My go-to pizza at all pizza restaurants is a margherita. It’s my favorite…hands down. Logically I had to create my own classic margherita pizza recipe that rivals the pies I had in Italy.
I honestly feel like you can judge how legit a pizza place is on how good their margherita is. If they can’t make a good marg…pizza in it’s most simple, pure form…then I have little hope for any of their other ‘zas. Might be harsh, but it has worked for me so far!
The crust in this recipe is a Neopolitan crust which means that it is thin. We love it thin and chewy. This pizza crust recipe is flawless and the perfect compliment to the simple and delicate but bold flavor of a margherita pizza.
Ingredients for a Margherita Pizza Recipe
Recipes that are amazing have to be complicated and have a grocery list a mile long, right? Wrong! The crust has just 5 ingredients, the sauce has 2, and for the toppings, there are 3. It really couldn’t be more simple! Here is what you will need:
Dough:
- Baker’s flour (or 00 flour): essential to getting that chewy crust you want in a pizza, see section below for more details
- Water: it needs to be warm (105-115 degrees F) to activate the yeast properly
- Sea Salt: go for fine grain, adds flavor to the crust
- Sugar: feeds the yeast
- Instant Yeast: don’t use active dry yeast
Sauce:
- San Marzano Tomatoes: you can use crushed, whole, diced…whatever you can find…it all ends up in the blender
- Sea Salt: adds flavor to the sauce
Toppings:
- Fresh Mozzarella: you can use as much or as little of the cheese as you want
- Fresh Basil: I like to leave the leaves whole and scatter them over th