Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Perfect Kosher Pizza Margherita With Fresh Basil

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Dairy (Milchig)

Pizza Margherita is pizza at its simplest: a homemade crust, a quick sauce of crushed tomatoes and garlic, fresh mozzarella and a handful of basil. With so few ingredients, each one matters, and the result is crisp at the edges, chewy inside and full of flavor.

Getting the Dough Right

Bread flour gives the dough more structure and chew than all-purpose flour, and a teaspoon of sugar helps the yeast get going. For the best flavor, let the dough rise slowly in the fridge overnight; cold fermentation develops flavor and makes the dough easier to stretch without tearing. The dough keeps in the fridge for up to 3 days.

Don’t Overload It

Use a light layer of sauce and tear the mozzarella into small pieces. Fresh mozzarella holds a lot of water, so pat it dry with paper towels before it goes on, or the center of the pizza will turn soggy. Add the basil after baking so it stays bright green. No pizza stone? An upside-down baking sheet, preheated in the oven, works well.

Kosher Notes

This is a dairy (milchig) recipe. Use mozzarella with a reliable hechsher, and bake on dairy pans or a pizza stone kept for dairy. For a pareve version, use the same dough and sauce and top with roasted vegetables or a pareve cheese. Serve it with a green salad in a lemon and olive oil dressing.

Perfect Kosher Pizza Margherita With Fresh Basil
Make restaurant-quality Margherita pizza at home with this foolproof kosher recipe. Fresh mozzarella, homemade sauce, and perfectly crispy crust.
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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: 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

What I use for this recipe

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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.

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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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