Create a recipe for Pizza Margherita

Pizza Margherita Slug: pizza-margherita Short description: The queen of all pizzas — a simple, timeless Neapolitan classic with San Marzano tomato sauce, fresh mozzarella, and fragrant basil leaves on a light, airy crust. Main image URL: Category: Main Course Cuisine: Italian Author: Difficulty: Easy Prep time: 20 min Cook time: 10 min Total time: 1 hr 30 min Servings: 4 Calories: 580 Protein: 22g Carbs: 74g Fat: 18g Fiber: 4g Sugar: 5g Sodium: 780mg Ingredients: 500g all-purpose flour 7g instant dry yeast 320ml warm water 2 tbsp olive oil 1 tsp salt 1 tsp sugar 400g San Marzano canned tomatoes, crushed by hand 2 garlic cloves, minced 1 tsp dried oregano Salt and pepper to taste 350g fresh mozzarella, torn into pieces 1 handful fresh basil leaves 2 tbsp olive oil for drizzling Steps: Step 1 - Make the dough: In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and olive oil and mix until a rough dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Step 2 - Let the dough rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size. Step 3 - Make the tomato sauce: In a saucepan over medium heat, warm a splash of olive oil and sauté garlic for 1 minute. Add the crushed San Marzano tomatoes, oregano, salt and pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Step 4 - Preheat the oven: Preheat your oven to 250°C (480°F) with a pizza stone or baking tray inside for at least 30 minutes. Step 5 - Shape the pizza: Punch down the risen dough and divide into 2 balls. On a floured surface, stretch or roll each ball into a thin round crust, about 30 cm in diameter. Step 6 - Assemble the pizza: Spread a thin, even layer of tomato sauce over the crust, leaving a 2 cm border. Scatter the torn fresh mozzarella pieces evenly on top. Drizzle with olive oil. Step 7 - Bake: Carefully slide the pizza onto the hot stone or tray. Bake for 8–10 minutes until the crust is golden and the mozzarella is melted and lightly charred in spots. Step 8 - Add the basil and serve: Remove from the oven, scatter fresh basil leaves on top, drizzle with a little extra olive oil, and serve immediately. Cooking Tips: San Marzano tomatoes make a big difference — their natural sweetness and low acidity are what give a true Margherita its flavour. Pat the fresh mozzarella dry with a paper towel before using to prevent a watery pizza. Add the fresh basil after baking, not before — heat kills its aroma and colour. Variations: Buffalo Margherita: Use buffalo mozzarella instead of regular fresh mozzarella for a creamier, richer result. Garlic drizzle: Mix olive oil with a crushed garlic clove and drizzle over the pizza just before serving. Wholemeal crust: Replace half the flour with wholemeal flour for a nuttier, heartier base. Tags: pizza, margherita, Italian, Neapolitan, vegetarian, classic, simple