Delicious Pizza Margherita on White Plate: Fresh Tomato & Basil
Enjoy a delicious Pizza Margherita topped with fresh tomato sauce, mozzarella, and fragrant basil leaves, served on a white plate for a perfect treat.
Equipment
- 2 large mixing bowls
- 1 medium saucepan
- Pizza stone or baking sheet
- Parchment paper
- Measuring cups and spoons
- Wooden spoon
- Damp kitchen towel
- Pizza peel or large spatula
- Pizza cutter or sharp knife
- White plates for serving
- Serving utensils
Ingredients
for Dough (Makes 2 Pizzas):
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp instant yeast
- 1 tbsp sugar
- 2 tbsp olive oil plus more for bowl
- 1 cup warm water around 110°F
For Sauce:
- 400 g canned tomatoes or fresh tomatoes
- 2 cloves fresh garlic minced
- 1 tbsp good quality olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
For Topping (Per Pizza):
- 250 g fresh mozzarella
- Fresh basil about 15-20 leaves
- 2 tbsp good quality olive oil for drizzling
- Coarse salt
- Black pepper
Instructions
- 1. Activate Yeast Properly - Pour 1 cup warm water into a bowl. Add 1 tbsp sugar and 1 tsp instant yeast. Stir gently. Let sit for about 5 minutes until foamy. Foaminess means yeast is alive and active. If it doesn't foam, your yeast is dead, start over.
- 2. Mix Dough Base - In a separate large bowl, mix together 3 cups flour and 1 tsp salt. Pour the foamy yeast mixture into the flour. Add 2 tbsp olive oil. Mix everything together with a wooden spoon until it comes together into a shaggy, rough dough. Don't worry if it looks messy at this point.
- 3. Knead Dough Thoroughly - Transfer dough onto a clean counter surface. Knead for 8 to 10 minutes using your hands. Push the dough away with the heel of your hand, fold it back, rotate, and repeat. You're developing gluten which creates structure. The dough should gradually go from rough and shaggy to smooth and elastic. When you poke it lightly, it should spring back.
- 4. First Rise - Oil a large bowl. Place your kneaded dough into it, turning once to coat all sides with oil. Cover bowl with a damp kitchen towel. Let rise at room temperature for 2 hours until roughly doubled in size. Or refrigerate overnight for better flavor and easier handling. Cold rises develop deeper, more complex flavor.
- 5. Make Tomato Sauce - While dough rises, heat 1 tbsp olive oil in a saucepan over medium heat. Add 2 minced cloves of fresh garlic. Cook for about 1 minute until fragrant and softened. Don't let it brown or turn dark. Pour in 400g canned tomatoes or chopped fresh tomatoes. Add 1/2 tsp dried oregano, salt, and pepper. Let simmer for 15 to 20 minutes, stirring occasionally. Sauce should reduce slightly and flavors should come together. Taste and adjust seasonings.
- 6. Prep Ingredients Before Shaping - While sauce cooks, prepare all your toppings. Tear fresh basil leaves by hand into rough pieces. Don't chop. Tearing is gentler and keeps leaves fresher. Remove fresh mozzarella from refrigerator and let sit at room temperature for 30 minutes. Cold mozzarella won't melt properly. Tear mozzarella into chunks. Have olive oil, salt, and pepper ready in bowls.
- 7. Preheat Oven and Stone - Preheat oven to 475°F. If using a pizza stone, place it in oven now so it heats for at least 30 minutes. If using baking sheet, you can preheat the sheet or just use it room temperature.
- 8. Shape First Dough Ball - Remove risen dough from bowl. Take about half the dough for one pizza. Gently work it on a clean, lightly floured counter without punching it down aggressively. You want to keep air bubbles in the dough. Stretch gently from center outward. Push with your fingers and gently pull to shape into rough circle. Aim for about 12 to 14 inches diameter. Rustic shape is fine.
- 9. Transfer to Baking Surface - If using pizza stone, place shaped dough on parchment paper. Use this parchment to transfer to the hot stone. If using baking sheet, place dough directly on sheet. Keep the parchment under the dough while cooking to help transfer.
- 10. Sauce Your Pizza Evenly - Spoon about 1/2 cup of your tomato sauce onto the dough. Use back of a spoon to gently spread sauce in circular motions. Cover most of the dough but leave about 1 inch border around edges. Sauce should cover evenly but you should still see dough underneath in places.
- 11. Add Fresh Mozzarella - Tear your fresh mozzarella into roughly equal pieces. Distribute pieces evenly across the sauce. Don't cover completely. You want to see sauce through the cheese. Mozzarella pieces should stay somewhat distinct, not be spread out like shredded cheese.
- 12. Drizzle Oil and Bake - Drizzle about 1 tbsp good olive oil over the top of the pizza. This helps the crust get crispy and adds flavor. Carefully place pizza in preheated 475°F oven. If using stone with parchment, slide pizza and parchment onto stone. After about 2 minutes, use a pizza peel to carefully slide pizza off parchment directly onto the stone so bottom crust can crisp.
- 13. Monitor Baking Process - Bake for 12 to 15 minutes total. Watch through oven window. Crust should gradually turn golden brown. Cheese should melt with some brown spots appearing. Edges should become crispy and slightly charred. Don't open oven constantly or heat escapes.
- 14. Check for Doneness - Pizza is ready when crust is golden brown on bottom, cheese is melted with some brown spots on top, and edges are crispy. Insert a wooden spatula under the edge to check crust color. Bottom should be brown, not pale.
- 15. Add Fresh Basil After Baking - Remove pizza from oven using pizza peel. Immediately tear fresh basil leaves and scatter over the hot pizza. The residual heat will slightly soften basil but keep it fresh tasting. Sprinkle a little coarse salt and black pepper on top if desired.
- 16. Serve on White Plate - Transfer pizza to a white plate or serving surface. Let cool for 1 minute. Cut into slices using a pizza cutter or sharp knife. Serve immediately while hot. The presentation on a white plate really shows off Margherita.
- 17. Repeat for Second Pizza - Shape remaining dough half and repeat steps 9 through 16 for second pizza. Or save dough for later by wrapping tightly and refrigerating.