Description
A classic pizza margherita dough recipe for chewy, crisp homemade pizza with simple ingredients. Perfect for family dinners or pizza nights in Toronto and beyond.
Ingredients
Homemade Pizza Dough:
2½ cups (300 g) unbleached all-purpose flour
1 teaspoon granulated sugar
½ teaspoon active dry yeast or SAF instant yeast
¾ teaspoon kosher salt
7 ounces (105°F to 115°F) warm water
1 tablespoon extra virgin olive oil
semolina and all-purpose flour for dusting the pizza peel
Pizza Sauce:
1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)
2–3 fresh garlic cloves grated with a microplane or pressed
1 teaspoon extra virgin olive oil plus more for drizzling
2–3 large pinches of kosher salt to taste
¼ teaspoon freshly ground black pepper
Toppings:
2–3 tablespoons finely grated parmigiano-reggiano cheese plus more for serving
7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes
5–6 large fresh basil leaves plus more for garnishing
dried red pepper flakes optional
Instructions
1. Prepare Pizza Dough: In a medium bowl, whisk together flour, sugar, yeast and salt. Add warm water and olive oil, stir with a wooden spoon until just combined.
2. Scrape dough onto a floured counter, knead for three minutes. Dough should be smooth, tacky, but not sticky. Grease a mixing bowl with olive oil, place dough inside.
3. Cover and let dough rise in a warm spot for 2 hours until doubled. (Tip: For cold kitchens, proof in the microwave with a hot water cup for warmth.)
4. Preheat oven and pizza stone/steel to 550°F (or highest setting) for at least 1 hour. Mix pizza sauce ingredients in a bowl and prep toppings.
5. Divide dough into two balls. Rest dough for 5–10 minutes, covered. Stretch each ball into a 10-inch round. Place on a floured pizza peel.
6. Lightly oil dough, spread ½ cup sauce over top, sprinkle with parmigiano, mozzarella cubes, and torn basil leaves. Stretch edges if needed.
7. Slide pizza onto the hot stone/steel. Bake 7–8 minutes until crust is golden and cheese is bubbling. Optional: Finish under broiler for more color.
8. Remove pizza, garnish with more olive oil, cheese, and basil. Slice and serve immediately. Repeat with second dough ball if desired.
Notes
For advance prep, freeze dough after first rise, thaw in fridge overnight, and rest at room temp before stretching.
If dough is too sticky, dust with a little extra flour during kneading. For a crispier bottom, bake directly on preheated steel or stone.
Add red pepper flakes for spice, or experiment with other fresh herbs for variation.
For best results, enjoy pizza straight from the oven, but leftovers reheat well on a hot skillet.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 1g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 20mg