In my house, we probably have pizza at least once a month. Real pizza, I'm not counting the frozen stuff. It's usually some kind of takeout that will deliver to us when we are super busy or just craving that yummy goodness. Our pizzas are usually loaded with all kinds of meats and cheeses. I would throw on some black olives and mushrooms for good measure but my husband doesn't like them. Of course, we also order a plain cheese for the extra picky kiddos that are hanging around.
Since I rarely get a pizza that is of my complete choosing I decided to make one I often order in restaurants – a Classic Margherita Pizza. This pizza features a homemade crust with a thin layer of sauce. Topped with freshly grated parmesan cheese (with my rotary cheese grater), mozzarella cheese, and sprinkled with hand torn basil strips. I used a combination of freshly shredded and cubed mozzarella cheese. It has a very authentic taste.
To cut my Margherita Pizza I used Kitchen Maestro Pizza Scissors. It makes perfect sized slices without out leaving a stringy mess like some other pizza cutters do. They are nice and sharp can easily cut any type of pizza – fresh or frozen. Gliding right through even thick crusts.
I love how these pizza cutters can cut and serve a slice pizza in one swoop. They are a nice bright orange color and by the feel of them you can tell they are a quality product. They are even dishwasher safe so you can just throw them in when you are done. It's a great product for any pizza lover. So pretty much anyone and everyone you know!
I highly recommend using a pizza stone and a pizza peel when making this Margherita Pizza recipe. I used a ceramic pizza stone. It has a super easy clean up process and doesn't get discoloured like other stones. It will help you achieve that more authentic taste you are going for.
Classic Margherita Pizza Recipe
- 2.5 cups all purpose flour
- 1 tsp granulated white sugar
- 1/2 tsp active dry yeast
- 3/4 tsp salt
- 7 ounces warm water
- 1 tbsp olive oil
- cornmeal for the pizza peel
Pizza Sauce and Toppings
- 1 cup italian style pureed tomatoes
- 1.5 tsp minced garlic
- 1 tsp + extra olive oil
- 1/4 tsp ground black pepper
- 3 pinches salt
- freshly grated parmesan cheese
- 1 cup mozzarella cheese shredded or cubed
- 6 fresh basil leaves torn into strips by hand
- In a medium sized bowl, whisk together all dry dough ingredients, not including the cornmeal. Add in the warm water and olive oil. Stir together until combined. It will look pretty dry at this point.
- Place the dough onto a well-floured surface and knead for about 3-4 minutes. By the end, the dough should be slightly tacky. Place dough ball into a bowl greased with olive oil and cover with a kitchen towel. Let the dough rest for two hours in a warm, dry place.
- Preheat oven to 550 degrees F. While the oven is preheating place the pizza stone on the top third of the oven to preheat as well.
- While the oven is preheating, place the pureed tomatoes, garlic, pepper, salt, and olive oil in a small bowl. Combine well. Shred or cube your mozzarella and set aside as well. Have your basil leaves nearby too.
- Once the dough has doubled in size, tear into two equal balls. Let rest for 10 more minutes on a floured surface, covering loosely with plastic wrap.
- Dust your pizza peel with cornmeal and stretch one dough ball into a 10-12 inch circle. While the dough is sitting on the pizza peel, top it with a drizzle of olive oil and 1/2 cup of the tomato mixture. Spread evenly and thinnly leaving about 1/2 inch or less border around all sides.
- Using a rotary cheese grater, grate the parmesan cheese over the sauce. Eye it to your liking. Distribute 1/2 cup of the mozzarella and 3 basil leaf strips torn by hand evenly over the sauce. Bake for 7-8 minutes or until cheese is bubbling and crust is golden.
- Remove from oven with pizza peel and top with the additional torn basil leaves and parmesan cheese. Cut and serve immediately. Follow the same steps for the second dough ball or freeze for later.
What is your favorite kind of pizza?