Classic Margherita Pizza (with Olives)
Homemade margherita from scratch — a crisp, chewy America's Test Kitchen crust and a quick garlic-tomato sauce, topped with mozzarella, Parmigiano and fresh basil (and olives if you like).
Servings: 4 servings
Ingredients
For the margherita pizza
- pizza sauce recipe below
- pizza dough recipe below, rolled out (makes about four 12-inch thin crusts)
- ¼ cup torn basil leaves
- 3 cups shredded mozzarella if using fresh mozza, spray the grater with nonstick spray first
- ½ cup grated Parmigiano Reggiano
- olive oil a drizzle
- sea salt to taste
- sliced pitted black olives optional
For the pizza dough (from America's Test Kitchen)
- 4 cups bread flour all-purpose works too, but the crust will be less crisp and chewy
- 1 envelope instant or rapid-rise yeast 2 1/4 tsp
- 1 ½ tsp salt
- 2 tbsp olive oil
- 1 ¾ cups warm water
- cornmeal for dusting, optional
For the pizza sauce
- 3 tbsp olive oil
- 2-3 cloves garlic minced
- 1 28-oz can diced tomatoes
Instructions
- Assemble and bake: Place a baking stone on the lower-middle rack and preheat the oven to 500°F (260°C); allow the stone to heat for about 30 minutes. Spread sauce evenly over each rolled-out dough. Divide the shredded cheeses between the pizzas and top with basil leaves. Drizzle lightly with olive oil and sprinkle with salt (add olives if using). Transfer to the baking stone and bake about 10 minutes, until the crust is golden and the cheese is bubbly.
- Pizza dough: Whisk the flour, yeast and salt together in a large bowl. Add the oil and water and stir with a rubber spatula until the dough comes together and looks shaggy. Turn out onto a lightly floured counter and knead 10–15 minutes to form a smooth, round ball, using additional flour to prevent sticking. Transfer to a lightly oiled bowl, cover with plastic wrap then a clean towel, and let rise in a warm place until doubled, 1 to 1 1/2 hours. Turn out onto a cornmeal-dusted counter, cut into 3 even pieces, shape into smooth balls and rest about 20 minutes (this makes them easier to roll). Roll or stretch each ball into a circle of desired thickness.
- Pizza sauce: Heat the oil in a saucepan over medium heat until shimmering. Add the garlic and cook until golden and fragrant, about 2 minutes. Add the tomatoes and cook until the sauce thickens slightly, about 15 minutes. Blend to desired consistency with a hand blender, food processor or regular blender.
Notes
Hot stone is key: Preheat the baking stone 30 minutes at 500°F for a crisp, charred crust.
Bread flour for chew: Bread flour gives a crispier, chewier crust than all-purpose.
Slide with cornmeal: Dust your board or peel with cornmeal so the pizza slides onto the stone cleanly.
Don't drown it: A light layer of sauce and cheese keeps the thin crust from going soggy.
Nutrition
Calories: 900kcal | Carbohydrates: 105g | Protein: 38g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 60mg | Sodium: 1300mg | Potassium: 400mg | Fiber: 5g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 12mg | Calcium: 550mg | Iron: 6mg