Tomato Basil Pizza

Wednesday, July 31, 2013
Margherita style or this Tomato Basil Pizza is a kind of Neapolitan pizza invented in 1889.

It happens to be my favorite topped with fresh basil, slices of vine ripe tomatoes, extra virgin olive oil, and a few more additional ingredients.

Our homemade dough is thin and crispy on the bottom and we are going to give you all the tips you need to make it perfect.

Even though the dough is to be a thin crust, we also love a thicker crust so no rules here make it how you like it.

The authentic way is thin originally and the edges around the pizza are high.

Pizza was brought to the United States by Italian immigrants in the late nineteenth century and first appeared in areas where Italian immigrants concentrated.

The country's first pizzeria, Lombardi's, opened in 1905. The term pizza was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio. This was on the border with Campania.

Today's pizza was invented in Naples, and the dish and many versions have since become popular and common all over the world.

Our recipe includes dough, sauce, and directions for oven use with or without a pizza stone.


this is a homemade Italian pizza dough with tomato and basil







Pizza Lovers Pizza


Margherita pizza or tomato basil pizza is made with slices of fresh basil, mozzarella, fresh whole peeled tomato vine-ripe lots of extra virgin olive oil.

I always say a great pizza has to have a crisp, homemade pizza crust to be worthy of greatness, with melty cheese, and either a light coating of sauce or just tomatoes with fresh basil.

Whether you prefer a thick crust or thin, that all depends on your preference and we have both in our home, so we make two different styles for the thick and saucy eater and thin and just tomato garlic eaters.

This basic recipe will give you those advantages, it all depends on how much dough you use for your pizza or how thin you roll it out.

Fortunately, there is plenty of Youtube videos for deep instructional viewing.

Here is our favorite style of pizza, and adapt it to however you prefer for toppings, sauces, cheese and thickness.


Fresh Pizza Margherita Basil and Tomato


Additional Toppings:

  1. peppers
  2. olives
  3. eggplant
  4. pepperoni
  5. crushed meatballs
  6. finely chopped leftover cooked buffalo chicken and cheddar cheese
  7. loose cooked sausage
  8. ham, and pineapple
  9. mushrooms
  10. finely chopped broccoli and cheddar cheese
  11. finely chopped zucchini or spinach with ricotta and garlic minced
  12. finely minced shrimp and garlic
  13. anchovies
  14. loose cooked ground beef, cheddar cheese, finely chopped onions
  15. tuna, cheddar cheese, and minced onions
  16. leftover cooked meats, pizza sauce, and cheese of choice
  17. Note: all toppings must be chopped into small pieces, add the sauce first, topping then cheese


homemade pizza dough


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homemade tomato basil pizza going onto a pizza stone in the oven using a pizza shovel


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pin for later tomato basil pizza recipe


Making Pizza



Homemade pizza is really the best in flavor and the freshest pie you will make is in your own kitchen easily.


Sure it takes a little time and effort but in the end, this recipe will spoil you when all the rest don't add up to your expectations in flavors.


Tomato Basil Pizza

Tomato Basil Pizza

Yield: 6
Author: Claudia Lamascolo
Prep time: 15 MinCook time: 25 MinInactive time: 5 HourTotal time: 5 H & 40 M
Margherita pizza or tomato basil pizza is made with slices of fresh basil, mozzarella, fresh whole peeled tomato vine-ripe lots of extra virgin olive oil

Ingredients

  • 5 cups 00 flour, plus more for surface
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon sea salt
  • 2 cups warm water to the wrist (or 110 degrees)
  • 2.8 teaspoons dry yeast
  • 3.4 ounces extra-virgin olive oil, plus more for greasing pan
  • Sauce:
  • 3 cups tomato peeled tomatoes that are vine ripe sliced or use San Marzano canned squeezed by hand and broken into bits of small tomatoes, draining some of the seeds and water out
  • 1 cup of torn or full fresh basil leaves washed
  • (1/3 cup per pizza)
  • minced garlic around 1 or 2 cloves per pie
  • 2 1/2 cups fresh whole milk or (well-drained buffalo milk) mozzarella.Note: 1/4 cup of mozzarella for each pizza pie or more to your preference
  • a drizzling for each pizza with extra-virgin olive oil or to taste
  • Sea salt to taste on each pizza pie
  • Note: there needs to be a balance between the ingredients used above

Instructions

  1. Preheat the oven to 450 degrees.
  2. Heating a pizza stone will give you the best results in this pizza pie.
  3. Heat the pizza store for 45 minutes before placing the dough on the stone.
  4. Dough:
  5. Dissolve the yeast in warm water and let it sit for 10 minutes.
  6. Add the flour little by little with salt mixing until it forms a dough.
  7. Knead for 15 to 20 minutes until the dough is no longer sticky.
  8. Cover with plastic and let rise for 4 to 5 hours in a warm place.
  9. Roll the pizza dough to fit the pan out on a floured surface.
  10. Place on a greased pizza pan (or place on a pizza shovel greased with semolina flour for easy removal to slide onto a pizza stone.)
  11. Add the sliced or squeezed bits of canned tomatoes (whichever you're using)
  12. Add the minced garlic on top around 1 minced clove per pie.
  13. Sprinkle the top with a little salt ( black pepper and red pepper flakes if desired)
  14. Top with slices of mozzarella in small pieces to cover the pie.
  15. Drizzle with olive oil evenly just a little on each piece of cheese.
  16. Slide the pizza on the pizza stone and this should take around 15 to 25 minutes to cook.
  17. For crispier top and cheese broil on high for two minutes longer.
  18. We add the fresh basil as a garnish after the pizza comes out of the oven.
  19. Notes:
  20. For a saucier, pizza add some pizza sauce before adding the sliced tomatoes on top
  21. Additional Toppings can be added also see notes below.

Notes

Additional Toppings:


  1. peppers
  2. olives
  3. eggplant
  4. pepperoni
  5. crushed meatballs
  6. finely chopped leftover cooked buffalo chicken and cheddar cheese
  7. loose cooked sausage
  8. ham, and pineapple
  9. mushrooms
  10. finely chopped broccoli and cheddar cheese
  11. finely chopped zucchini or spinach with ricotta and garlic minced
  12. finely minced shrimp and garlic
  13. anchovies
  14. loose cooked ground beef, cheddar cheese, finely chopped onions
  15. tuna, cheddar cheese, and minced onions
  16. leftover cooked meats, pizza sauce, and cheese of choice
  17. Note: all toppings must be chopped into small pieces, add the sauce first, topping then cheese


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Italian




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1 comment

  1. OK, now I MUST make this for the Super Bowl! We love pizza margarita!!!

    ReplyDelete

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