Classic Margherita Pizza

Name: Classic Margherita Pizza
Cook time: 120 min
Total time: 120 min
Yield: 2 portions
Cuisine: Italian
Ingredients: 250 g Strong bread flour; 160 ml Warm water; 5 g Instant yeast; 5 g Salt; 15 ml Olive oil; 200 g Canned crushed tomatoes; 2 cloves Garlic; 2 g Salt for sauce; 150 g Fresh mozzarella; 8 leaves Fresh basil; 10 ml Extra virgin olive oil for finishing

Italian cuisine

Contains allergens

GlutenMilk

Auto-detected — always check product labels

CR1S halves the time

240 minCR1S: 120 min

⏱ 120 min👤 2 portions🔥 680 kcal★★★★★Medium

A timeless Italian pizza featuring a crispy crust, tangy tomato sauce, fresh mozzarella, and aromatic basil—the perfect balance of simplicity and flavor.

vegetarian

Ingredients

Strong bread flour250 g

Warm water160 ml

Instant yeast5 g

Salt5 g

Olive oil15 ml

Canned crushed tomatoes200 g

Garlic2 cloves

Salt for sauce2 g

Fresh mozzarella150 g

Fresh basil8 leaves

Extra virgin olive oil for finishing10 ml

Steps

Weigh all dry ingredients using the built-in scale: flour, yeast, and salt. Add warm water and olive oil to the bowl.

⏱ 5 min💡 Ensure water is not too hot—it should feel warm to the touch, around 40°C.

Knead the dough using the GastroLab CR1S to develop gluten structure.

GastroLab:Install stirring attachment. On touchscreen: select Knead Dough → press knob to start. Run for full 2-minute cycle.

⏱ 2 min💡 The dough will come together into a shaggy, then smooth ball. Do not exceed the Knead Dough program time.

Remove dough from bowl and let it rise in an oiled bowl at room temperature for 60 minutes until doubled in size.

⏱ 60 min💡 Cover the bowl with a damp cloth to prevent the dough from drying out.

Prepare the tomato sauce: add crushed tomatoes, minced garlic, and salt to the clean bowl.

⏱ 2 min💡 Remove any accessories from the bowl first.

Blend the sauce until smooth using the Food Processor mode at medium speed.

GastroLab:Install knife. On touchscreen: select Food Processor → set Speed 6, Time 3 min → press knob to start.

⏱ 3 min💡 Stop and check consistency; sauce should be smooth but not over-processed.

Divide the risen dough in half and shape each portion into a thin pizza crust on a floured surface or pizza peel. Stretch gently to approximately 25 cm diameter.

⏱ 10 min💡 Work gently to avoid deflating the dough. A thin crust cooks faster and crisps better.

Preheat your oven to 240°C (or the highest setting if your oven does not go that high). Place pizza on a preheated pizza stone or baking sheet.

⏱ 10 min💡 Use a pizza stone for the most authentic crispy crust.

Spread a thin layer of tomato sauce on the pizza crust, leaving a small border for the crust. Distribute torn mozzarella evenly over the sauce.

⏱ 3 min💡 Do not overload with sauce or cheese—less is more for authentic Margherita.

Bake in the preheated oven for 10–12 minutes until the crust is golden and the cheese melts and begins to bubble slightly.

⏱ 12 min💡 Watch carefully—ovens vary. The pizza is done when the crust is crispy and the cheese is just beginning to brown at the edges.

Remove pizza from oven. Immediately scatter fresh basil leaves on top, drizzle with extra virgin olive oil, and season with a pinch of salt.

⏱ 2 min💡 Adding basil after baking preserves its fresh flavor and aroma.

Cut into slices and serve immediately while hot.

⏱ 3 min💡 Use a sharp pizza cutter or knife for clean slices. Serve with extra olive oil and fresh basil on the side if desired.

Chef's note: Classic Margherita pizza is best enjoyed fresh and hot, ideally within minutes of leaving the oven. The beauty of this dish lies in its simplicity—use the best quality ingredients you can find, especially fresh mozzarella and ripe tomatoes when in season. If you prefer a thicker crust (Sicilian-style), divide the dough into two smaller portions and extend the rising time by 30 minutes.

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