, thinly pulled out and topped with mashed tomatoes, mozzarella and basil. A preheated oven or pizza stone ensures a better crust.
Total time
2 hr 10 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Bake pizza margherita with crispy base
The dough needs time and heat. Knead it elastic, calm it down and cover it sparingly so that the center does not soften. Mozzarella should be well drained. Basil is best served after baking or just before the end on the pizza.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Dinner
Recipe
Pizza Margherita
Pizza Margherita lives on a well-done dough, simple tomato sauce, mozzarella, basil and high oven heat. Few ingredients are enough when the bottom becomes crispy.
Ingredients
4 servings
Method
-
1
Knead dough
Knead flour, yeast, water, olive oil and salt to an elastic dough. Cover and let rise for 60 to 90 minutes.
-
2
Prepare sauce
Mix the tomatoes with salt and a little olive oil. Drain the mozzarella well and pluck it into pieces.
-
3
Preheat oven
Preheat oven with baking tray or pizza stone as hot as possible, ideally 250 degrees or more.
-
4
Pizza
Divide the dough into portions, strip thinly and cover sparingly with tomato sauce and mozzarella.
-
5
Baking
Bake the pizza for 8 to 12 minutes until the edges are crisp. Add the basil and a little olive oil after baking.
Kitchen know-how
Tips for Pizza Margherita
Drain mozzarella
Mozzarella with moisture softens the centre. Drain well before serving.
Thrifty
Too much sauce or cheese prevents a crispy crust.
Variations
How to adapt this recipe
Use buffalo mozzarella only after baking or very well drained to prevent the base from softening.
Use less yeast and leave the dough to rise overnight in the fridge, which will give you more flavour.
Nutrition per serving
610kcal
82.0 gCarbohydrates
25.0 gProtein
20.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pizza Margherita
Preheat oven, baking tray or pizza stone for a long time and cover the pizza sparingly. Too much sauce makes the base soft.
Yes, dough can go overnight in the fridge. Less yeast and longer rest give more flavour.
Add basil after baking or just before the end to keep it fresh.
Fior di Latte or well drained mozzarella works well. If you have too wet cheese, water the pizza.
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