Margherita Pizza
Total Time
30 Minutes
Prep Time
15 Minutes
Cook Time
15 Minutes
Rating
5 out of 5 stars
(67)
Ingredients
4 servings
- 1 (14-ounce) can crushed tomatoes, preferably San Marzano
- 3 medium garlic cloves, minced
- ¾ teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Flour, for stretching the dough
- 2 (1-lb) homemade pizza doughs
- 8 oz fresh mozzarella, not packed in water, cubed
- ½ cup freshly grated Parmigiano-Reggiano
- ½ cup roughly chopped fresh basil, lightly packed
- 1 tablespoon cornmeal, for baking
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Preparation
Step 1
Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
Step 2
Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
Step 3
On a lightly floured surface, using your hands, stretch and press one ball of dough into an 12-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
Step 4
Spread about ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked.
Step 5
Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more.
Step 6
Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients.
Step 7
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Chef's notes
This recipe makes enough sauce for 4 (12-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.
When making Margherita pizza, it’s essential to use high-quality ingredients and not overload the pizza with too many toppings. Less is more here—too much sauce and cheese will make the crust soggy.
