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Home / Recipes / Main Courses / Pizza / Classic Margherita Pizza

Classic Margherita Pizza

January 24, 2016 By Jill Selkowitz / 4 Comments Updated December 3, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Classic Margherita Pizza is an Italian inspired pizza with fresh tomato sauce and fresh basil leaves, baked quickly in a very hot oven.

Classic Margherita Pizza

Classic Margherita Pizza

It is great to have a Classic Margherita Pizza, whenever I want, without leaving the house.  This is a tried and true recipe that always yields a wonderful pizza that tastes like it came from the best New York Pizza Joint.

 

New York Style Pizza Dough

New York Style Pizza Dough

For a great Classic Margherita Pizza, you must first start out with a great New York Style Pizza Dough.

The crust has to have the right “bite.” You want to hear a crackle and a crunch with your bite and then the pizza dough should have a chewy texture.

This New York Style Pizza Dough is the closest I have come to rea New York Pizza, so give it a try when you make your next Classic Margherita Pizza.

While you are getting your toppings together, place your Pizza Stone on the middle rack of the oven and turn heat to its highest setting (550). Let the Pizza Stone and your oven heat for an hour. Make sure to remove your New York Style Pizza Dough from the refrigerator 30 to 45 minutes before you begin to shape it for your pizza.

Meanwhile, make the simple Pizza Sauce – To a Vitamix or Blender, add San Marzano tomatoes, olive oil and salt and give it a whirl. This simple Pizza Sauce is wonderful on a Margherita Pizza.

 

Toppings for Classic Margherita Pizza

Toppings for Classic Margherita Pizza

Once your New York Style Pizza Dough is all ready to go, get your toppings in order.

 

Roll out the New York Style Pizza Dough

Roll out the New York Style Pizza Dough

Put flour on work space and flatten dough.

The bottom should be the bottom and the top should be the top. Rub an extra amount of flour on the bottom of the dough and then turn over and use your fingers to mark the crust all around the circle. Pick up the dough and go back and forth and around, from hand to hand and let gravity stretch it. Use your fists around to stretch it more. It should be about 12 inches.

Turn it over and add a little more flour to the bottom.

 

Italian Margherita Pizza

Italian Margherita Pizza

Put the sauce in the center of the stretched dough and use the back of a spoon in a circular motion to spread it evenly across the surface, stopping approximately 1/2 inch from the edges. Slice the cheese into large pieces and place gently on the sauce and drizzle a little olive oil over the pie.

Using a pizza peel, pick up the pie and slide it onto the heated stone in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

 

Classic Margherita Pizza

Classic Margherita Pizza

Remove from oven and scatter basil leaves over the top.

 

Italian Margherita Pizza

Italian Margherita Pizza

I love onions and my husband does not, so only half the pizza gets onions. Sometimes I put the basil on top of the cooked pizza and sometimes, I put it on the pizza before cooking. I can’t decide which I like better, you see, I’m wild that way.

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Classic Margherita Pizza

5 from 1 vote
Print Pin SaveSaved! Rate
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: Italian
Prep Time: 20 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 28 minutes minutes
Servings: 4 servings
Calories: 0kcal
Author: Jill Selkowitz

Ingredients

Dough

  • See my New York Style Pizza Dough recipe

Margherita

  • 1 12- inch round pizza dough
  • 3 Tablespoons pizza sauce
  • Extra-virgin olive oil
  • 3 ounces Whole Mozzarella sliced
  • 5 Fresh Basil Leaves fresh

Pizza Sauce

  • 1 Whole Tomatoes in Purée drained, core steam removed
  • Extra Virgin Olive Oil
  • Sprinkle of Sea Salt

Instructions

Dough

  • Remove the New York Style Pizza Dough 30 to 45 minutes before you begin to shape it for pizza.
  • Put flour on work space and flatten dough.
  • The bottom should be the bottom and the top should be the top.
  • Rub an extra amount of flour on the bottom of the dough and then turn over.
  • Use your fingers to mark the crust all around the circle.
  • Pick it up and go back and forth and around, from hand to hand and let gravity stretch it.
  • Use your fists around to stretch it more. It should be about 12 inches.
  • Turn it over and add a little more flour to the bottom.

Pizza Sauce

  • Add all ingredients to a food processor and whirl it until desired texture.

Margherita

  • Place pizza stone on the middle rack of oven and turn heat to its highest setting (550). Let it heat for an hour.
  • Put the sauce in the center of the stretched dough and use the back of a spoon in a circular motion to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
  • Slice the cheese into large pieces and place gently on the sauce.
  • Drizzle a little olive oil over the pie.
  • Using a pizza peel, pick up the pie and slide it onto the heated stone in the oven.
  • Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
  • Remove from oven and scatter basil leaves over the top.

Notes

If you want to eat the pizza the same day that you prepared the dough, allow a 3-4 hour bench rest at room temperature.

Nutrition

Nutrition Facts
Classic Margherita Pizza
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

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Classic Margherita Pizza

Classic Margherita Pizza

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January 24, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

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Hi, I'm Jill, cooking enthusiast. Here you'll find top chef quality recipes with step by step photos and directions. More About Me

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