Classic Margherita Pizza

Name: Classic Margherita Pizza
Cook time: 150 min
Total time: 150 min
Yield: 2 portions
Cuisine: Italian
Ingredients: 300 g Strong bread flour; 195 ml Warm water; 6 g Sea salt; 3 g Instant yeast; 12 ml Olive oil; 200 g San Marzano tomatoes; 2 cloves Garlic; 8 pcs Fresh basil leaves; 200 g Fresh mozzarella (fior di latte); 2 g Sea salt; 1 pinch Black pepper

Italian cuisine

Contains allergens

GlutenMilk

Auto-detected — always check product labels

CR1S halves the time

300 minCR1S: 150 min

⏱ 150 min👤 2 portions🔥 620 kcal★★★★★Medium

A timeless Italian pizza with a soft, airy crust topped with tangy tomato sauce, creamy fresh mozzarella, and aromatic basil. Simple, elegant, and bursting with authentic flavour.

vegetarian

Ingredients

Strong bread flour300 g

Warm water195 ml

Sea salt6 g

Instant yeast3 g

Olive oil12 ml

San Marzano tomatoes200 g

Garlic2 cloves

Fresh basil leaves8 pcs

Fresh mozzarella (fior di latte)200 g

Sea salt2 g

Black pepper1 pinch

Steps

Prepare dough ingredients. Pour warm water into the GastroLab bowl. Add instant yeast and let it activate for 1 minute.

⏱ 2 min💡 Warm water (37–40°C) activates yeast quickly without shocking it. Do this by hand before starting the machine.

Add flour, salt, and 6 ml olive oil to the bowl. Install the stirring attachment.

GastroLab:

Install stirring attachment. On touchscreen: select Food Processor → set Speed 6, Time 3 min → press knob to start. After 3 min, press knob to stop.

⏱ 3 min💡 The Food Processor will mix all dry ingredients evenly with the wet base. This is gentler than Chop for initial mixing.

Replace stirring attachment with knife. Knead the dough to develop gluten structure.

GastroLab:

Remove stirring attachment and install knife. On touchscreen: select Knead Dough → Time 2 min → press knob to start. Press knob to stop after 2 min.

⏱ 2 min💡 Knead Dough mode uses Speed 1 and steady motion. This develops elasticity without overworking.

Transfer dough to a lightly oiled bowl. Cover with a damp cloth and let rise at room temperature for 120–180 minutes (bulk fermentation) until doubled in size.

⏱ 150 min💡 Slow fermentation develops flavour and open crumb structure. You can also use the refrigerator overnight for cold fermentation.

While dough rises, prepare tomato sauce. Empty the GastroLab bowl and dry it. Add canned tomatoes, minced garlic, 2 g salt, and 6 ml olive oil.

GastroLab:Install knife. On touchscreen: select Manual → set 80°C, Speed 2, Time 8 min → press knob to start.

⏱ 8 min💡 Manual mode at 80°C gently simmers the sauce, allowing flavours to meld without breaking down the tomatoes completely.

After 8 minutes, press knob to stop. Season sauce with black pepper. Transfer to a small bowl and cool to room temperature. Rinse out the GastroLab bowl.

⏱ 5 min💡 A slightly chunky tomato sauce with seeds is authentic for Margherita. Do not over-blend.

Turn dough out onto a floured work surface. Divide into 2 equal portions (about 245 g each). Shape each into a tight ball, then gently stretch or press flat into a thin pizza base (about 30 cm diameter, thin crust with slightly puffy edge).

⏱ 10 min💡 Stretch by hand or use a pizza peel. If dough springs back, rest it for 5 min, then stretch again.

Place pizza base on a preheated pizza stone or oven rack (preheated to 250°C / 482°F). Spread 3–4 tablespoons tomato sauce thinly across the base, leaving a 2 cm border.

⏱ 2 min💡 Do not over-sauce. Margherita is about simplicity and balance.

Scatter half the fresh mozzarella pieces over the sauce. Bake for 10–12 minutes until crust is golden and cheese has melted slightly but still holds its shape.

⏱ 11 min💡 Fresh mozzarella should remain creamy and soft, not fully melted. Use a pizza stone for best crust texture.

Remove pizza from oven. Immediately tear 4 fresh basil leaves and scatter over the hot pizza. Finish with a light drizzle of extra virgin olive oil. Let cool for 1–2 minutes before slicing.

⏱ 2 min💡 Raw basil added after baking preserves its vibrant flavour and aroma. Repeat for second pizza.

Chef's note: For authentic Neapolitan style, use a wood-fired oven at 300°C for 60–90 seconds. For home ovens, a preheated pizza stone at 250°C yields excellent results. Serve immediately with a small green salad dressed with lemon and olive oil on the side.

Want a different recipe? Generate yours for free.

✦ Generate your recipe