Pizza Margherita
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Learn how to bake pizza in a wood-fired oven, step-by-step, just like they traditionally do in Naples, the birthplace of pizza.
Tona Davis saved to Wood fired
To give the classic Margherita pizza a spicy kick, we season the tomato sauce with red pepper flakes and a touch of cayenne. You’ll have some sauce left over; store in the refrigerator and make this spicy pizza margherita pizza again later in the week.
How to make a classic margherita pizza at home. #howtomakepizza #margheritapizza #robertaspizza #howtomakemargheritapizza #pizzarecipe
Shannon Barr saved to My Style
Ingredienti per 4 pizze Tempo di preparazione: 30 minuti Difficoltà: facile Per l’impasto: Farina forte 00 625 g; Acqua 425 g; Lievito di birra 4 g; Sale fino 12 g; Per il condimento: Passata di pomodoro 320 g; Mozzarella 280 g; Parmigiano grattugiato 15 gr; Sale fino q.b.; Origano q.b.; Basilico fresco q.b.; Olio extravergine di oliva q.b.;
Ingredients
Ingredients
- • Farina forte 00: 625 g
- • Acqua: 425 g
- • Lievito di birra: 4 g
- • Sale fino: 12 g
- • Passata di pomodoro: 320 g
- • Mozzarella: 280 g
- • Parmigiano grattugiato: 15 gr
- • Sale fino: q.b.
- • Origano: q.b.
- • Basilico fresco: q.b.
- • Olio extravergine di oliva: q.b.
Chef in Camicia saved to Pizza
Just follow these pro tips from chef Carlo Mirarchi of the famed Roberta's in Brooklyn.
Ashley Natale saved to Dinner recipes
Best Pizza in the World: The 14 Top Cities for Pizza
Condé Nast Traveler saved to Eating Up The World
432 · 35 minutes · My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again! If you maintain a sourdough starter, I highly recommend preparing this pizza with sourdough pizza dough! It offers a flavor and texture that cannot be replicated.
432 · 35 minutes · My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make it over and over again! If you maintain a sourdough starter, I highly recommend preparing this pizza with sourdough pizza dough! It offers a flavor and texture that cannot be replicated.
Ingredients
Produce
- • 5 Basil, large fresh
- • 2 Garlic cloves, fresh
- • 1 cup San marzano tomatoes, canned
Baking & Spices
- • 1/2 tsp Active dry yeast
- • 2 1/2 cups All-purpose flour, unbleached
- • 1/4 tsp Black pepper, freshly ground
- • 3/4 tsp Diamond crystal kosher salt
- • 1 tsp Granulated sugar
- • 2 large pinches Kosher salt
- • 1 Red pepper flakes, dried
- • 1 Semolina and all-purpose flour
Oils & Vinegars
- • 1 1/3 tbsp Olive oil, extra virgin
Dairy
- • 7 oz Mozzarella cheese, fresh
- • 2 tbsp Parmigiano-reggiano cheese
Other
- • 7 ounces (105°F to 115°F) warm water
A Beautiful Plate saved to BHG's Best Recipes
Originating in Naples, the Margherita pizza is a traditional pie made up of fresh, simple ingredients—the heart of true Italian cuisine.
Ingredients
Produce
- • 1 Handful Basil, fresh leaves
- • 1 (28-ounce) can Delallo imported san marzano tomatoes
Baking & Spices
- • 1 (17.6-ounce) delallo pizza dough kit
- • 1 Black pepper, Freshly ground
Oils & Vinegars
- • 1 Delallo extra virgin olive oil
Dairy
- • 1 lb Mozzarella, fresh
Deli
- • 1 Delallo sea salt grinder
Liquids
- • 1 1/4 cups Water
Choosing Balance saved to Healthy Dinner Recipes
3 · Ken's recipe is the ultimate pizza dough! I've updated his instructions to make them a bit easier to follow. We've been making this pizza for years and it truly tastes just like pizza in Italy. It's a bit lengthy of a process, but each step is simple. It will be worth it for that chewy, airy crust. The best pizza!
Ingredients
Produce
- • 1 Basil, fresh
- • 1 clove Garlic
- • 1/4 tsp Oregano, dried
- • 1 Pizza peel
- • 1 large can San marzano tomatoes
Baking & Spices
- • 7 3/4 cup Flour, white
- • 1 dash Red pepper flakes
- • 1 1/4 tbsp Sea salt, fine
- • 1 1/2 tsp Sea salt
- • 1 Toppings you'd like
- • 1/2 tsp Yeast, instant dried
Oils & Vinegars
- • 1 1/2 tbsp Olive oil
Dairy
- • 1 lb Mozzarella cheese, fresh
- • 1 Parmesan cheese, fresh
Frozen
- • 1 Pizza stone
Liquids
- • 3 cup Water
6 · huile d'olive, mozzarella di buffala, basilic frais, Parmesan, oignon, huile d'olive, thym, feuille de laurier, poivre, tomates pelées, double concentré de tomates, ail, basilic frais, sirop de sucre de canne, farine, huile d'olive, levure, eau, fleur de sel
Ingredients
Ingredients
- • huile d'olive
- • 125 g de mozzarella di buffala campana de très bonne qualité
- • de basilic frais
- • de Parmesan reggianno
- • 1 oignon ou deux petits
- • huile d'olive
- • 2 branches de thym frais
- • 2 feuilles de laurier
- • poivre et sel
- • 235 g de tomates pelées en boite de bonne qualité
- • 2 c.à.c de double concentré de tomates en tube
- • 2 gousses d'ail
- • 10 g de basilic frais
- • sirop de sucre de canne
- • 100 g de farine de bonne qualité (type 65)
- • 1 c.à.s d'huile d'olive extra vierge.
- • 5 g de levure boulangère (Non déshydratée).
- • 9 cl d'eau minérale tiède (Pas d'eau du robinet).
- • 8 fleur de sel de Guérande.
Fatiha Bouhidel saved to Tomates