Serves: 4 | Total Time: 1 hour
The most iconic of all Italian pizzas - tomato, mozzarella, basil. Simple ingredients, perfectly balanced.
Ingredients
For the dough (or use store-bought pizza dough):
- 3 cups Tipo “00” flour (or all-purpose flour)
- 1¼ cups water
- 1 teaspoon active dry yeast
- 1 teaspoon sea salt
For the topping:
- 1 (14 oz) can La Fonte San Marzano Tomatoes
- 2 balls fresh mozzarella, torn
- Extra virgin olive oil (EVOO)
- Fresh basil leaves
- Sea salt
Method
- In a bowl, combine water and yeast. Add flour and salt, then mix into a soft dough. Knead until smooth, cover, and let rise for at least 1 hour (or longer if time allows).
- Preheat the oven to its highest setting (475–500°F). Place a baking tray or pizza stone inside to heat.
- Divide the dough into 2–4 portions and stretch into thin rounds.
- Crush the La Fonte San Marzano Tomatoes by hand or with a fork. Spread a thin layer over each base, add mozzarella, a pinch of salt, and a light drizzle of EVOO.
- Transfer to the hot tray and bake for 8–10 minutes, until the crust is golden and the cheese has melted.
- Remove from the oven and finish with fresh basil.
Serving Suggestions
Serve immediately, while the pizza is hot and the mozzarella is soft.
In Italy, a Margherita is defined by the quality of its tomatoes — using whole peeled tomatoes crushed by hand creates a fresher, more natural base, with just enough sauce to complement the dough rather than cover it.
