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This classic Margherita brings together fresh, simple ingredients in a way that just feels right. The crust turns crisp, the tomato sauce bursts with flavor, the mozzarella melts creamy, and the basil adds a lovely fresh kick. It’s the kind of food that feels cozy and hits the spot every time.
I whipped this up when I wanted a taste of Italy at home. It quickly became my favorite for relaxed dinners and weekend get-togethers.
Things You’ll Use
- Crushed tomatoes: bright and flavorful, try to find San Marzano or another top-quality type
- Fresh mozzarella cheese: creamy and melts just right, mozzarella packed in water is best
- Salt: balances the tomatoes’ tang and brings out all the flavors, fine sea salt works great
- Olive oil: smooths out flavors and helps cheese melt evenly, opt for extra virgin
- Pizza dough: your base, choose a stretchy and fresh dough for great chew and rise
- Fresh basil leaves: add a fresh, aromatic pop, pick bright green leaves without spots
Step-By-Step Cooking
I love to drizzle some extra olive oil on the pizza right after it’s out of the oven for a silky finish. The first time I saw my kids light up tasting homemade Margherita made me realize how simple food can turn magical.
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Great Pairings
Using a pizza stone helps get you closer to that wood-fired texture. Keep toppings light so it doesn't get soggy. This pizza’s magic is in its simplicity, so focus on good ingredients and timing for the best results.
Frequently Asked Cooking Questions
- → What kind of dough works best for Margherita pizza?
The best dough is soft and stretchable, rolled out thin so the crust ends up crisp but still chewy.
- → How do I get a crispy crust?
Bake on a pizza stone at a high heat, about 475°F, to get that nice golden, crunchy crust.
- → Which cheese should I use?
Fresh mozzarella is key because it melts well and adds a smooth, mild taste you need for this pizza.
- → Should I add fresh basil before baking?
It’s best to put fresh basil on after baking to keep its bright color and smell.
- → How much olive oil should I use?
Just a little olive oil drizzled on before baking adds flavor and helps the cheese and crust brown well.