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Authentic Italian Margherita Pizza

Authentic Italian Margherita Pizza
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An Authentic Italian Margherita Pizza recipe that features a soft, chewy dough topped with tangy San Marzano tomato sauce, creamy fresh mozzarella di bufala, aromatic basil leaves, and a drizzle of extra virgin olive oil. Simple, fresh ingredients come together quickly to create a perfectly balanced, traditional Italian pizza with a golden crust and bubbling cheese.

Ingredients

Scale

Pizza Dough

  • 3 1/2 cups (440g) all-purpose flour
  • 1 tsp sea salt
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 1/4 cups (300ml) warm water
  • 2 tbsp extra virgin olive oil

Tomato Sauce

  • 1 can (14 oz / 400g) San Marzano tomatoes
  • Pinch of sea salt

Toppings

  • 8 oz (225g) fresh mozzarella di bufala, torn into chunks
  • Fresh basil leaves (about 12 leaves)
  • Extra virgin olive oil, for drizzling
  • Pinch of sea salt, for finishing

Instructions

  1. Prepare the dough: In a large bowl, combine flour, salt, yeast, warm water, and olive oil. Knead the mixture by hand or with a mixer until smooth and elastic, about 8-10 minutes. Cover the bowl and let the dough rise in a warm place for 1 to 2 hours, or until doubled in size.
  2. Make the sauce: Crush the San Marzano tomatoes by hand or pulse lightly in a blender to keep a slightly chunky texture. Season with a pinch of sea salt, then set aside. No cooking is required to maintain a fresh flavor.
  3. Shape the dough: Once risen, turn the dough out onto a floured surface. Gently stretch and shape it into a 12-inch round disc, leaving a slightly thicker edge for the crust.
  4. Add toppings: Spread a thin, even layer of the tomato sauce over the dough. Tear the fresh mozzarella into pieces and scatter evenly over the surface. Top with whole fresh basil leaves and drizzle lightly with extra virgin olive oil.
  5. Bake the pizza: Preheat your oven to its highest temperature (ideally 500°F / 260°C) with a pizza stone or baking sheet inside. Transfer the pizza onto the hot stone or sheet and bake for 7 to 10 minutes until the crust is golden and the cheese is melted and bubbling.
  6. Garnish and serve: After baking, add a few fresh basil leaves, a sprinkle of flaky sea salt, and an extra drizzle of high-quality extra virgin olive oil. Serve hot with your choice of sides or condiments.

Notes

  • Use a pizza stone for a crispier crust that mimics a wood-fired oven.
  • Do not overload with toppings to prevent sogginess and allow balanced flavors.
  • Fresh and high-quality ingredients make the biggest difference in flavor.
  • High oven temperature is essential to achieve a quick bake and authentic texture.
  • Allow the dough to rest and rise properly for best flavor and texture.

Nutrition

Keywords: Authentic Italian Margherita Pizza, homemade pizza, San Marzano tomatoes, mozzarella di bufala, fresh basil, Italian recipe, traditional pizza, easy pizza recipe

Find it online: https://mealsbymary.com/authentic-italian-margherita-pizza/