Quick and Easy Margherita Pizza with Versatile Toppings
Explore the delightful world of homemade pizza with this Quick and Easy Margherita Pizza recipe. Originating from a culinary class designed to introduce diverse cuisines, this pizza is perfect for a family gathering or a creative cooking session with kids. The recipe is crafted to produce a perfect balance between a crisp crust and a chewy center, offering flexibility to accommodate various toppings from classic Margherita to other crowd-favorites like Hawaiian, pepperoni, or veggie. Ideal for anyone from the budding home chef to seasoned cooks, this recipe ensures a delicious, homemade pizza experience with room for personal flair.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
warm water
3/4 cup (heat to 110-120°F)
white sugar
1 teaspoon
sea salt
1/8 teaspoon
active dry yeast
1 tablespoon (or 1 packet)
all-purpose flour
1 3/4 cups
brown sugar
2 teaspoons
olive oil
as needed (for brushing)
pizza sauce
1 cup (to taste)
Italian seasoning
to taste
mozzarella cheese
1 cup (shredded)
fresh basil leaves
6 (chopped)
roma tomatoes
3 (diced)
Instructions
1
Preheat your oven to 450°F (232°C). Prepare a baking sheet by spraying it with non-stick cooking spray and lightly sprinkling with cornmeal for added texture and flavor.
2
In a small bowl, heat 3/4 cup of water to a temperature between 110°F and 120°F (use a microwave or hot tap water). Dissolve 1 teaspoon of white sugar and 1/8 teaspoon of sea salt in the warm water.
3
Add 1 tablespoon (1 packet) of active dry yeast to the water mixture. Stir gently, cover with a towel, and let it rest for 10 minutes until the yeast mixture becomes frothy. If no froth forms, the yeast may be inactive, and you should start afresh.
4
In a large mixing bowl, combine 1 3/4 cups of all-purpose flour with 2 teaspoons of brown sugar. Pour the yeast mixture into the dry ingredients and mix initially with a spoon.
5
Once the mixture becomes difficult to stir, use your hands to knead the dough. If the dough sticks to your hands, dust with additional flour. Knead thoroughly for about 10 minutes until smooth and elastic.
6
Shape the dough into one large ball, or divide it into four smaller balls for individual pizzas, and place them on the prepared baking sheet.
7
Lightly brush the dough with olive oil, and spread approximately 1 cup of pizza sauce over the surface. Sprinkle Italian seasoning as per your taste.
8
Evenly distribute 1 cup of shredded mozzarella cheese, 6 chopped fresh basil leaves, and 3 diced Roma tomatoes over the sauce.
9
Bake in the preheated oven for 5 to 10 minutes. Begin checking after 5 minutes to ensure the crust and cheese reach your preferred level of doneness. Allow the pizza to cool slightly before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main recipe provided?
The recipe is for a Quick and Easy Margherita Pizza with Versatile Toppings.
What is the ideal oven temperature for baking this pizza?
The oven should be preheated to 450°F (232°C).
How should I prepare the baking sheet?
Spray the baking sheet with non-stick cooking spray and lightly sprinkle it with cornmeal for better texture.
What temperature should the water be for the yeast mixture?
The water should be heated to between 110°F and 120°F.
How much white sugar and sea salt go into the water mixture?
Use 1 teaspoon of white sugar and 1/8 teaspoon of sea salt.
What type of yeast is used in this recipe?
The recipe calls for 1 tablespoon or 1 packet of active dry yeast.
How long should the yeast mixture rest?
Let the mixture rest for 10 minutes until it becomes frothy.
What if the yeast mixture does not become frothy?
If no froth forms, the yeast may be inactive and you should start fresh.
What kind of flour is recommended?
The recipe uses 1 3/4 cups of all-purpose flour.
Is brown sugar used in the dough?
Yes, 2 teaspoons of brown sugar are mixed with the flour.
How should I begin mixing the wet and dry ingredients?
Pour the yeast mixture into the dry ingredients and mix initially with a spoon.
What should I do if the dough sticks to my hands while kneading?
Dust your hands or the dough with additional flour.
How long do I need to knead the dough?
Knead thoroughly for about 10 minutes until the dough is smooth and elastic.
Can I make individual pizzas with this dough?
Yes, you can divide the dough into four smaller balls for individual pizzas.
What is the first step after shaping the dough on the pan?
Lightly brush the dough with olive oil.
How much pizza sauce is used?
Spread approximately 1 cup of pizza sauce over the surface.
What seasoning should be added to the sauce?
Sprinkle Italian seasoning according to your personal taste.
What type of cheese is used for the topping?
The recipe uses 1 cup of shredded mozzarella cheese.
How many basil leaves are needed?
You will need 6 fresh basil leaves, chopped.
What kind of tomatoes are used?
The recipe calls for 3 diced Roma tomatoes.
How long does the pizza take to bake?
It takes between 5 to 10 minutes in the oven.
When should I first check the pizza for doneness?
Begin checking after 5 minutes to see if the crust and cheese are to your liking.
How many servings does this recipe make?
This recipe is designed for 4 servings.
What is the texture of the finished crust?
The recipe aims for a perfect balance between a crisp crust and a chewy center.
Is this recipe suitable for cooking with children?
Yes, it is described as perfect for a creative cooking session with kids.
Can I use other toppings besides Margherita?
Yes, the recipe is versatile and works with Hawaiian, pepperoni, or veggie toppings.
What was the inspiration for this recipe?
It originated from a culinary class designed to introduce diverse cuisines.
Is olive oil used in the dough or on top?
Olive oil is used for brushing the dough before adding sauce.
Does the recipe require a pizza stone?
No, a standard baking sheet prepared with cooking spray and cornmeal is used.
Should the pizza be served immediately?
Allow the pizza to cool slightly before slicing and serving.