Classic Pizza Margherita – A Taste of Naples at Home

Instructions

1. 11

   For the dough, combine flour, dry yeast, and sugar in a large bowl. Gradually add lukewarm water and olive oil, then knead everything for about 5-7 minutes until a smooth, elastic dough forms. Add salt during the last minute of kneading. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 60-90 minutes, or until it has doubled in size.

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   While the dough is rising, prepare the tomato sauce. Finely chop the garlic. Heat 1 tablespoon of olive oil in a small saucepan. Sauté the garlic briefly until fragrant, then add the crushed tomatoes. Season with salt, pepper, and dried oregano. Let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool.

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   Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside. This will ensure a crispy crust.

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   Once the dough has risen, punch it down gently and divide it into two equal portions for two pizzas (or keep it as one large pizza). On a lightly floured surface, roll out each portion into a thin, round shape, about 10-12 inches (25-30 cm) in diameter.

5. 55

   Carefully transfer the rolled-out dough to a piece of parchment paper or directly onto a pizza peel dusted with semolina. Spread the cooled tomato sauce evenly over the dough, leaving a small border for the crust. Tear or slice the fresh mozzarella and distribute it over the sauce.

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   Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Cooking time may vary depending on your oven.

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   Remove the pizza from the oven. Garnish immediately with fresh basil leaves. Slice and serve hot. Enjoy your homemade classic Pizza Margherita!