SuChef Recipes
Italian

Margherita Pizza

Classic Neapolitan-style Margherita pizza with fresh tomato sauce, creamy mozzarella, and fragrant basil on a crisp, chewy crust.

150 minmedium4 servings
Margherita Pizza
Prep Time
20 min
Cook Time
12 min
Total Time
150 min

Ingredients

Equipment

  • Large mixing bowl
  • Pizza stone or steel
    Alternative: Inverted baking sheet
  • Pizza peel
    Alternative: Parchment paper

★ = Essential

Instructions

  1. Mix 00 Flour, Active Dry Yeast, Salt and Water in a bowl until a shaggy dough forms.

    Mix dough
    ✓ Checkpoint: No dry flour remains in bowl

  2. Knead dough on counter for 10 minutes until smooth and elastic. Cover and let rise 2 hours.

    Dough rising
    ✓ Checkpoint: Dough has doubled in size

  3. Crush San Marzano Tomatoes by hand with a pinch of salt. Slice Fresh Mozzarella into thin rounds.

    5 min
    ✓ Checkpoint: Sauce is chunky but spreadable

  4. Preheat oven to 500°F with pizza stone. Divide dough into 4 balls, stretch each into 10-inch rounds.

    Preheat oven
    ✓ Checkpoint: Oven is fully preheated

  5. Top each pizza with sauce, mozzarella and a few Fresh Basil Leaves. Bake 8-10 minutes until crust is blistered.

    Baking pizza⚠️ Critical step
    ✓ Checkpoint: Cheese is bubbling and crust edges are golden

Nutrition

(per serving)

480
Calories
18g
Protein
72g
Carbs
12g
Fat
4g
Fiber

Storage

Refrigerator: 2 days

Freezer: 1 months

Store baked slices in airtight container. Reheat in 400°F oven.

Reheating: Avoid microwave to keep crust crisp. Use oven or toaster oven.

Variations

  • Spicy Margherita: Add chili flakes and sliced garlic before baking
  • Extra Cheese Margherita: Add grated Parmesan on top after baking
  • Vegan Margherita: Replace mozzarella with cashew-based vegan cheese
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