Perfect Kosher Pizza Margherita With Fresh Basil

By /
Jump to Recipe Print Recipe

There’s something deeply satisfying about making pizza from scratch, especially when you can control every ingredient to keep it kosher. This Margherita pizza brings together the holy trinity of Italian flavors in the most pure way possible. Fresh mozzarella, bright tomato sauce, and aromatic basil on a homemade crust that’s crispy outside and chewy inside.

Perfect Pizza Dough Every Time

I started making my own pizza dough about five years ago when I got tired of the limited kosher pizza options in my neighborhood. The dough recipe I’m sharing here took me months to perfect. It uses bread flour for better structure and a tiny bit of sugar to help the yeast along. The real secret is letting it rise slowly in the fridge overnight. This develops flavor and makes the dough much easier to stretch without tearing.

Why Fresh Mozzarella Makes All the Difference

The key to great Margherita pizza is restraint. Don’t overload it with sauce or cheese. You want each component to shine. I use San Marzano tomatoes when I can find them, crushed by hand with just salt and a pinch of sugar. The mozzarella should be fresh, not the low-moisture stuff. Pat it dry with paper towels before adding it to the pizza or you’ll end up with a soggy mess.

This pizza works perfectly for Shabbat dinner when you want something special but not too heavy. I often make the dough Friday morning and let it rise in the fridge until Saturday night. Serve it with a simple green salad dressed with lemon and olive oil. The kids love helping stretch the dough, though fair warning, you might end up with some interesting shapes.

Perfect Kosher Pizza Margherita With Fresh Basil - Italian recipe
There's something deeply satisfying about making pizza from scratch, especially when you can control every ingredient to keep it kosher. This Margherita pizza brings together the holy trinity of Italian flavors in the most pure way possible. Fresh mozzarella, bright tomato sauce, and aromatic basil on a homemade crust that's crispy outside and chewy inside. I started making my own pizza dough about five years ago when I got tired of the limited kosher pizza options in my neighborhood. The dough recipe I'm sharing here took me months to perfect. It uses bread flour for better structure and a tiny bit of sugar to help the yeast along. The real secret is letting it rise slowly in the fridge overnight. This develops flavor and makes the dough much easier to stretch without tearing. The key to great Margherita pizza is restraint. Don't overload it with sauce or cheese. You want each component to shine. I use San Marzano tomatoes when I can find them, crushed by hand with just salt and a pinch of sugar. The mozzarella should be fresh, not the low-moisture stuff. Pat it dry with paper towels before adding it to the pizza or you'll end up with a soggy mess. This pizza works perfectly for Shabbat dinner when you want something special but not too heavy. I often make the dough Friday morning and let it rise in the fridge until Saturday night. Serve it with a simple green salad dressed with lemon and olive oil. The kids love helping stretch the dough, though fair warning, you might end up with some interesting shapes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 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 packet active dry yeast 2¼ teaspoons
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 cup warm water 110°F
  • 2 tablespoons olive oil plus extra for bowl
Toppings
  • 1 can crushed tomatoes 28 ounces, San Marzano preferred
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • 8 ounces fresh mozzarella torn into small pieces
  • ¼ cup fresh basil leaves
  • 2 tablespoons olive oil for drizzling
  • ¼ teaspoon red pepper flakes optional

Method
 

Make the Dough
  1. In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked.
  4. Place dough in an oiled bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.
Prepare Sauce and Toppings
  1. Mix crushed tomatoes, minced garlic, salt, and sugar in a bowl. Set aside.
  2. Pat fresh mozzarella pieces dry with paper towels and set aside.
  3. Preheat oven to 475°F. If using a pizza stone, place it in the oven while preheating.
Assemble and Bake
  1. Punch down risen dough and divide in half. Roll each half into a 12-inch circle on a floured surface.
  2. Transfer dough to a pizza pan or parchment-lined baking sheet. If using a pizza stone, slide onto the hot stone.
  3. Spread sauce evenly over dough, leaving a 1-inch border for the crust.
  4. Distribute mozzarella pieces evenly over sauce. Drizzle lightly with olive oil.
  5. Bake for 10-12 minutes until crust is golden brown and cheese is bubbly with some golden spots.
  6. Remove from oven and immediately top with fresh basil leaves. Sprinkle with red pepper flakes if using. Let cool for 2-3 minutes before slicing.

Notes

For best results, make the dough the night before and let it rise slowly in the refrigerator. This develops better flavor and texture. The dough can be stored in the fridge for up to 3 days. Fresh mozzarella can make the pizza watery, so always pat it dry first. If you don't have a pizza stone, a inverted baking sheet works well too.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 720mg 31%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 18g 36%
*Percent Daily Values are based on a 2,000 calorie diet.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top