If you don’t own a pizza peel (or don’t want to own a pizza peel), you can use the back of a large baking sheet or flat cookie sheet to transfer the pizza onto the stone – but it is tricky!įor the best margherita pizza, you will want to preheat your oven to the highest temperature possible. For my oven, that is 550 degrees Fahrenheit. I also recommend a pizza peel, because it will make pizza-making so much easier. Wooden or metal, it will allow you to slide the pizza quickly onto the baking stone and make it much easier to remove the pizza from the oven once it is done. They help you achieve crispy crusts by pulling moisture from whatever dough you are baking, including pizza crusts. Baking steels absorb the heat from your oven and allow you to mimic brick-ovens, which generally reach temperatures in excess of 800 degrees Fahrenheit.
It is a game-changer.īaking steels are expensive, but I genuinely believe they are 100% worth the investment if you are interested in making pizza or bread at home. A baking stone or steel is a must for great pizza at home. A few years ago, I replaced my traditional baking stone with a baking steel. Homemade Pizza Equipment Recommendations:įirst things first. That would be ludicrous (and slightly obnoxious) and just not true.īut I do believe that this is the best margherita pizza that you’ll be able to make in your own kitchen, with a standard oven, with normal everyday ingredients (no fancy flours required), and without preparing an incredibly time-intensive pizza dough days in advance. I’m not going to claim that this pizza tastes identical to a true Neapolitan pizza or that you’ll never taste a better pizza outside of your kitchen again. So, when I say that today’s recipe is the best homemade margherita pizza, I’m taking all of these pizza-eating experiences into account. They were huge. I ate every last bite of that pizza and came back for another one the very next day. The pizzas cost only three euros and arrived flopping off of the plates. There was a disco light hanging from the ceiling and the cups were of the flimsy plastic variety. It’s always a good sign when you’re in Italy and a million other Italians are standing in line for the exact same pizza. We stood in line in a cobblestone street just off of Via Tribunali in the historic neighborhood (known for having the best pizza places in the entire world), and snagged a table at the famous Gino Sorbillo. The best margherita pizza that I’ve ever eaten in my entire life was in Naples, Italy a few years ago during our trip to the Amalfi Coast. I’m not an authority on homemade pizza by any means, but I’ve definitely eaten my share of pizza, both excellent and not so great. I would hate that.īut I’m feeling very good about this best margherita pizza recipe and I’m confident that you will love it. I’m terrified that you will go home and make said best-ever-recipe and be disappointed. Let alone, put it in caps! Sure, I’ll say that something is delicious, but declaring such bold statements generally makes me extremely uncomfortable. I rarely ever, EVER tell you that a recipe is the best of anything. The time has come! I’ve been teasing you on Instagram for weeks, and I sincerely apologize. For step-by-step dough instructions, check out the margherita pizza video below! Season with salt and pepper, then place in the oven for 20 minutes.My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! You’ll want to make this homemade pizza recipe over and over again. Then brush the pizza base with some olive oil, crumble the ricotta cheese on top, drizzle the honey over the cheese and sprinkle over the finely chopped thyme. When the dough has risen tip out onto a floured board and roll out to make a circular pizza shape, I like my pizzas thin so I roll it to about 5mm (1/4in) thick. Preheat the oven to at 180☌, 350☏, Gas Mark 4. Place the dough back in the bowl, cover with a tea towel and place in a warm place for approximately 3 hours to allow theĢ. Tip out onto a lightly floured surface and knead the dough by pushing the dough away from you with the back of your hand until Add approximately 100ml of waterĪnd mix into a dough. Then add a pinch of salt and mix in the flour from the sides. The centre and pour the dissolved yeast into the centre. Place the flour in a bowl and make a well in Put the fresh yeast into a small bowl and cover with 100ml of the water and leave to dissolve for 5 minutes.
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