【Recipe】Authentic Pizza Margherita: Easy with a Bread Maker!

【Recipe】Authentic Pizza Margherita: Easy with a Bread Maker!

The red of tomatoes, the white of mozzarella, and the green of basil—the colors of the Italian flag. Said to have been dedicated to Queen Margherita, this pizza is a dish where the simplicity of the ingredients truly shines.

Today, I’ll show you how to make “home-style pizza” that tastes authentic but is easily prepared using a bread maker.

Check the Video! How to Make the Dough

For a better look at the dough’s texture and how to shape it, check out this video (YouTube Shorts). 👉 Pizza Margherita Recipe Video

Nutritional Information (Total for 2 pizzas)

• Calories: 1911 kcal
• Protein: 75.8 g
• Fat: 75.3 g
• Carbohydrates: 238.8 g
• Salt Equivalent: 6.5 g

Ingredients (For 2 pizzas)

【Pizza Dough】

• Water: 110g
• Milk: 70g
• Bread Flour: 280g
• Sugar: 8g
• Salt: 4g
• Olive Oil: 20g
• Dry Yeast: 3g

【Homemade Tomato Sauce】

• Onion: 50g
• Garlic: 5g (1 clove)
• Red Chili Pepper: 1
• Olive Oil: 5g
• Canned Tomatoes (Diced or Whole): 200g
• Salt: 2g
• Sugar: 1g
• Dried Basil: 0.5g

【Toppings】

• Mozzarella Cheese: 200g
• Fresh Basil: 8g
• Olive Oil: A drizzle for finishing

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Pizza Margherita Instructions

1. Prepare the Dough (Using a Bread Maker)

1. Pour the water and milk into the bread pan.
2. Add the bread flour, then place the sugar, salt, and olive oil in the four corners.
3. Make a small well in the center of the flour and add the dry yeast.
4. Set the machine to “Pizza Dough Mode” and start! (Kneading to first fermentation takes about 1 hour and 45 minutes).💡 Naoko’s Point: Unlike bread dough, pizza dough only requires a single fermentation. The charm of this recipe is how quickly you can enjoy it!

2. Make the Tomato Sauce

1. Finely mince the onion and garlic.
2. In a frying pan, add olive oil, garlic, onion, and the chili pepper. Sauté until the onion is softened.
3. Add the canned tomatoes and simmer slowly over low heat. Once the liquid has reduced, season with salt, sugar, and dried basil.
4. Transfer to a dish and let it cool in the refrigerator.

3. Shaping and Baking

1. Preheat your oven to 300°C.
2. Cut the mozzarella into 6 portions and wrap them in paper towels to gently remove excess moisture.
3. Divide the dough into 2 pieces, reshape them into balls, cover with a damp cloth, and let them rest for 15 minutes (Bench Time).
4. Stretch the dough into thin circles on sheets of parchment paper.
   • 💡 Tip: If the dough is sticky and difficult to handle, lightly dust the surface of the dough with a small amount of bread flour.
5. Spread the tomato sauce and top with the mozzarella cheese.
6. Lower the oven temperature to 250°C and bake for about 15 minutes until golden brown.
7. Finish by garnishing with fresh basil and a drizzle of olive oil.

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Pro-Tips for Delicious Results

• The Secret of Mozzarella: The word Mozzarella comes from the Italian word meaning “to tear off.” Its characteristic of melting beautifully when heated (the pasta filata method) makes it perfect for pizza. Be sure to drain the moisture thoroughly to prevent your pizza from becoming soggy.
• Utilizing Your Bread Maker: Even compact models like the “IBM-010-C” that I use can produce professional-grade dough. If your machine has pasta or mochi-making functions, it really expands your culinary repertoire!

📖Related Link: Read the Japanese version of this article here! []　　

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