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!
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.