There’s something special about a Margherita pizza. But what exactly makes it a "Margherita"? At its core, a classic Margherita pizza is a celebration of simplicity, featuring a trio of ingredients that represent the colors of the Italian flag: red from San Marzano tomato sauce, white from fresh mozzarella, and green from basil. It’s a timeless recipe where the quality of each component shines through.
Many people think you need a special restaurant kitchen to make a great Margherita, but that’s not true. With the right ingredients and techniques, you can create a pizzeria-quality pie right in your own backyard. This guide will show you everything you need to know, from picking the best ingredients to achieving that perfect, crispy crust.
The Soul of the Pizza: Essential Ingredients
A great Margherita starts with great ingredients. Because the recipe is so simple, each component must be top-notch.
- San Marzano Tomatoes: These are the best choice for your sauce due to their sweet flavor and low acidity. For authentic quality, look for cans with a "D.O.P." seal.
- Fresh Mozzarella Cheese: Essential for its soft, milky texture and superior melt. Key Tip: Fresh mozzarella holds a lot of water. Pat it dry with a paper towel before use to prevent a soggy pizza.
- Fresh Basil Leaves: Provides a sweet, peppery aroma that dried herbs can't match. Key Tip: Add the basil leaves after the pizza is cooked to preserve their fresh flavor.
- Extra Virgin Olive Oil: A drizzle of good quality olive oil adds a rich, fruity flavor and brings all the other ingredients together.
Crafting the Perfect Dough
The foundation of any great pizza is the dough. A perfect crust should be crisp on the outside, light and airy on the inside, and have a slightly tangy flavor. While you can buy dough from a store, making your own is incredibly rewarding and takes your pizza to the next level.
For a detailed walkthrough, our Classic Pizza Dough guide covers everything. But if you're ready to get started, here is our signature recipe.
Big Horn Outdoors® Signature Pizza Dough Recipe
This recipe is simple and reliable, creating a flavorful dough that’s easy to work with.
Yields: 4 individual (10-inch) pizza crusts Prep time: 20 minutes, plus 24-72 hours for rising
Ingredients:
- 4 cups (500g) “00” flour (or high-quality all-purpose flour)
- 1 ½ cups (350g) warm water (around 100°F)
- 2 teaspoons (10g) fine sea salt
- ½ teaspoon (2g) active dry yeast
Instructions:
- Activate the Yeast: Pour the warm water into a large bowl. Sprinkle the yeast over the top and let it sit for about 5 minutes until it becomes foamy. This shows the yeast is alive and active.
- Mix the Dough: Add the flour and salt to the bowl with the yeast mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms and there are no dry patches of flour left.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, pushing the dough away from you and then folding it back over. Keep kneading until it becomes smooth and elastic. If the dough is too sticky, add a tiny bit more flour.
- Let it Rise (First Rise): Lightly oil a clean bowl and place the dough inside. Cover it with plastic wrap or a damp towel. Let it rise in a warm place for about 2 hours, or until it has doubled in size.
- Divide and Shape: Gently punch down the dough to release the air. Divide it into four equal pieces and shape each one into a tight ball.
- The Secret Step (Cold Fermentation): Place the dough balls in separate oiled, airtight containers or on a tray covered tightly with plastic wrap. Put them in the refrigerator for at least 24 hours, and up to 72 hours. This slow, cold rise is the key to developing a deep, complex flavor in your crust. It also makes the dough easier to stretch.
Assembling Your Masterpiece
Once your dough is ready, it’s time for the fun part.
- Step 1: Shape the Crust: Take a dough ball out of the fridge about an hour before you plan to cook. On a lightly floured surface, gently press down in the center of the dough ball with your fingertips. Carefully push and stretch the dough outward, leaving a thicker rim around the edge. Try not to press down on the rim, as this will keep it puffy and airy during baking.
- Step 2: Add the Sauce: The best sauce is the simplest. Just crush the San Marzano tomatoes with your hands or a spoon and add a pinch of salt. Spread a thin layer evenly over the dough, leaving the rim bare. Don’t use too much sauce, or your pizza might become soggy.
- Step 3: Add the Toppings: Scatter your dried pieces of fresh mozzarella over the sauce. Add a few basil leaves now if you like a roasted flavor, but save most for after it cooks. Finally, drizzle a little extra virgin olive oil over the top.
The Art of Cooking: Home Oven vs. Pizza Oven
How you cook your pizza makes a huge difference. You can get good results in a regular oven, but a dedicated pizza oven creates something truly special.
Using a Home Oven
- Preheat Your Oven and Surface: Place a pizza stone or steel on the middle rack of your oven. Preheat your oven to its highest temperature, usually around 500°F, for at least an hour. Getting the stone or steel extremely hot is crucial for a crispy crust.
- Bake the Pizza: Carefully slide your assembled pizza onto the hot stone or steel. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Using a Big Horn® Pellet Pizza Oven
- Preheat the Oven: A pizza oven like the Big Horn® can reach temperatures over 850°F. Preheat the oven with its pizza stone inside until it’s fully heated. This usually takes about 15-20 minutes.
- Launch and Cook: Use a pizza peel to slide your pizza onto the hot stone. At these high temperatures, the pizza will cook incredibly fast—usually in just 90 seconds to 3 minutes.
- Rotate for an Even Cook: After about 30 seconds, use the peel to rotate the pizza a quarter turn. Keep rotating it every 30 seconds. This ensures the crust cooks evenly and develops the signature charred "leopard spots" without burning.
The Final Touch
Once your pizza is out of the oven, it’s time for the finishing touches. Drizzle a little more extra virgin olive oil over the top and scatter a handful of fresh basil leaves. The heat will release their amazing aroma.
Slice it up and serve immediately. Enjoy the incredible taste of a classic Margherita pizza made by you.
Common Questions About Margherita Pizza
Q1: Can I use regular mozzarella or dried basil for this recipe?
You can use low-moisture mozzarella, which is the kind often sold in blocks. It’s actually a great choice for a home oven because it melts well without releasing too much water. However, for an authentic taste and texture, fresh mozzarella is best. As for basil, fresh is really the only way to go. Dried basil has a very different flavor and won't give you that classic Margherita aroma.
Q2: Do I need to cook the tomato sauce before putting it on the pizza?
No, and you shouldn’t! The beauty of a Margherita sauce is its fresh, uncooked flavor. Simply crushing canned San Marzano tomatoes with a bit of salt is all you need. The sauce will cook perfectly on the pizza in the hot oven.
