It will feel like you are taking a stroll through Italy when you taste this authentic Italian Margherita Pizza made with a handful of simple ingredients.
The first time I visited Italy, I fell head-over-heels in love. I consider myself lucky to have been back a few times to bask in Amalfi Coast sunsets, the statue of David by Michelangelo, the rolling vineyards of Tuscany, and most importantly, Margherita pizza. I remember my first bite of Italian pizza. They have a crazy depth of flavor and nostalgia. Happily, they are made with simple ingredients, so creating this authentic Italian Margherita Pizza at home is surprisingly easy. Here is my go-to crust, sauce, and Margherita pizza recipe!
Authentic Italian Margherita Pizza Recipe
Crust Ingredients:
- ½ tsp quick acting yeast
- ½ cup lukewarm water
- ¼ tsp sugar
- 1-1 ¼ cups flour
- ½ tsp salt
- ½ tsp extra virgin olive oil
Crust Directions:
Place pizza stone in the oven and preheat to 500°F. Let stone warm for 45 minutes to an hour.
In a small bowl, dissolve yeast and sugar in lukewarm water. Let stand until creamy, about 10 minutes. Mix one cup flour and salt together in a medium bowl. Pour yeast mixture and oil into flour mixture and knead with your hands until well combined, about three minutes, adding extra flour as needed. Let dough rest for 15 minutes. Turn dough out onto a lightly floured surface and roll into a thin round.
Sauce Ingredients:
- ½ can diced tomatoes
- ¼ tsp salt
- 1/8 tsp black pepper
- ½ tbsp extra virgin olive oil
Sauce Directions:
While dough is resting, drain some of the liquid from the diced tomato can. Add tomatoes, salt, black pepper, and oil to a blender or food processor and pulse until well combined.
Pizza Ingredients:
- Pizza Dough
- Sauce
- Fresh mozzarella
- Fresh basil
- Crushed red pepper flakes (optional)
- Cornmeal for the pizza stone
Pizza Directions:
Spread sauce on prepared pizza dough, using a spoon to spread the sauce near the edge of the dough. Tear large chunks of mozzarella and place along with fresh basil leaves on the pizza. If desired, top with a sprinkle of crushed red pepper flakes for heat. Carefully open the oven and sprinkle the hot pizza stone with cornmeal to prevent sticking. Using a pizza paddle, transfer your pizza onto the stone. Bake for about 8-12 minutes or until golden brown and the cheese is bubbling. Lightly drizzle with olive oil and let it cool before enjoying.
I hope you and your taste buds enjoy a trip to Italy within the walls of your own kitchen! As the Italians say, “Buon appetito!”. Looking for more tasty bites that were inspired from traveling? Be sure to check out my Crispy Pork Belly & Ginger Green Onion Sauce recipe and The Best Korean Kimchi Sushi Roll Recipe!
Ingredients
- 1/2 tsp quick-acting yeast
- 1/2 cup lukewarm water
- 1/4 tsp sugar
- 1-1 1/4 cups flour
- 1/2 tsp salt
- Extra virgin olive oil
- 1/2 can diced tomatoes
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tbsp extra virgin olive oil
- Fresh mozzarella
- Fresh basil
- Crushed red pepper flakes (optional)
- Cornmeal for the pizza stone
Instructions
- Place pizza stone inside oven and preheat to 500°F. Let stone warm for 45 minutes to an hour.
- In a small bowl, dissolve yeast and sugar in lukewarm water. Let stand until creamy, about 10 minutes.
- Mix one cup flour and salt together in a medium bowl. Pour yeast mixture and 1/2 tsp of oil into flour mixture.
- Knead with your hands until well combined, about three minutes, adding extra flour as needed.
- Let dough rest for 15 minutes. Turn dough out onto a lightly-floured surface and roll into a thin round.
- While dough is resting, make the sauce.
- Drain some of the liquid from the diced tomato can.
- Combine tomatoes, salt, black pepper, and 1/2 tbsp oil into a blender or food processor. Pulse until well combined.
- Spread sauce on prepared pizza dough, using a spoon to spread the sauce near the edge of the dough.
- Tear large chunks of mozzarella and place along with fresh basil leaves through the pizza. If desired, top with a sprinkle of crushed red pepper flakes for heat.
- Carefully open the oven and sprinkle the hot pizza stone with cornmeal to prevent sticking. Using a pizza paddle, transfer your pizza onto the stone.
- Bake for about 8-12 minutes or until golden brown and the cheese is bubbling. Carefully remove from oven.
- Lightly drizzle with olive oil and let it cool before serving.
Notes
Home Chef Tip: If you don’t have a pizza stone, a baking sheet will work too. If you do have a pizza stone, but not a pizza paddle, prepare your pizza dough on a piece of parchment paper and transfer it onto the stone for cooking.
Clean your pizza stone with hot water and elbow grease, but no soap. The soap will seep into the stone.
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We hope you enjoy this authentic Italian Margherita Pizza recipe from SoFabFood Home Chef, Aubri from The DIY Lighthouse, as much as we do. If you love this stunning recipe, be sure to stop by our Pizza section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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