Authentic Pizza Margherita Recipe - Allrecipes.com
Authentic Pizza Margherita Recipe
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How to Make Pizza Margherita
See how to make a classic pizza margherita. See more
  • READY IN hrs

Authentic Pizza Margherita

Recipe by  

"Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt."

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Ingredients Edit and Save

Original recipe makes 4 pizzas Change Servings
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  • PREP

    30 mins
  • COOK

    10 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Stir flour and 1 teaspoon salt in a bowl. Set aside.
  2. Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
  3. Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
  5. Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
  6. Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
  7. Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2012

Very quick, easy and came out great. I preheated my oven a bit before placing the bowl of dough in it and it doubled in about 20 minutes.

 
Most Helpful Critical Review
Jan 19, 2013

I have to ask, did a lot of you buy the pizza dough? I rechecked the ingredients over and over....this dough was totally unworkable. I'm confused as to why this wasn't a problem for others.

 

28 Ratings

May 13, 2012

This makes a delicious pizza. It takes some time and effort but well worth it. I followed as directed and had excellent results. My first time baking a pizza on a stone, will not make one any other way now. I made only 1 pizza, wrapped remaining 3 balls with plastic wrap and put in fridge. Next day removed one, let come to room temp and punched back down. Made pizza, came out as perfect as the first. The whole family loved this pizza. Thank you for the recipe.

 
Jul 05, 2012

I substitute 1/4 cup cornmeal for flour. I've also found that whole milk mozzarella is easier to handle in a semi-frozen state and I cube it instead of just slice it. My "pizza sauce" is little more than a can of drained plum tomatoes which I puree with an immersion blender and add a little bit of olive oil, black pepper, a pinch of sugar and a pinch of sea salt. Simple.

 
Aug 05, 2012

Delicious and fresh! I did not use pizza sauce, instead I used sliced homegrown tomatoes that I lightly salted and let drain in a strainer to get the excess liquid out. The dough was super easy to make and I used whole wheat flour to replace a cup of AP flour. So simple.

 
May 18, 2012

this recipe was great, I used a small amount of honey in place of the sugar

 
Jul 01, 2012

This pizza was delicious but I couldn't quite figure out how to get the sliced mozzarella to cover the entire pie once cooked. I followed the directions but my pizza was not covered in the cheese. Next time I may opt for shredded mozzarella instead.

 
Jul 02, 2012

Yum. My favorite pizza. Plain and delicious. No need for all sorts of add-ons. Please make your own sauce though because something this simple demands quality.

 

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Nutrition

  • Calories
  • 966 kcal
  • 48%
  • Carbohydrates
  • 105.8 g
  • 34%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 48.7 g
  • 97%
  • Sodium
  • 2187 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

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