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Homemade Kosher Pizza Margherita with Perfect Crispy Crust

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Dairy (Milchig)

Homemade pizza Margherita has a crisp, chewy crust, a simple tomato sauce, fresh mozzarella and basil, finished with olive oil and a pinch of salt.

A Better Crust

Work with sticky dough rather than adding too much flour, which makes the crust dense. For the best flavor, let the dough rise slowly in the fridge for up to 3 days. Bake on a very hot pizza stone or inverted baking sheet dusted with cornmeal. Pat the fresh mozzarella dry so it doesn’t make the pizza soggy.

Kosher Notes

This is a dairy (milchig) recipe. Use mozzarella with a reliable hechsher and bake on dairy pans or a stone used for dairy.

Serving

Add the basil after baking so it stays bright and fresh.

Homemade Kosher Pizza Margherita with Perfect Crispy Crust
Learn how to make authentic kosher Pizza Margherita at home with a perfectly crispy crust and classic toppings that follow kashrut guidelines.
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Prep Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 12 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

Pizza Dough
  • 3 cups bread flour plus extra for dusting
  • 1 teaspoon active dry yeast
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil plus extra for bowl
  • 1 cup warm water 110°F
  • 1 teaspoon sugar
Toppings
  • 1/2 cup pizza sauce or marinara sauce
  • 8 ounces fresh mozzarella cheese sliced thin and patted dry
  • 1/4 cup fresh basil leaves
  • 2 tablespoons olive oil for drizzling
  • 1 tablespoon cornmeal for dusting pizza stone
  • 1/4 teaspoon kosher salt for finishing

What I use for this recipe

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Method
 

Make the Dough
  1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
  2. Add flour, salt, and 1 tablespoon olive oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but not wet.
  4. Place dough in an oiled bowl, turning to coat all sides. Cover with a damp towel and let rise in a warm place for 2-3 hours until doubled in size.
Prepare for Baking
  1. Place a pizza stone on the bottom rack of your oven and preheat to 500°F for at least 45 minutes.
  2. Punch down the dough and turn it onto a floured surface. Roll or stretch into a 12-inch circle, leaving the edges slightly thicker.
  3. Transfer dough to a pizza peel or inverted baking sheet dusted with cornmeal.
Assemble and Bake
  1. Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
  2. Distribute mozzarella slices evenly over the sauce. Drizzle with 1 tablespoon olive oil.
  3. Quickly slide the pizza onto the hot stone. Bake for 10-12 minutes until the crust is golden brown and cheese is bubbling.
  4. Remove from oven and immediately top with fresh basil leaves. Drizzle with remaining olive oil and sprinkle with kosher salt.
  5. Let cool for 2-3 minutes before slicing and serving.

Notes

For best results, let the dough rise slowly in the refrigerator for up to 3 days - this develops better flavor. If you don't have a pizza stone, use an inverted heavy baking sheet preheated in the oven. Fresh mozzarella can release water, so pat it dry with paper towels before using to prevent soggy pizza.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 720mg 31%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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