Pizza Margherita with Basil

Headnote

Pizza Margherita is an exercise in restraint: flour, tomato, mozzarella, basil, and heat brought into precise balance. Its success depends on a dough with strength and lightness, a sauce with clarity, and a finish that preserves the freshness of the basil. When made correctly, it is neither heavy nor ornate, but exact.

Recipe essentials

Dish category: Pizza

Cuisine or origin: Italian

Course type: Main course

Yield: 1 pizza

Serving size: 520 g

Prep time: 25 minutes

Cook time: 10 to 12 minutes

Total time: 2 hours 20 minutes

Difficulty: Intermediate

Equipment

Mixing bowl

Bench scraper

Kitchen scale

30 cm pizza tray or pizza stone

Oven

Rolling pin

Small spoon

Ingredients

Dough

Wheat flour, 300 g

Water, 180 g

Yeast, 3 g

Salt, 6 g

Olive oil, 10 g

Topping

Tomato sauce, 80 g

Mozzarella cheese, 100 g, torn into small pieces

Basil, 5 g, leaves only

Olive oil, 5 g

Method

1. In a mixing bowl, combine the wheat flour, yeast, and salt. Add the water and olive oil, then mix until a rough dough forms. Knead for 8 to 10 minutes until smooth, elastic, and no longer sticky at the surface.

2. Cover the dough and rest it at room temperature for about 90 minutes, until visibly expanded and supple. It should hold a soft indentation when pressed.

3. Heat the oven to 250°C. Place a pizza stone or tray inside to preheat for at least 30 minutes so the base will set quickly and evenly.

4. On a lightly floured surface, press and stretch the dough into a 30 cm round. Keep the rim slightly thicker than the center. Transfer to a sheet of parchment or a floured tray.

5. Spread the tomato sauce evenly over the dough, leaving a narrow border clean. Distribute the mozzarella over the sauce in an even layer, without compressing it.

6. Bake for 10 to 12 minutes, until the crust is well risen, the base is golden, and the cheese is melted with light browning in places. The edge should be crisp outside and tender within.

7. Remove the pizza from the oven, finish with the basil leaves, and drizzle with the remaining olive oil. Let it stand for 1 minute before cutting so the surface settles.

Plating and serving

Serve the pizza whole or cut into even slices on a warm board or plate. The crust should frame the topping cleanly, with the basil left bright and visible against the molten cheese.

Professional notes

A properly preheated baking surface is essential for a dry, crisp base.

Add the basil only after baking; heat will dull its fragrance and color.

The dough should remain extensible, never tight or overworked, so the rim can rise cleanly.