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Introduction
The Margherita pizza, with its simple yet exquisite combination of flavors, has been a staple of Italian cuisine since the late 19th century. Legend has it that in 1889, Neapolitan pizza maker Raffaele Esposito created this patriotic pizza to honor Queen Margherita of Italy, using ingredients that represented the colors of the Italian flag: red tomatoes, white mozzarella, and green basil. Our whole wheat version pays homage to this rich history while catering to modern health-conscious diners. By using a whole wheat crust, we've added extra fiber and nutrients, making this beloved dish a guilt-free pleasure that doesn't compromise on taste or tradition.
Ingredients
• 2 cups whole wheat flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 2 tbsp extra virgin olive oil, plus extra for brushing
• 3/4 cup warm water (110°F to 115°F)
• 1/2 cup high-quality tomato sauce (preferably San Marzano)
• 8 oz fresh mozzarella cheese, thinly sliced
• 1 large ripe tomato, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 1/4 tsp dried oregano
• 1/8 tsp freshly ground black pepper
• 1 tbsp cornmeal (for dusting the pizza stone or baking sheet)
Step 1:
In a large mixing bowl, combine whole wheat flour, yeast, sugar, and salt.
Step 2:
Add olive oil and warm water to the dry ingredients. Mix until a shaggy dough forms.
Step 3:
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Step 4:
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes or until doubled in size.
Step 5:
Preheat the oven to 450°F (230°C) with a pizza stone or baking sheet inside.
Step 6:
Punch down the dough and roll it out on a lightly floured surface to a 12-inch circle.
Step 7:
Dust a pizza peel or flat baking sheet with cornmeal and transfer the dough onto it.
Step 8:
Brush the dough with olive oil and spread the tomato sauce evenly, leaving a 1/2-inch border.
Step 9:
Top with sliced mozzarella and tomatoes. Sprinkle with dried oregano and black pepper.
Step 10:
Carefully slide the pizza onto the preheated stone or baking sheet in the oven.
Step 11:
Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Step 12:
Remove from the oven, scatter fresh basil leaves over the top, slice, and serve immediately.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Bring to room temperature before using.
Q: Why use whole wheat flour?
A: Whole wheat flour adds fiber, nutrients, and a nutty flavor to the pizza, making it a healthier alternative to traditional white flour crusts.
Q: Can I freeze the pizza?
A: Yes, you can freeze baked pizza slices for up to 2 months. Reheat from frozen in a 375°F oven for about 12-15 minutes.
• For a gluten-free option, substitute the whole wheat flour with a gluten-free all-purpose flour blend.
• If fresh mozzarella is unavailable, use low-moisture mozzarella, but reduce the quantity to 6 oz.
• Choose ripe, flavorful tomatoes for the best taste. Roma or plum tomatoes work well.
• For a vegan version, replace mozzarella with a plant-based cheese alternative.
• Ensure all ingredients are at room temperature before starting, except for the warm water.
• This recipe contains gluten (wheat) and dairy (mozzarella). It is vegetarian-friendly.
Slice the pizza into 8 pieces and serve hot. For an authentic Italian experience, eat with your hands!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.
Start preheating the oven when the dough begins its rise to ensure it's hot enough when you're ready to bake.
- Don't overwork the dough - mix until just combined for a tender crust
- Pat the mozzarella dry with paper towels to prevent a soggy pizza
- Less is more with toppings - overloading can lead to undercooked crust
For a spicier version, add red pepper flakes before baking. For a white pizza, omit the tomato sauce and brush the crust with garlic-infused olive oil instead.
Pair with a light Italian red wine like Chianti or a crisp white like Pinot Grigio. A simple arugula salad makes a great side dish.
Best in summer when fresh tomatoes and basil are at their peak, but enjoyable year-round.
Contains gluten (wheat) and dairy (mozzarella cheese). May contain traces of nuts if equipment is shared.
