Margherita Pizza

I always prefer to make foods myself rather than buying ready-made. Yes, it takes a little more effort but the end result is always worth the time.  I have been obsessed with making my own pizza for years. To me a good crust and sauce makes the pizza. In the beginning they were not so good, but over the years through trial and error I have become pretty pleased with my efforts. My favorite so far is Margherita Pizza…

Margherita Pizza 

Since the dough needs time to rise I prepare that first. There are a couple of important steps that I like to follow. I like to use a scale to weigh out the bread flour. I think it helps to create a great crust. Use a thermometer to check the temperature of your water before adding it to the flour mix. If your water temperature isn’t correct, it will affect how the yeast works.

After your dough has risen, pour it out onto a lightly floured countertop.  Dough will look very light and airy, gently knead and reshape into a ball.  

I’ve tried every type of pizza pan there is and find the stone is my favorite. I have learned that placing the stone in the oven while it is heating works best. Once at temperature, be ready with your dough to keep the stone from cooling too much.

 

Margherita Pizza

This is the same dough and sauce recipes as this pizza. The only difference is the topping. Here, I used fresh thinly sliced mozzarella and about 1/4 cup of thinly sliced fresh basil leaves. Simple and delicious!

Margherita Pizza

I love this pizza dough…it always comes out crisp and chewy!  A bonus is Margherita Pizza is a great for using all that fresh basil that is growing in the garden. You just can’t beat fresh basil on a homemade pizza.

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Comments

  1. Well … at least I know what’s for dinner now! Margherita pizza = yummy!!! I also cook on my stone (and I may have the same one you do!) because I feel that it cooks more evenly and gets the crust perfectly crisp on the outside, yet still chewy on the inside. And yes … fresh herbs make a HUGE difference!!

    • I love this stone. As you can see, I’ve had it for years :D It’s from Pampered Chef, the more you use it the better it gets. I love fresh herbs. I’ve started a new garden since moving last year and so far basil is all I have been able to grow. I don’t have the greenest thumb, so next year I’m planning on buying plants that are always grown. lol

  2. Sounds simple Cindy but I have tried making pizza before and struggled with the base. It’s clearly something that needs practice. I didn’t have a pizza stone and used a baking tray. I hear that using the stone makes a big difference too. Your post and those lovely photos have definitely given me inspiration to try again!

    • Thanks Miranda! This dough recipe is super easy. My tips would be to make sure you scoop the flour into a measuring cup or weigh it, be sure your water isn’t too hot-that’ll make the yeast not work properly, and lastly don’t over knead the dough. I usually just knead enough to form a nice ball. Too much and it will make your pizza crust too tough. A baking tray should work just fine so long as your oven is nice and hot. Let me know if you give it a try. :D

  3. Margie says:

    I recently started using baking steel for my pizza and have now retired my stone. Your photos are great they make you hungry for pizza.

    • Oh, I haven’t used baking steel. I hear it is suppose to be really great for high temps. Hmm, I may have to look for one of those. I love need cooking tools :D Thanks!

  4. Ohh yum. I often try to choose a pizza more ‘interesting’ with lots of veggies and things, but actually I’d rather choose a margherita every time ;) you just can’t beat it! Your version looks amazing :)

    • Thanks! I too like to try different toppings, but that seems to happen only when I go out to eat. My kids are pretty picky with their pizza, so at home I keep it pretty simple. Even so, I love this pizza’s classic flavors :D

  5. I agree that nothing can beat a simple margherita pizza made with garden fresh ingredients!

  6. Really nice pizza! Margherita is also my favorite. :)

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  4. […] fresh mozzarella, fresh tomato, and fresh basil. I serve up this combination in many ways, such as Margherita Pizza and Pasta Margherita. Continuing on my quest to use up my fresh basil and tomatoes, I decided […]

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