Perfect Homemade Kosher Pizza Margherita Recipe

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I’ve been making pizza at home for years, and there’s something so satisfying about pulling a bubbling margherita from your own oven. The combination of fresh tomatoes, creamy mozzarella, and fragrant basil on a crispy crust never gets old. Plus, when you make it yourself, you know exactly what goes into it and can ensure everything meets kosher standards.

The beauty of pizza margherita lies in its simplicity. You’re working with just a few ingredients, which means each one really matters. I use San Marzano tomatoes when I can find them because their sweetness and low acidity make all the difference. For the cheese, I stick with a good kosher mozzarella that melts well without becoming greasy. The key is not to overload the pizza. Too much sauce or cheese will make your crust soggy, and nobody wants that.

Why Fresh Ingredients Matter for Pizza Margherita

Getting the dough right took me some practice. I used to think you needed a fancy pizza oven, but a regular home oven set to its highest temperature works perfectly fine. The secret is using a pizza stone or even a heavy baking sheet that you preheat along with the oven. This gives you that crispy bottom crust that makes homemade pizza taste almost professional. I let my dough rise slowly in the fridge overnight, which develops better flavor and makes it easier to stretch.

Getting Your Home Oven Hot Enough

This pizza is perfect for Friday night dinners when you want something special but not too complicated. I often make extra dough and freeze portions for quick weeknight meals. Serve it with a simple green salad dressed with lemon and olive oil, and you’ve got a meal that feels both casual and celebratory.

Perfect Homemade Kosher Pizza Margherita Recipe - Italian recipe
I've been making pizza at home for years, and there's something so satisfying about pulling a bubbling margherita from your own oven. The combination of fresh tomatoes, creamy mozzarella, and fragrant basil on a crispy crust never gets old. Plus, when you make it yourself, you know exactly what goes into it and can ensure everything meets kosher standards. The beauty of pizza margherita lies in its simplicity. You're working with just a few ingredients, which means each one really matters. I use San Marzano tomatoes when I can find them because their sweetness and low acidity make all the difference. For the cheese, I stick with a good kosher mozzarella that melts well without becoming greasy. The key is not to overload the pizza. Too much sauce or cheese will make your crust soggy, and nobody wants that. Getting the dough right took me some practice. I used to think you needed a fancy pizza oven, but a regular home oven set to its highest temperature works perfectly fine. The secret is using a pizza stone or even a heavy baking sheet that you preheat along with the oven. This gives you that crispy bottom crust that makes homemade pizza taste almost professional. I let my dough rise slowly in the fridge overnight, which develops better flavor and makes it easier to stretch. This pizza is perfect for Friday night dinners when you want something special but not too complicated. I often make extra dough and freeze portions for quick weeknight meals. Serve it with a simple green salad dressed with lemon and olive oil, and you've got a meal that feels both casual and celebratory.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

Pizza Dough
  • 3 cups bread flour
  • 1 packet active dry yeast 2¼ teaspoons
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 cup warm water 110°F
  • 1 teaspoon sugar
Toppings
  • 1 can crushed tomatoes 14 oz, preferably San Marzano
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 8 oz kosher mozzarella cheese fresh or low-moisture, sliced
  • ¼ cup fresh basil leaves
  • 2 tablespoons extra virgin olive oil for drizzling
  • ¼ teaspoon red pepper flakes optional

Method
 

Make the Dough
  1. In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. In a large bowl, whisk together flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  3. Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
Prepare the Pizza
  1. Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (or highest setting).
  2. In a small bowl, mix crushed tomatoes, minced garlic, oregano, and salt to make the sauce.
  3. Punch down the dough and divide into 2 portions for thin crust or keep whole for thick crust. On a floured surface, roll or stretch dough into 12-inch circles.
  4. Transfer dough to parchment paper. Spread sauce evenly, leaving a 1-inch border for the crust.
  5. Distribute mozzarella slices evenly over the sauce. Drizzle lightly with olive oil.
Bake and Finish
  1. Carefully slide pizza (with parchment) onto the hot pizza stone. Bake for 10-12 minutes until crust is golden and cheese is bubbly.
  2. Remove from oven and immediately top with fresh basil leaves and a sprinkle of red pepper flakes if using.
  3. Let cool for 2-3 minutes before slicing. Drizzle with remaining olive oil before serving.

Notes

For best results, let dough rise slowly in the refrigerator overnight. This develops better flavor and makes stretching easier. If you don't have a pizza stone, use an inverted heavy baking sheet. The pizza will keep in the refrigerator for 3 days and can be reheated in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 580mg 25%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.
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