Our guide on which is the most popular dish in the world for you to try to cook at home.
The title of the “most popular dish in the world” is often debated, but one dish that consistently ranks at the top globally is Pizza. Its origins are Italian, but pizza has become a beloved comfort food across cultures and continents.
Below is a guide on how to make a classic Margherita pizza, one of the most popular and simple varieties, including some tips and an estimate of its calorie content.
Read here best Italian food, vegetarian food in Italy, best drinks in Italy and best breakfast in Italy
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Classic Margherita Pizza Recipe
Ingredients
Pizza Dough:
2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (110°F/45°C)
3 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
Pizza Topping:
1/2 cup tomato sauce (preferably homemade or a high-quality brand)
1 1/2 cups fresh mozzarella cheese, sliced or torn into pieces
Fresh basil leaves
2 tablespoons extra virgin olive oil
Salt to taste
How To Make Classic Margherita Pizza
Make the Dough
Dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until the dough comes together, then knead on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Prepare the Toppings
Preheat your oven to its highest setting, typically around 475°F to 500°F (245°C to 260°C). If you have a pizza stone, place it in the oven to heat up. While the oven heats, prepare your toppings. Slice the mozzarella and set aside. Have the tomato sauce and fresh basil leaves ready.
Assemble the Pizza
Once the dough has risen, punch it down and divide it into 2-3 equal portions, depending on how large you want your pizzas.
Roll out one portion of dough on a lightly floured surface to your desired thickness (thin crust is typical for Margherita).
Transfer the rolled-out dough onto a pizza peel or baking sheet lined with parchment paper. Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges. Distribute the mozzarella slices evenly over the sauce.
Drizzle with olive oil and sprinkle with a little salt.
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone (or bake on the baking sheet) and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
Garnish and Serve
Remove the pizza from the oven and immediately scatter fresh basil leaves over the top. Drizzle with a bit more olive oil if desired. Slice and serve hot.
Tips for Perfect Pizza
For the best results, let the dough rise slowly in the refrigerator overnight. This improves the flavor and texture. Use high-quality tomatoes, like San Marzano, and keep the sauce simple with just tomatoes, a little salt, and olive oil.
A pizza stone or steel in the oven helps to achieve a crispy crust. Preheat it thoroughly before baking.
Pizza Calories
A typical slice of Margherita pizza (1/8 of a large pizza) contains around 200-250 calories, depending on the thickness of the crust and the amount of cheese and oil used. A whole pizza might have around 1,600 to 2,000 calories.
Pizza’s versatility and universal appeal make it a favorite dish around the world. From its simple Margherita form to countless variations with different toppings and styles, pizza continues to be a beloved meal for people of all ages.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.