Description
This Ultimate Pizza Margherita recipe delivers an authentic Italian experience with a crispy, chewy crust topped with a flavorful homemade tomato sauce, fresh basil, creamy buffalo mozzarella, parmesan shavings, and peppery rocket leaves. The dough is made using a combination of strong white flour and semolina for that perfect texture, and the pizza is baked in a hot oven for a deliciously golden finish.
Ingredients
Scale
Dough
- 350g strong white flour
- 25g coarse semolina, plus extra for sprinkling
- 1½ tsp salt
- 7g pkt fast-action dried yeast
- 1 tbsp olive oil (not extra virgin), plus extra for drizzling and kneading
- 275ml tepid water
Tomato Sauce
- 400g can plum tomatoes
- 2 plump garlic cloves, finely chopped
- 2 tbsp tomato purée
- Salt and pepper, to season
Toppings
- 2 balls buffalo mozzarella (about 140g each), drained and patted dry
- Two small handfuls basil leaves, roughly torn
- Parmesan shavings, to serve
- Rocket leaves, to serve
Instructions
- Mix the Dough: In a bowl, combine the strong white flour, coarse semolina, salt, and fast-action dried yeast. Create a well in the center and pour in the olive oil and tepid water. Mix and squeeze everything together with your hands until you have a sticky dough.
- Initial Rest: Cover the bowl with a cloth and leave the dough to rest for 15 minutes to start activating the yeast and hydrating the flour.
- Knead the Dough in Stages: Transfer the dough to a lightly oiled surface. Oil your hands and the inside of the bowl to avoid sticking. Knead the dough about 12 times, turning a quarter each time, then shape it into a ball with the seam side down and place it back in the bowl. Cover and leave for 10 minutes. Repeat this kneading and resting process two more times, resting for 10 minutes after the second knead and 15 minutes after the last, always oiling your hands and the surface between.
- Prepare the Sauce: While the dough rests, drain the canned plum tomatoes into a bowl and use scissors to cut them into small pieces. Stir in finely chopped garlic, tomato purée, and season well with salt and pepper. Set aside to develop flavor.
- Prepare the Baking Surface and Oven: Brush a baking sheet with olive oil and sprinkle with semolina to prevent sticking. Preheat the oven to 240°C (fan 220°C, gas mark 9) for a hot baking environment.
- Shape the Dough: When the dough is ready, cut it in half. On a lightly floured surface, knead one half 4-5 times to release air bubbles. Roll it out until it forms a 28cm circle. If the dough springing back makes rolling difficult, brush off excess flour and rub a little oil on the surface to ease rolling. Transfer the dough carefully to the prepared baking sheet.
- Add Toppings: Brush the dough with olive oil. Spread half of the tomato sauce evenly over the dough nearly to the edge. Scatter half the torn basil leaves over the sauce. Tear up one ball of mozzarella and distribute it evenly on top. Finish with a grating of black pepper and a drizzle of olive oil.
- Bake the Pizza: Bake in the preheated oven for 12-15 minutes until the mozzarella is bubbling and the crust has turned a golden brown.
- Repeat for Second Pizza: Repeat the shaping, topping, and baking steps with the remaining dough, sauce, basil, and mozzarella.
- Serve: Once baked, scatter parmesan shavings and rocket leaves over the pizzas. Drizzle with a little extra olive oil before serving for a fresh, vibrant finish.
Notes
- Use strong white flour and coarse semolina in the dough for a perfect balance of chewiness and crispness.
- Buffalo mozzarella adds creaminess and authenticity; drain and pat dry to avoid soggy pizza.
- Do not over-knead the dough; the recipe relies on rest periods to develop gluten and texture.
- Rolling out the dough with a little oil instead of flour towards the end prevents stiffness.
- Baking at a high temperature ensures a crisp crust and bubbling cheese.
- Fresh basil and rocket added after baking provide fresh herbal notes and texture contrast.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: pizza margherita, homemade pizza, buffalo mozzarella pizza, Italian pizza recipe, easy pizza dough, classic Margherita
