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–+ servings
A close-up of a freshly baked Margherita pizza with melted mozzarella, tomato sauce, and fresh basil leaves, perfect for pizza night recipes.

Pizza Night Recipes

Discover why this pizza recipe is a family favorite and learn how to make it ahead for a fun and easy pizza night.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 24 minutes
Total Time 1 hour 9 minutes
Servings: 4 pizzas
Course: Dinner, Pizza
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 500 gram all-purpose flour plus more for shaping the dough
  • 1 gram active dry yeast 1/4 teaspoon
  • 16 gram fine sea salt 2 teaspoons
  • 350 gram water 1 1/2 cups
Assembling and Baking the Margherita Pie
  • 4 balls pizza dough from above
  • 1 28-ounce can peeled Italian tomatoes or fresh, peeled Roma tomatoes, if they're in season
  • 2 tablespoon extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 2 pound fresh mozzarella cheese torn into large chunks
  • 20 fresh basil leaves or to taste
  • 3/4 cup finely grated Parmigiano-Reggiano cheese

Equipment

  • Large bowl
  • Baking sheet
  • Pizza stone or steel (optional)

Method
 

  1. Make the dough: In a large bowl, combine flour, yeast, and salt. Gradually add water and mix until a shaggy dough forms. Knead on a lightly floured surface for 10-15 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size. For make-ahead, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Bring to room temperature for 1 hour before shaping.
  2. Preheat your oven to its highest setting (usually 500-550°F or 260-290°C) with a pizza stone or steel inside, if using. If not, preheat a baking sheet.
  3. Prepare the sauce: Crush the canned tomatoes by hand or with a food mill. Stir in olive oil and salt.
  4. Assemble the pizza: On a lightly floured surface, shape one ball of dough into a 10-12 inch round. Transfer to a pizza peel or parchment paper.
  5. Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Distribute torn mozzarella cheese and basil leaves over the sauce.
  6. Carefully slide the pizza onto the preheated pizza stone, steel, or baking sheet. Bake for 8-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
  7. Sprinkle with Parmigiano-Reggiano cheese before slicing and serving.

Notes

For a crispier crust, ensure your oven and baking surface are very hot. You can also par-bake the crust for a few minutes before adding toppings.

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