Pizza Margherita
Savor the soul of Naples with this artisanal Pizza Margherita, where a golden, herb-infused crust cradles a vibrant tomato sauce, velvety mozzarella, and fragrant basil leaves kissed by a whisper of smoked sea salt. A timeless classic reimagined with a touch of rustic elegance.
Pizza Margherita
Brief Description
Savor the soul of Naples with this artisanal Pizza Margherita, where a golden, herb-infused crust cradles a vibrant tomato sauce, velvety mozzarella, and fragrant basil leaves kissed by a whisper of smoked sea salt. A timeless classic reimagined with a touch of rustic elegance.
By Emily Parker
Posted on May 16, 2025 | Last updated on June 1, 2025
Recipe Details
Ingredients
For the Herb-Infused Dough
- 260 g tipo 00 flour (or high-quality bread flour)
- 160 ml warm water (38–40°C)
- 1 tsp active dry yeast (or 12 g fresh yeast)
- 1 tsp smoked sea salt
- 1 tsp raw honey
- 1.5 tbsp extra virgin olive oil
- 1 tsp dried oregano (for a subtle herbal note)
For the Topping
- 180 g hand-crushed San Marzano tomatoes
- 160 g fior di latte mozzarella, torn into rustic chunks
- 12–15 fresh basil leaves, preferably Genovese variety
- 2 tbsp basil-infused olive oil (infuse oil with fresh basil for 24 hours, or use store-bought)
- Pinch of smoked sea salt
- Optional: 1/2 tsp chili flakes for a gentle kick
Preparation Steps
-
Craft the Herb-Infused Dough:
In a large bowl, whisk flour, smoked sea salt, and dried oregano. Dissolve honey and yeast in warm water, letting it bloom for 5–7 minutes until frothy. Stir in olive oil, then combine with dry ingredients. Knead for 10 minutes until the dough is soft and slightly tacky. Cover with a damp cloth and let it rise in a cozy spot for 1–1.5 hours until doubled.
-
Prepare the Rustic Sauce:
Crush San Marzano tomatoes by hand for a chunky texture. Mix in a pinch of smoked sea salt and 1 tbsp basil-infused olive oil. Set aside to let the flavors meld.
-
Shape the Masterpiece:
Preheat your oven to 260°C (or as hot as it goes), ideally with a pizza stone inside for at least 45 minutes. On a floured surface, gently stretch the dough into a 32 cm circle, keeping the edges slightly thicker for a chewy rim.
-
Assemble with Flair:
Spread the tomato sauce in a thin, even layer, leaving a 2 cm border. Scatter mozzarella chunks artfully across the surface. Drizzle with 1 tbsp basil-infused olive oil and sprinkle chili flakes if desired.
-
Bake to Perfection:
Slide the pizza onto the preheated stone or a baking sheet. Bake for 10–13 minutes until the crust is golden with charred bubbles and the mozzarella is molten and bubbly.
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Finish with Finesse:
Crown the pizza with fresh basil leaves and a final drizzle of basil-infused oil. Serve immediately, letting the aroma transport you to an Italian piazza.
Chef's Tip
- Herb-Infused Dough Twist: Add a pinch of rosemary or thyme to the dough for an unexpected aromatic depth.
- Charred Crust Secret: Brush the dough edges with a touch of honey before baking for a caramelized, glossy finish.
- Basil Brilliance: Lightly bruise the basil leaves before garnishing to release their essential oils for maximum flavor.
Nutrition Facts
Per serving
Reviews
Rordon Gamsey
Best pizza!
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