Prepare margherita pizza recipe step by step

 

 

About the recipe  

Margherita pizza is one of our favorite pizzas. its simple and yet tastes so good and also easy to prepare.

I have used whole wheat pizza dough which i had shared earlier to make this pizza. You can also make this pizza with a no yeast pizza dough which i had posted some days back or use your favourite pizza dough.

Do use good quality pizza sauce or passata. I have used homemade pizza sauce for this pizza. The recipe is very easy if you have pizza dough and the sauce ready.

Usually i make the tomato sauce and the pizza dough a day before and refrigerate them. the next day only the assembling and baking is done and it is easy. From this recipe, you will get 7 thin crust pizzas of 9 inches each. there are no veggie toppings on this pizza. Optionally you can add some tomato slices if you prefer.

 

 
Difficulty      : Average
Recipe Type      : Veg.
Calories Per Serving :240

 

 

What Ingredients it Requires ?  

 

For Margherita pizza dough:

• 3 cups whole wheat flour (atta) OR 360 grams whole wheat flour
• 1 teaspoon instant yeast OR 3 grams of instant yeast - (check notes section if using 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 depending upon the quality of wheat flour

Toppings for Margherita pizza:

• ½ cup passata or pizza sauce or marinara sauce
• mozzarella cheese as required
• vegetarian parmesan cheese as required (OPTIONAL)
• 5 to 6 basil leaves or add as required, optional
• dried oregano as required (OPTIONAL)
• red chili flakes as required (OPTIONAL)

 

How to prepare the recipe:

Making Margherita pizza dough:

• Take 1 teaspoon instant yeast (3 grams), ½ teaspoon sugar, 1 cup water in a mixing bowl or in the stand mixer bowl. mix well.
• next add 3 cups whole wheat flour, 1 teaspoon salt, 3 tablespoons olive oil and 1 tablespoon 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, then you can add some water while kneading. if the dough looks sticky, then you can sprinkle some flour. depending on the quality of flour, you will need to 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 till 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 Margherita pizza:

• 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 pizza sauce or passata. i have used homemade pizza sauce.
• 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.
• keep the pizza pan on the lower rack near the bottom heating element. this helps the margherita 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 as the highest.
• bake margherita pizza for 10 to 15 minutes till the base gets golden and the cheese also melts.
• top margherita pizza with some torn fresh basil leaves.
• you can also add dried oregano or red chili flakes if you want. you can also drizzle some extra virgin olive on the margherita pizza before serving.
• cut with a pizza cutter or knife and serve margherita pizza. 

 

 

Improve the Recipe with tips:

 

If using dry active yeast or fresh yeast:

 

• proof dry active yeast or fresh yeast in 1 cup warm water and ½ teaspoon sugar solution for 10 to 15 minutes or till the mixture froths and bubbles. then mix with rest of ingredients and knead.
• use good quality dry active yeast and do make sure that the water is neither on the cooler side or hot. it should be warm.
• the time taken to leaven will depend on the temperature conditions in your city. so you can keep the dough for 2 to 3 hours or more if required. (depends on the temperature conditions in your city).
• 1 teaspoon instant yeast = 1.5 teaspoons active dry yeast = 3 teaspoons fresh yeast