Description
This classic Margherita Pizza recipe features a thin, crispy crust topped with a rich homemade San Marzano tomato sauce, fresh mozzarella cheese, fragrant basil leaves, and a hint of red pepper flakes. Baked at a high temperature, this easy-to-make pizza captures the authentic flavors of traditional Italian cuisine, perfect for a satisfying meal any day of the week.
Ingredients
Scale
Pizza Sauce
- 1 (28-ounce) can whole San Marzano tomatoes
- 2 teaspoons extra-virgin olive oil (plus more for drizzling)
- 2 small garlic cloves
- ½ teaspoon sea salt
Dough and Toppings
- Cornmeal (for stretching the dough)
- 1 pound pizza dough
- 8 ounces fresh mozzarella cheese (torn or thinly sliced)
- Fresh basil leaves
- Red pepper flakes (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 500°F (260°C) to ensure it’s hot enough to create a crispy crust while baking.
- Prepare the Tomato Sauce: In a food processor, combine the whole San Marzano tomatoes with their juices, extra-virgin olive oil, garlic cloves, and sea salt. Process the ingredients until you achieve a smooth tomato sauce.
- Prepare the Dough: Lightly dust a baking sheet with cornmeal to prevent sticking. Place the pizza dough on the sheet and carefully stretch it into a large oval shape, creating an even base with a slight edge for the crust.
- Apply Sauce: Spread a heaping ½ cup of the prepared tomato sauce evenly over the stretched dough, leaving about a 1-inch border around the edges to form the crust.
- Add Cheese and Bake: Distribute the torn or thinly sliced fresh mozzarella cheese on top of the sauce. Transfer the baking sheet to the hot oven and bake for 10 to 12 minutes, or until the pizza crust is golden brown and the cheese is melted and bubbly.
- Finish with Toppings: Remove the pizza from the oven and immediately top it with fresh basil leaves and sprinkle with red pepper flakes to taste. Drizzle extra-virgin olive oil over the pizza for added flavor and serve hot.
Notes
- Using San Marzano tomatoes gives the sauce a sweeter and less acidic flavor, but you can substitute with any high-quality canned plum tomatoes if unavailable.
- For a crispier crust, preheat a pizza stone in the oven and place the pizza directly on the stone instead of a baking sheet.
- Feel free to adjust the amount of garlic and red pepper flakes to your taste preference.
- If fresh mozzarella is watery, pat it dry on a paper towel before adding to avoid soggy pizza.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Margherita Pizza, homemade pizza, Italian pizza, fresh mozzarella, San Marzano tomatoes, pizza dough
