How to make
To prepare this authentic homemade Margherita pizza, begin with the Italian-style pizza dough. In a large bowl pour the cold water and dissolve the dry yeast in it. Stir well until the yeast is completely dissolved and no lumps remain.
Add about half of the flour to the water and mix with a spoon until a thick batter forms. Then add the fine sea salt and olive oil. Gradually incorporate the remaining flour, mixing continuously until the dough begins to pull away from the sides of the bowl.
Transfer the dough onto a lightly floured work surface. Knead it for about 10-12 minutes until it becomes smooth, elastic and no longer sticky to the hands. Proper kneading helps develop gluten which creates the classic chewy pizza texture.
Cover the dough with a damp towel and allow it to rest for about 20-30 minutes at room temperature. This resting phase relaxes the gluten and makes the dough easier to shape.
Divide the dough into balls, usually 4 or 5 pieces weighing about 250-300 g (8.8-10.6 oz) each. Place the dough balls into lightly oiled containers with lids.
Transfer the containers to the refrigerator and allow the dough to ferment for at least 24 hours, ideally 48 hours. This slow fermentation develops flavor and creates the characteristic airy bubbles and lightly charred crust typical of authentic Italian pizza.
Remove the dough from the refrigerator at least 2 hours before baking so it can come to room temperature and relax.
Preheat the oven to the highest possible temperature, usually between 250-275°C (480-525°F), for at least 30-45 minutes before baking.
Place a baking tray or pizza stone on the lowest rack in the oven. This helps achieve a crisp bottom crust similar to traditional pizza ovens.
For the Margherita topping, place about 2-3 tablespoons of tomato sauce in the center of the stretched pizza dough. Spread it in circular motions toward the edges, leaving about 2 cm (1 inch) around the rim to form the classic cornicione crust.
Drizzle a very small amount of olive oil over the tomato sauce before adding the cheese. This helps distribute heat and enhances the flavor.
Add pieces of well-drained fresh mozzarella evenly across the pizza. Do not overload the pizza with cheese - the red tomato sauce should still be visible between the pieces.
Fresh basil can be added after baking to preserve its aroma and bright color. Alternatively, you may place the leaves under the mozzarella before baking so they are protected from direct heat.
Bake the pizza in the oven for about 8-12 minutes at 250°C (480°F) until the crust becomes golden and slightly blistered.
During the last 1-2 minutes you can switch on the grill function to create the characteristic brown spots on the crust.
If using a dedicated pizza oven, preheat it to the maximum temperature (around 400°C / 750°F) and bake the pizza for only 2-4 minutes.
Serve the homemade Margherita pizza hot and enjoy its classic Italian flavor.
Be sure to also check out how to make Neapolitan pizza, the traditional Italian Capricciosa pizza and the famous spicy Pepperoni pizza - beloved Italian classics with unforgettable flavor.
