The Best Cheeses For A Margherita Pizza

The Margherita pizza is a Neapolitan classic, with a simple yet delicious combination of toppings. The pizza is traditionally topped with fresh mozzarella cheese, crushed tomatoes, basil leaves, and a drizzle of extra virgin olive oil. The dough is made with flour, water, salt and yeast, and the pizza is baked in a hot oven, preferably on a pizza stone.

Mozzarella

When making a Margherita pizza, it is important to use the best quality ingredients, as the pizza is so simple that the quality of each component really counts. Fresh mozzarella is superior in flavour and texture to vacuum-sealed mozzarella, which can taste rubbery. It is also important to add the basil after the pizza has been baked, as the heat will wilt the basil slightly, releasing its fragrant aroma without burning the leaves.

Fresh Basil

The basil is typically torn or sliced into thin ribbons and sprinkled over the pizza. Some recipes also add small basil leaves as accents. Fresh basil is strongly recommended over dried basil for the best flavor and presentation.

Tomato Sauce

The tomato sauce is the star of the show in a Margherita pizza. The best tomato sauce is made from crushed San Marzano tomatoes, which are a special variety of plum tomato originating from the San Marzano region near Naples, Italy. They are tender, rich in flavour, and have a thicker sauce than most other canned tomatoes.

To make the sauce, pour the whole can of tomatoes into a bowl and crush them by hand. You can also use a food processor for a smoother sauce. Add in some olive oil, garlic, and salt to taste. If you want to get fancy, you can also add some red pepper flakes for a kick of heat.

The key to a great Margherita pizza is to use the best quality ingredients you can find. This includes the olive oil- extra virgin olive oil is a must! The sauce should be spread in a thin layer on the pizza dough, leaving about a 1-inch border around the edges.

Now, let's talk about the dough. The dough is what makes or breaks a Margherita pizza. It should be chewy, crispy, and have a raised edge. The traditional dough is made by mixing water, salt, and yeast with flour, but you can also use a simple pizza dough recipe that you can find online.

Once you have your dough and sauce ready, it's time to assemble the pizza. Spread the sauce on the dough, leaving a border around the edges. Then, add the fresh mozzarella cheese. You can tear it into small pieces or cut it into thin slices. Add a sprinkle of Parmesan cheese, if desired, and a few pinches of salt.

Bake the pizza in a hot oven, preferably on a preheated pizza stone, until the crust is golden and the cheese is melted. Remove it from the oven and add the fresh basil leaves on top. The basil should be added after baking to preserve its beautiful green colour and fresh flavour.

And there you have it! A classic Margherita pizza with a delicious tomato sauce that will transport you to the streets of Naples.

Pizza Dough

Ingredients:

The basic ingredients for pizza dough are flour, yeast, water, salt, and olive oil. You can also add a little sugar to help feed the yeast and tenderize the dough. If you want to get fancy, you can experiment with different types of flour like bread flour or 00 flour, which will give you a chewier crust. But all-purpose flour works just fine and is the most accessible option.

Method:

Start by mixing your dry ingredients (flour, yeast, salt, and sugar, if using) in a large bowl. Then add the olive oil and warm water and stir until the dough starts to come together. You may need to add a little more flour or water to get the right consistency. The dough should be slightly sticky but still manageable.

Once the dough has come together, turn it out onto a floured surface and knead it for a few minutes until it's smooth and elastic. Then, place the dough in an oiled bowl and cover it with plastic wrap or a kitchen towel. Let the dough rise in a warm place for about an hour or until it has doubled in size.

After the dough has risen, gently deflate it and transfer it to a floured surface. Divide the dough into two equal portions if you're making two pizzas. Use your hands or a rolling pin to shape the dough into a circle, making the edges slightly thicker than the center.

Baking:

Preheat your oven to a high temperature, ideally around 475-550°F. If you have a pizza stone or steel, place it in the oven to preheat as well. Otherwise, a baking sheet will work. Dust your pizza pan or stone with cornmeal or semolina to prevent sticking and give your crust a little extra crunch.

Transfer the dough to your prepared pan and stretch it out to your desired thickness. Use your hands to form a thicker crust around the edges if you like. Brush the dough with olive oil and poke holes in the center with a fork to prevent bubbles from forming.

Add your desired toppings and bake for about 10-15 minutes, or until the crust is golden brown and the cheese is melted. For a Margherita pizza, top your dough with a simple tomato sauce, fresh mozzarella cheese, and basil leaves. Sprinkle with red pepper flakes and a drizzle of olive oil for an extra kick.

Make-Ahead and Storage:

You can make pizza dough ahead of time and store it in the refrigerator for several hours or up to 2 days. You can also freeze pizza dough for up to 3 months. Just let it thaw overnight in the refrigerator before using.

Olive Oil

Extra virgin olive oil is used to make the dough for the pizza base. It is combined with flour, water, salt and yeast to make the dough. Olive oil is also used to coat the dough before the toppings are added. The dough is then baked in a very hot oven, preferably on a pizza stone, to achieve a crispy crust.

Finally, a light drizzle of extra virgin olive oil is added to the pizza after it comes out of the oven, along with a sprinkling of fresh basil. This final touch adds flavour and fragrance to the pizza.

Frequently asked questions