Classic Margherita Pizza

Prep Time: 1 hour 30 minutes (includes dough rising)
Cook Time: 12-15 minutes
Total Time: Approximately 1 hour 45 minutes

Ingredients:

• For the Pizza Dough:
• 2 1/4 cups (290g) all-purpose flour
• 1 cup (240ml) warm water (110°F/45°C)
• 1 teaspoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• For the Pizza Sauce:
• 1 can (14 oz/400g) crushed tomatoes
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• For the Topping:
• 8 ounces (225g) fresh mozzarella cheese, sliced
• Handful of fresh basil leaves
• Extra-virgin olive oil (for drizzling)

Instructions:

1. Prepare the Pizza Dough:
• In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.
• In a large mixing bowl, whisk together flour and salt.
• Add the yeast mixture and olive oil to the flour mixture. Mix until a dough forms.
• Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
• Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
2. Prepare the Pizza Sauce:
• In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
• Stir in the crushed tomatoes, dried oregano, dried basil, salt, and black pepper.
• Simmer the sauce for about 15 minutes, stirring occasionally. Adjust seasoning to taste.
3. Preheat your oven to 475°F (245°C) and place a pizza stone or inverted baking sheet on the middle rack.
4. Assemble and Bake the Pizza:
• Punch down the risen pizza dough and divide it into two equal portions.
• On a floured surface, roll out one portion of the dough into a 12-inch circle or your desired thickness.
• Transfer the rolled-out dough to a parchment paper-lined pizza peel or another inverted baking sheet.
• Spread half of the pizza sauce over the dough, leaving a small border around the edges.
• Arrange half of the sliced mozzarella over the sauce.
• Slide the pizza (with the parchment paper) onto the preheated pizza stone or inverted baking sheet in the oven.
• Bake the pizza for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
• Remove the pizza from the oven and top with fresh basil leaves.
• Drizzle with extra-virgin olive oil and let it cool slightly before slicing and serving.
• Repeat the process with the second portion of dough and the remaining toppings.
5. Enjoy your Classic Margherita Pizza!

History:

The Margherita Pizza is a classic Italian pizza named after Queen Margherita of Savoy. Legend has it that in 1889, pizzaiolo Raffaele Esposito of Pizzeria Brandi in Naples created the pizza to honor the queen during her visit to Naples.

The pizza features the colors of the Italian flag with red tomatoes, white mozzarella, and green basil leaves. It quickly became one of the queen's favorite dishes, and its popularity spread throughout Italy and the world.

Today, the Margherita Pizza remains a symbol of authentic Neapolitan pizza, known for its simplicity and delicious combination of fresh and flavorful ingredients.

Interesting Facts:

- Traditional Neapolitan pizza, including the Margherita, is protected by the European Union as a Traditional Specialty Guaranteed (TSG) food product.

- The original Margherita Pizza used buffalo mozzarella, but today, cow's milk mozzarella is commonly used.

- To achieve the best results, a wood-fired pizza oven is often used to bake authentic Neapolitan pizzas.

- In Naples, there is an association called "True Neapolitan Pizza" (Associazione Verace Pizza Napoletana) that certifies pizzerias adhering to the traditional methods and ingredients of Neapolitan pizza-making.

Note: For a crispier crust, you can pre-bake the pizza dough for a few minutes before adding the sauce and toppings.