There’s something truly magical about the smell of baking bread wafting through the house, and when it comes to comfort food, Homemade Pizza Margherita tops the list. I remember the first time I made pizza from scratch; it felt like an adventure in my own kitchen. The excitement of kneading the dough, watching it rise, and finally slapping on my favorite toppings brings a burst of joy that no pre-made pizza can replicate. Each step of the process is a journey, from mixing the flour to shaping the dough into a perfect circle. I love gathering friends and family around the table, sharing laughter and stories as we enjoy a slice or two. With the Homemade Pizza Margherita, you’re not just making a meal; you’re creating memories that last a lifetime. It’s the kind of dish that invites creativity, whether you prefer classic toppings or something a bit more adventurous.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Medium

Calories:
250 kcal

Protein:
8 g

Diet:
Vegan, Gluten-Free, AIP

Fat:
3 g

Tools Used:
Food Processor, Pizza Stone, Pizza Peel

Why This Homemade Pizza Margherita Is a Winner

Fresh Ingredients Make All the Difference

One of the things I adore about Homemade Pizza Margherita is the simplicity of the ingredients. Using fresh, high-quality components elevates the dish from basic to extraordinary. The vibrant flavor of fresh tomatoes, paired with creamy mozzarella, is a match made in culinary heaven.

Perfect for Any Occasion

Whether it’s a casual weeknight dinner or a special gathering, this pizza fits right in. It’s versatile enough for any occasion, and who doesn’t love pizza? Making it from scratch just feels special.

A Family Affair

Making pizza is a fun activity that everyone can enjoy. I often involve my kids in the process, letting them shape their own mini pizzas. It turns cooking into a family bonding experience, and we always end up with smiles on our faces.

Great for Customization

While the classic Homemade Pizza Margherita features simple toppings, you can customize it to your liking. Whether you want to add pepperoni, mushrooms, or even pineapple, the sky’s the limit!

Healthier Than You Think

Making your pizza at home means you have control over the ingredients. You can opt for whole wheat flour or add more veggies to your toppings. This makes it a healthier option compared to many takeout pizzas.

Learning to Make Dough

One of the most satisfying skills you can learn is how to make pizza dough from scratch. It’s a simple process that yields delicious results, and once you master it, you’ll find yourself wanting to make pizza all the time!

What You Need for Homemade Pizza Margherita

When creating a Homemade Pizza Margherita, the selection of ingredients is crucial. Each component plays a vital role in delivering the perfect flavor profile. The key players here are the bread flour, which provides the base for our dough, and the fresh toppings that enhance the pizza’s classic taste.

Bread Flour: 3 cups plus more for dusting the work surface. The high protein content in bread flour is perfect for creating a chewy crust that will hold up under the weight of toppings.
Sugar: 2 teaspoons. This little bit of sweetness helps to activate the yeast, giving the dough a nice rise and a hint of flavor.

Instant Yeast: ½ teaspoons. This ingredient is essential for making the dough rise, resulting in a light and airy crust.
Ice Water: 1 ⅓ cups. Using ice water helps to keep the dough cool, preventing it from getting too warm during mixing, which can affect the yeast’s activity.
Salt: 1 ½ teaspoons. Essential for flavor, salt also strengthens the dough’s gluten structure.

Olive Oil: 1 tablespoon plus more for oiling the work surface. This enriches the dough and helps create a crispy crust.

Putting Together Homemade Pizza Margherita

Making your own Homemade Pizza Margherita can be an incredibly rewarding experience. Follow these steps carefully, and soon you’ll have a delicious pizza to enjoy!

Start by placing the bread flour, sugar, and instant yeast into the bowl of a food processor. Pulse for a couple of seconds until they are well combined.

Next, slowly add the ice water through the feed tube while the processor is running. Continue mixing for about 10 seconds, or until the dough starts to come together.
Once combined, let the dough rest for about 10 minutes. This resting period allows the gluten to relax, making it easier to knead.
After resting, add the olive oil and salt to the mix. Process until the dough cleans the sides of the bowl, which should take about a minute.

Remove the dough from the processor and knead it on a lightly oiled surface until it’s smooth and elastic. This should take about 5 to 10 minutes.
Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and refrigerate for 24 to 72 hours. This slow fermentation process develops flavor.
When you’re ready to make your pizza, remove the dough from the fridge and divide it in half. Shape each half into a dough ball and place them on their own oiled baking sheets. Cover these with greased plastic wrap and let them rest for about 1 hour.

Preheat your oven to 500ºF (260ºC) and place a pizza stone inside to heat up for 30 to 60 minutes. This ensures your pizza will have a perfectly crispy crust.
Once the dough has risen and your oven is preheated, pat out the first dough ball into a large circle, about 12 inches in diameter, on a piece of parchment paper.
Top the dough with fresh tomatoes and mozzarella cheese, then season with salt, pepper, and basil strips. Drizzle with a little more olive oil for added flavor.

Using a pizza peel, carefully slide the parchment and pizza onto the hot pizza stone in the oven.
Let it bake for about 12 minutes, or until the crust is golden brown and the cheese is bubbly. Keep an eye on it to ensure it doesn’t overcook!

Things Worth Knowing

Make sure to use high-protein bread flour: This helps create a chewy texture that holds up well.

Resting the dough is crucial: Allowing the dough to rest helps develop its flavor and makes it easier to handle.
Use a preheated pizza stone: This is key for achieving a crispy crust. Make sure it’s hot before you place the pizza on it.
Don’t overload on toppings: Less is more when it comes to pizza. Keep it simple for the best flavor!

Helpful Notes about Homemade Pizza Margherita

As you embark on your pizza-making journey, here are some helpful notes to keep in mind to ensure your Homemade Pizza Margherita turns out perfect every time.

Storage: If you have leftover pizza, store it in an airtight container in the fridge for up to three days.
Freezing: You can freeze the dough before it rises. Just wrap it tightly in plastic wrap and store it in a freezer bag. Thaw it in the fridge overnight before using.

Pairing: This pizza pairs beautifully with a fresh green salad or a glass of sparkling water for a refreshing meal.

Accompaniments for Homemade Pizza Margherita

Serving a Homemade Pizza Margherita is all about creating an experience. Here are some ideas for accompaniments:

Fresh Salad: Pair your pizza with a salad of mixed greens, cherry tomatoes, and a light vinaigrette for a refreshing contrast.

Appetizers: Consider serving bruschetta or an antipasto platter with olives, artichokes, and cheeses to start your meal.
Occasion: This pizza is perfect for casual Fridays, family gatherings, or even a cozy date night at home.
Storage Tips: If you have leftovers, store them in an airtight container. Reheat in the oven to keep the crust crispy.

Seasonal Pairing: In summer, fresh basil and ripe tomatoes shine, while in winter, you might want to add roasted vegetables for a heartier flavor.

FAQ

The Homemade Pizza Margherita is special because it embraces simplicity while delivering incredible flavor. Using fresh ingredients such as ripe tomatoes, creamy mozzarella, and fragrant basil allows each component to shine. The homemade crust adds a personal touch that store-bought versions lack. It’s about the love and effort put into the process, making it a rewarding dish to create and share with others.

Absolutely! While the classic Homemade Pizza Margherita features tomatoes, mozzarella, and basil, you can add your favorite toppings. Consider adding sautéed mushrooms, pepperoni, or even roasted vegetables for a twist. The beauty of making pizza at home is that you have complete control over what goes on top, so feel free to get creative!

While the initial preparation for Homemade Pizza Margherita can be done relatively quickly, it’s important to remember that the dough benefits from a long fermentation period of 24 to 72 hours in the fridge. This slow process enhances its flavor and texture. Baking the pizza itself takes about 12 minutes, resulting in a crispy and tasty dish that’s well worth the wait.

Making Homemade Pizza Margherita at home gives you control over the ingredients, allowing you to make healthier choices. You can use whole wheat flour for the crust and load it with fresh vegetables. Compared to takeout pizza, homemade versions often have fewer preservatives and unhealthy fats. Plus, you can adjust the cheese amount to suit your dietary preferences, making it a healthier option overall.

Conclusion

The Homemade Pizza Margherita is a celebration of simple ingredients that come together to create something truly special. Making it from scratch not only fills your home with delightful aromas but also fills your heart with joy as you share it with loved ones. I encourage you to try this recipe; it’s an experience you won’t forget. Savor the flavors, enjoy the process, and most importantly, have fun creating your homemade masterpiece!

Homemade Pizza Margherita

Craving comfort food? This Homemade Pizza Margherita delivers all the cheesy goodness you desire! With a crispy crust and fresh toppings, it’s the perfect easy weeknight dinner. You’ll want to make it tonight!

Print Recipe Pin Recipe

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 250 kcal

Equipment

Food Processor
Pizza Stone
Pizza Peel

Ingredients

3 cups Bread Flour plus more to dust the work surface
2 teaspoons Sugar
½ teaspoons Instant Yeast (I use Red Star Platinum Yeast)
1 ⅓ cups Ice Water
1 ½ teaspoons Salt
1 tablespoon Olive Oil plus more to oil the work surface

Instructions

Start by placing the bread flour, sugar, and instant yeast into the bowl of a food processor. Pulse for a couple of seconds until they are well combined.
Next, slowly add the ice water through the feed tube while the processor is running. Continue mixing for about 10 seconds, or until the dough starts to come together.
Once combined, let the dough rest for about 10 minutes. This resting period allows the gluten to relax, making it easier to knead.

After resting, add the olive oil and salt to the mix. Process until the dough cleans the sides of the bowl, which should take about a minute.
Remove the dough from the processor and knead it on a lightly oiled surface until it's smooth and elastic. This should take about 5 to 10 minutes.
Shape the kneaded dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and refrigerate for 24 to 72 hours. This slow fermentation process develops flavor.

When you're ready to make your pizza, remove the dough from the fridge and divide it in half. Shape each half into a dough ball and place them on their own oiled baking sheets. Cover these with greased plastic wrap and let them rest for about 1 hour.
Preheat your oven to 500ºF (260ºC) and place a pizza stone inside to heat up for 30 to 60 minutes. This ensures your pizza will have a perfectly crispy crust.
Once the dough has risen and your oven is preheated, pat out the first dough ball into a large circle, about 12 inches in diameter, on a piece of parchment paper.

Top the dough with fresh tomatoes and mozzarella cheese, then season with salt, pepper, and basil strips. Drizzle with a little more olive oil for added flavor.
Using a pizza peel, carefully slide the parchment and pizza onto the hot pizza stone in the oven.
Let it bake for about 12 minutes, or until the crust is golden brown and the cheese is bubbly. Keep an eye on it to ensure it doesn't overcook!

Notes

Storage: If you have leftover pizza, store it in an airtight container in the fridge for up to three days.
Freezing: You can freeze the dough before it rises. Just wrap it tightly in plastic wrap and store it in a freezer bag. Thaw it in the fridge overnight before using.
Pairing: This pizza pairs beautifully with a fresh green salad or a glass of sparkling water for a refreshing meal.