Once upon a time I dreamed of being a great pizza chef. You know, the guy with the puffy white cap, who tosses and spins the dough in the air as he helps the dough to stretch. He’s a pro. And of course his pizzas come out perfectly.
To get started, I bought a pizza making book and read it pretty much from cover to cover. It had pictures that were somewhat helpful for techniques. But it was tricky to know if I was getting them right or not.
But there were so many interesting ideas I picked up. Quality ingredients for one. 00 pizza flour. San Marzano whole tomatoes. You know, stuff like that.
Pro equipment. Dough hooks. Pizza stones, peels, and cutters, scales to thousandths of a gram.
There was a lot more to learn than I bargained for, that’s for sure. But I really enjoyed making those pizzas from scratch. It was my first real deep dive into cooking.
I was experimenting and learning how to make a fun, tasty treat. What’s not to like about that?
For one, it took a lot of time to make the dough, let it sit, relax the gluten, and let it sit some more.
I took a lot of pride in making those scratch pizzas. But ultimately, I wanted a homemade pizza that I could make within 30 minutes, and I didn’t have to baby sit the dough all day.
So with this recipe I bought some dough from the bakery at my grocery store. For a couple bucks, I got quality dough, and I just needed to let sit on the counter for a couple of hours before rolling it out to put in the pan. No kneading. Just time to get to room temperature.
Problem solved.
So that brings us to this version of Margherita pizza, which is one of my favorite vegetarian pizzas to eat.
This particular pizza recipe was inspired by Love and Lemons. Jeanine makes hers with homemade dough and sauce (she has recipes for them on her site), as well as bocconcini mozzarella and cherry tomatoes.
I also had an recent experience with a pizza shop that made a good $24 pizza, but they skimped so much on the toppings that it wasn’t great (and a disappointing value for the dollar).
So I took the left over slices from that expensive pizza shop, added slices of full-size tomatoes that dwarfed each piece of pizza, then showered it with oregano, parmesan, and a sprinkle of
red pepper flakes (yeah, I’m not showering those on). Threw the revamped leftovers in the oven, and out came the delicious pizza I had paid for.
So there you go. This homemade margherita pizza was created with those memorable experiences in mind.
That’s why I had to share it with you!
How to Make Margherita Pizza
Sit the dough on the counter for 2-3 hours prior to rolling it out. Let it get to room temperature and expand slightly.
Preheat the oven to 450F at least 30 minutes prior to baking. We want the oven nice and hot. With a pizza steel, I set the temperature at 500F an hour before.
Preparing Pizza Dough
On a clean counter, lightly coat the counter with flour. Place the dough ball on the flour and let it relax. With a little flour on your hands, flatten the dough and mold it into a circle as much as possible. Then firmly press the dough away from you with the top inch or two of your fingers. Move the dough a quarter turn, and repeat. Keep going until you’ve done each edge of the dough.
If the dough shrinks and doesn’t hold it’s form well, let it sit for about 15-20 minutes to relax the gluten. That’s not convenient when you’re trying to get food on the table, but it’s better than serving 6″ pizzas.
From there, I typically use a rolling pin to spread out the dough. Pushing away from myself once or twice and then rotating the dough to try and keep it uniform and circular.
Stretching out pizza dough with a roller is pretty straight forward. But if you’re interested in learning a more advanced technique, definitely check out this video I found to be helpful.
Once the dough is stretched and in the pan or on the peel, it’s time to load it up!
Margherita Pizza Toppings
First I pour a couple of large spoonfuls of tomato sauce in the middle of the pizza dough. Then with the back of the spoon, smooth the sauce out in a circular motion, covering the dough. Add sauce where it’s needed and smooth it out until reaching the outer 1″ of crust.
This is where I personally like to sprinkle oregano flakes over the sauce, but that’s purely optional.
Next, starting the outer edge of the sauce, sprinkle your cheese around the edge, gradually filling the circle, getting close to the middle with each pass. Go back and fill in any spots that need a little extra. This is where I like to add parmesan cheese to ensure good coverage.
As it is right now, we could put this in the oven and have a nice cheese pizza. But that would not be a Margherita! So on we go.
If you’re using cherry tomatoes, cut in half, spread them around the pizza’s layer of cheese so they are placed kind of like pepperonis. Or, if you’re using full-size tomato slices, imagine how many slices the pizza will make, then place them about halfway between the center and the outer edge. Ideally, one tomato per pizza slice.
On my version, I added some red onions. If you are too, sprinkle them around the pizza for even coverage.
Then finally I added the basil. If using full leaves, place them however you see fit, trying to ensure that each slice gets some. If you’re using chopped pieces, sprinkle them for even coverage.
Baking Margherita Pizza
Place the pizza in the oven. Every oven is different, so times and temperatures will very somewhat. Also, if you are using a pan, right on the rack, or a stone/steel, the times will vary.
In general, if you’re not used to making pizza in your oven, keep a close eye on it. Check on it after about 5-6 minutes and then extend the time according to how golden brown it is getting and how much the cheese has melted. If there are bubbles rising in your crust, a few small ones on the edges are fine. But I hate when they scar the pizza and displace the toppings. So if I check and see the dough is bubbling up too much in the wrong spots, I’ll put it out and poke them with a fork or knife.
Once the edges are starting to get a little black char, your pizza is probably done. Pull it out to a cutting board or just cut it right on your pan or peel. I don’t want to scratch my equipment, so I use the cutting board.
Typically with this 10-12″ pizza, I get 6 decent sized slices which is typically enough for 3 people. Need more? Either bake a second pizza or choose a healthier option and add a salad. : )
Check out my notes on ingredients to find out more about how I make these quick and delicious pizzas.
Ingredients
DOUGH
Fresh store bought dough from the bakery allows for reduced prep and greater efficiency so that we can get the best pizza possible on the table quickly. If you don’t even want to mess with the dough, there are premade crusts available, but I haven’t found one that I really like.
SAUCE
I am a huge fan of tomato pizza sauce. It’s probably my favorite part. It’s just cheesy bread without it. Use your favorite jarred sauce variety. Typically I use Prego for about $3. Although, sometimes I spring for the Silver Palate San Marzano Sauce for a couple of dollars more. But any red sauce works here.
CHEESE
Fresh mozzarella cheese would be best to ensure that it’s stretchy and gooey. But we’re trying to save time, so an 8 oz bag of shredded cheese works perfectly. Mozzarella makes for great coverage over the sauce and provides that cheesy flavor we expect on a Margherita pizza. Grated Parmesan cheese sprinkled generously adds more flavor and fills in the gaps.
TOMATOES
If you can get them fresh, the flavor pops with every bite. I usually use cherry tomatoes, cut them in half and place them like pepperonis. But if all I have are regular tomatoes, I slice them into half moons and place them in a circle around the pizza.
BASIL
Fresh basil from the store pretty much wilts and blackens within a day or two after I buy it. So unless I’m using it that night, I use a pre-cut basil that I store in the fridge for up to a few weeks. But aesthetically, there’s no substitute for the big green leaves of basil on a Margherita.
ONIONS
These are not traditional on a Margherita pizza, but I like red onions for their mellow flavor and bright color. If I’m looking for a bit more punch, I’ll add some white or yellow onions. Sometimes I’ll add green or red bell peppers too.
ADDITIONAL HERBS AND SPICES
Red pepper flakes – just a sprinkle or two to spice things up.
Garlic powder – garlic is a traditional Italian ingredient which adds flavor complexity; if I’ve got time, I’ll opt for freshly minced garlic.
Oregano – I love to add this to my sauce before adding the cheese and toppings.
Parsley – freshly chopped or dry flakes work well as a finisher.
Olive Oil – Sometimes I’ll brush extra virgin olive oil over the edges or the whole crust. I find that the extra fat creates a richer taste, but it does add calories.
Did you make this? Share your experience with us in the comments below and post your photos on Instagram with #theflavorfanatic1
More Pizza Recipes Favorites
Ultimate Veggie Pizza
Supreme Vegetarian Pizza
Margherita Pizza
Equipment
- 1 dough roller
- 1 pizza pan
- 1 Pizza Cutter
- 1 Serving spoon for spreading sauce on the dough
Ingredients
- 1 ball fresh dough, room temperature made the night before or bought from the deli
- flour for dusting the countertop
- ½ jar pizza sauce
- 8oz mozzarella, shredded
- ¼ cup parmesan, grated
- 2 large tomatoes
- ½ red onion
- ½ tsp red pepper flakes
- 1 tsp oregano
- 1 tsp garlic powder or freshly minced if you have it
- 2 tbsp olive oil
- 1 tsp parsley either dry flakes or fresh chopped
Instructions
Preparing the Dough
- Set out the dough on the counter for 2-3 hours prior to roll it out.
- On a clean counter, sprinkle a thin layer of all purpose flour over the area where you will roll out your dough.
- Gently peel the dough away from the bag or plastic wrap. Place the dough in the middle of your floured workspace. It should be a little sticky. Sprinkle a little flour on your hands and on the dough so that it's easier to work with.
- The gluten in the dough should be nice and relaxed, which means the dough will spread pretty easily when pulled or rolled. If it snaps back and is resistant, let it rest for about 10 minutes.
- There are a variety of ways to roll out your dough. One easy method is to use your hands to smash the dough ball so that it flattens out a bit. Then use your fingers to press the dough outward. From there, use a rolling pin to flatten and stretch the dough further. Your done when the dough is the size and thickness you want.
- Move the dough to the pan (if using).
- Finally, lift one side of the dough slightly, and pressing with your fingers and thumbs, create about a one inch edge to create a crust.
- Reshape the dough if needed. Then use your finger tips to gently press indents over the dough surface to help avoid the dough from bubbling up.
Adding the Sauce
- Pour the a couple of tablespoons of sauce into the middle of your dough. Using the back of a large spoon, spread the sauce around the circle until it is pretty even. If it's too thin, which it probably will be, add more sauce where it's needed to spread it out, careful not to go onto the edges or let too much pool in one spot.
Adding the Cheese
- Take a handful of mozzarella. Starting near the edge of the dough, begin sprinkling the cheese around the circle, working from the outside to the inside, until you have complete coverage. Fill in any thin areas with more cheese at your discretion.
Adding tomatoes, basil, and onions
- When it comes to toppings you can lay them out however you like. But it's best practice to have equal coverage so that every slice of your pizza tastes the same.