Margherita Pizza Recipe (Easy & Homemade)
User Reviews
5
46 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Leavening time
1 hr
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Total Time
1 hr 20 mins
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Servings
7 margherita pizza
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Calories
320 kcal
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Course
Main Course
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Cuisine
Italian, International
Margherita Pizza Recipe (Easy & Homemade)
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This Margherita Pizza recipe features a whole wheat flour dough leavened with instant yeast and enhanced with olive oil and lemon juice for a subtly tangy crust. The pizza is topped with tomato-based sauce, generous mozzarella, fresh basil, and optional Parmesan and seasonings. The dough is kneaded to a soft, pliable texture, then shaped and baked on a preheated pizza stone for a crisp crust and melted topping.
Description
To prepare the dough, whole wheat flour is combined with instant yeast, sugar, salt, olive oil, lemon juice, and water, then kneaded thoroughly to develop a smooth, elastic dough. After an initial rise covered and kept warm until doubled, the dough is shaped into pizzas. Preheating the pizza stone ensures a crisp and evenly baked base. Baking times are roughly 8 to 10 minutes at a high temperature until the crust is golden and the cheese is melted and bubbly.
The toppings are simple but classic—pizza sauce or marinara provides the base, mozzarella melts creamy and stretchy, while fresh basil leaves add an herbal brightness. Optional additions like Parmesan, oregano, and red chili flakes allow seasoning to taste. Freshly baked Margherita pizza combines a tender yet crisp crust with the savory, cheesy topping and fresh basil’s aroma.
This recipe yields 6-7 thin crust pizzas about 9 inches in diameter, suitable for sharing. Dough and sauce can be made ahead and refrigerated or frozen for convenience. Proofing dry active or fresh yeast before mixing improves rise reliability. Variations in yeast type and proofing times are noted to adapt to different kitchen conditions.
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Ingredients
For dough
- 3 cups whole wheat flour or 360 grams whole wheat flour
- 1 teaspoon instant yeast or rapid rising yeast, 3 grams (check notes for dry active yeast or fresh yeast)
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 cup water - you can also add 1.25 cups water or add as required
Toppings
- ½ cup pizza sauce or passata or marinara sauce - as required
- 200 grams mozzarella cheese or shredded mozzarella - can add as required, fresh
- Parmesan Cheese as required (optional, vegetarian
- 20 to 25 basil (fresh) or add as required, optional
- oregano as required (optional, dried
- red chili flakes - as required (optional)
Instructions
Making dough
- Take the instant yeast, sugar and water in a mixing bowl or in the stand mixer bowl. Mix thoroughly.
- Add in the whole wheat flour, salt, olive oil and lemon juice.
- Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix everything very well and then knead for atleast 8 to 10 minutes.
- The dough should be smooth, pliable and soft. If the dough looks dry, add some water while kneading. If the dough looks sticky, sprinkle some flour. Depending on the quality of flour, you may add add less or more water.
- Spread some water all over the dough.
- Cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 1 hour or until the dough increases in volume and doubles up.
- Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.
Assembling
- Preheat the oven to its highest possible temperature for 15 to 20 minutes. My oven has 250 degrees Celsius (475 degrees Fahrenheit) as the highest temperature.
- Grease a 9-inch pan or tray with some extra virgin olive oil. Sprinkle some flour all over. You can even use cornmeal or semolina for sprinkling.
- Take a medium to large ball and sprinkle some flour on the dough.
- Roll to a thin pizza having 0.3 to 0.5 cm thickness.
- Carefully lift and place the pizza in the greased baking pan or tray.
- Spread a thin layer of pizza sauce or passata.
- Add some grated vegetarian parmesan cheese. If you do not have parmesan cheese, then skip this step.
- Now top with mozzarella cheese or pizza cheese.
Baking
- Keep the pizza pan on the lower rack near the bottom heating element. This helps the pizza to get a nice crisp and crusty base. Only use the bottom heating element in the oven. Also keep your oven’s highest temp. My oven has 250 degrees celsius (475 degrees Fahrenheit) as the highest.
- Bake the pizza for 10 to 15 minutes until the base gets golden and the cheese also melts.
- Top with some torn fresh basil leaves.
- You can also add dried oregano or red chili flakes if you want. Drizzle some extra virgin olive on the margherita pizza before serving.
- Cut with a pizza cutter or knife and serve margherita pizza.
Notes
- Preheat a pizza stone for 30 minutes to 1 hour for best crust texture.
- Dust the pizza peel with flour to help slide the pizza onto the stone easily.
- Both dough and sauce can be made in advance and refrigerated or frozen for up to 3 months.
- Use good quality yeast and lukewarm water to ensure proper proofing and dough rise.
- The dough yields 6 to 7 thin crust pizzas about 9 inches in diameter.
- Proof dry active or fresh yeast for 10 to 15 minutes until frothy before mixing into dough.
- Adjust proofing time according to ambient temperature; cooler conditions may require longer rising periods.
Nutrition Information
Show Details
Calories
320kcal
(16%)
Carbohydrates
40g
(13%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Sodium
516mg
(22%)
Potassium
300mg
(6%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
301IU
(6%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
4mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
3mg
(3%)
Vitamin D
1µg
(5%)
Vitamin E
2mg
Vitamin K
8µg
Calcium
161mg
(16%)
Vitamin B9 (Folate)
66µg
Iron
2mg
(11%)
Magnesium
81mg
(20%)
Phosphorus
297mg
Zinc
2mg
Nutrition Facts
Serving: 7margherita pizza
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 516mg | 22% |
| Potassium | 300mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 301IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 3mg | 3% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 2mg | |
| Vitamin K | 8µg | |
| Calcium | 161mg | 16% |
| Vitamin B9 (Folate) | 66µg | |
| Iron | 2mg | 11% |
| Magnesium | 81mg | 20% |
| Phosphorus | 297mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
46 reviews
Excellent
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