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Perfect Crispy Homemade Margherita Pizza

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A simple and delicious homemade Margherita pizza recipe featuring a crispy thin crust, fresh mozzarella, and fragrant basil, perfect for busy weeknights or any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 2 tbsp extra-virgin olive oil (for dough)
  • 1 tsp salt (for dough)
  • 1 tsp sugar (for dough)
  • 1 cup (240ml) crushed San Marzano-style tomatoes
  • 1 clove fresh garlic, minced
  • 1 tbsp extra-virgin olive oil (for sauce)
  • Salt and freshly cracked black pepper, to taste
  • A handful fresh basil leaves, chopped plus some whole for topping
  • 8 oz (225g) fresh mozzarella cheese, torn into chunks
  • Fresh basil leaves, for garnish
  • Extra-virgin olive oil, for drizzling
  • Optional: Grated Parmesan cheese, a light sprinkle before serving

Instructions

  1. Activate the yeast by combining 1 cup warm water with 1 tsp sugar and sprinkle 2 ¼ tsp active dry yeast over the top. Let sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, whisk together 2 ½ cups all-purpose flour and 1 tsp salt. Pour in the yeast mixture and 2 tbsp olive oil. Stir until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding flour sparingly if sticky.
  4. Lightly oil a mixing bowl, place dough inside, turning once to coat. Cover and let rise in a warm spot for 45 minutes to 1 hour until doubled in size.
  5. Prepare the sauce by mixing crushed tomatoes with minced garlic, 1 tbsp olive oil, salt, pepper, and chopped basil. Set aside.
  6. Preheat oven to 500°F (260°C) with pizza stone or baking steel on middle rack for at least 45 minutes.
  7. Punch down dough and stretch or roll into a 12-inch circle on a floured surface.
  8. Transfer dough to a pizza peel dusted with flour or cornmeal. Spread a thin layer of tomato sauce, leaving a border around edges.
  9. Scatter torn mozzarella chunks evenly and add a few whole basil leaves.
  10. Slide pizza onto preheated stone and bake for 8-12 minutes until crust is golden and cheese bubbles.
  11. Remove pizza, drizzle with olive oil, scatter fresh basil leaves on top, and let rest for a minute before slicing.

Notes

Use fresh mozzarella for best melt and texture. Preheat pizza stone or steel for at least 45 minutes at 500°F for a crispy crust. If dough is sticky, wet your hands instead of adding more flour. Baking at high temperature is key to avoid soggy crust. Leftovers reheat best in a skillet or oven to maintain crispiness.

Nutrition

Keywords: Margherita pizza, homemade pizza, crispy pizza crust, easy pizza recipe, fresh mozzarella, basil pizza

Find it online: https://pokirecipes.com/perfect-crispy-homemade-margherita-pizza-recipe-easy-step-by-step-guide/