Italians reacting to Pizza Soup
Italians reacting to PIZZA SOUP is a easy Italian recipe that serves 4. 320 calories per serving. Recipe by Lionfield on YouTube.
Prep: 20 min | Cook: 12 min | Total: 42 min
Cost: $5.01 total, $1.25 per serving
Ingredients
- 250 g All-Purpose Flour (sifted)
- 5 g Active Dry Yeast (about 1 ½ teaspoons)
- 150 ml Warm Water (about 110°F / 43°C)
- 15 ml Olive Oil (extra virgin, plus extra for brushing)
- 5 g Salt (fine sea salt)
- 400 g Canned San Marzano Tomatoes (crushed or blended)
- 2 cloves Garlic (minced)
- 10 leaves Fresh Basil Leaves (plus extra for garnish)
- 200 g Fresh Mozzarella (sliced and patted dry)
- 5 ml Olive Oil (for drizzling after baking)
- 1 g Crushed Red Pepper Flakes (optional, for heat)
Instructions
Activate Yeast
In a small bowl, combine warm water, yeast, and a pinch of sugar. Stir gently and let sit for 5‑7 minutes until foamy.
Time: PT7M
Mix Dough
In a mixing bowl, whisk together flour and salt. Add the activated yeast mixture and 15 ml olive oil. Stir with a wooden spoon until a shaggy dough forms.
Time: PT5M
Knead Dough
Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic.
Time: PT10M
First Rise
Shape the dough into a ball, coat lightly with olive oil, place back in the bowl, cover with plastic wrap, and let rise in a warm spot for 60 minutes or until doubled in size.
Time: PT60M
Prepare Tomato Sauce
While the dough rises, blend canned tomatoes with minced garlic, a pinch of salt, and a drizzle of olive oil until smooth. Set aside.
Time: PT5M
Preheat Oven
Place the pizza stone (or baking sheet) in the oven and preheat to 475°F (245°C) for at least 20 minutes.
Time: PT20M
Temperature: 475°F
Shape Pizza Base
Punch down the risen dough, divide into two equal pieces (for two 12‑inch pizzas) or keep whole for one large pizza. Stretch or roll each piece on parchment paper to desired thickness.
Time: PT5M
Assemble Pizza
Spread a thin layer of tomato sauce over the base, leaving a ½‑inch border. Arrange mozzarella slices evenly, scatter fresh basil leaves, and drizzle a little olive oil. Sprinkle red pepper flakes if desired.
Time: PT5M
Bake Pizza
Slide the pizza (with parchment) onto the preheated stone or place the sheet directly in the oven. Bake for 10‑12 minutes, until crust is golden and cheese is bubbling and lightly browned.
Time: PT12M
Temperature: 475°F
Finish & Serve
Remove pizza, drizzle with a final splash of olive oil, add a few fresh basil leaves, slice, and serve hot.
Time: PT3M
Nutrition Facts
- Calories
- 320
- Protein
- 14g
- Carbohydrates
- 38g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
- Instead of Active Dry Yeast: Instant Yeast, Fresh Yeast
- Instead of Olive Oil: Canola Oil, Vegetable Oil
- Instead of Salt: Kosher Salt
- Instead of Canned San Marzano Tomatoes: Other canned plum tomatoes
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Fresh Basil Leaves: Dried basil (¼ tsp)
- Instead of Fresh Mozzarella: Low-moisture mozzarella, Vegan mozzarella
- Instead of Crushed Red Pepper Flakes: Paprika
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Kitchen Scale
- Plastic Wrap
- Baking Sheet or Pizza Stone
- Parchment Paper (optional)
- Oven
- Pizza Cutter or Sharp Knife
Critical Steps — Do Not Skip
- Activating the yeast properly (Step 1)
- Kneading the dough to develop gluten (Step 3)
- First rise until doubled in size (Step 4)
- Preheating the oven and stone to a high temperature (Step 6)
- Avoiding over‑topping to keep crust crisp (Step 8)
- Baking until crust is golden and cheese is bubbling (Step 9)
Chef Tips from the Video
- For extra flavor, add a pinch of dried oregano to the sauce.
- Brush the crust edge with garlic‑infused olive oil before baking.
- Use a pizza peel dusted with semolina for easy transfer.
Troubleshooting
Dough did not rise.
Check that the yeast is fresh and water temperature is not too hot; let the dough rise in a warmer spot.
Soggy crust.
Use less sauce, pat mozzarella dry, and bake on a preheated stone or a perforated pizza pan.
Burnt cheese.
Reduce oven temperature by 25°F or move the pizza to a lower rack for the last few minutes.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat directly in oven.
Room temperature: Do not leave pizza at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the tomato sauce a day ahead and refrigerate.
- Dough can be refrigerated for up to 24 hours after the first rise; bring to room temperature before shaping.
Frequently Asked Questions
What is the cultural significance and history of Margherita Pizza in Italian cuisine?
Margherita Pizza originated in Naples in the late 19th century and was named after Queen Margherita of Savoy. The classic red, white, and green toppings—tomato, mozzarella, and basil—represent the colors of the Italian flag, making it a national culinary symbol.
What are the traditional regional variations of Margherita Pizza in Italy?
In Naples, the traditional Neapolitan Margherita uses San Marzano tomatoes, fresh buffalo mozzarella, and a soft, airy crust baked at very high heat. In Rome, the crust is thinner and crisper, often using cow's milk mozzarella and a quicker bake.
How is Margherita Pizza traditionally served in Naples?
In Naples, Margherita Pizza is served whole on a wooden board, often with a drizzle of extra‑virgin olive oil and a few fresh basil leaves added just before eating. It is eaten with a knife and fork or by hand, depending on personal preference.
What occasions or celebrations is Margherita Pizza traditionally associated with in Italian culture?
While Margherita Pizza is an everyday staple, it is also featured at family gatherings, festivals, and casual celebrations throughout Italy, symbolizing hospitality and the sharing of simple, high‑quality ingredients.
What makes Margherita Pizza special or unique in Italian cuisine?
Margherita Pizza showcases the Italian philosophy of using few, fresh ingredients to create maximum flavor. Its balance of sweet tomato, creamy mozzarella, and aromatic basil exemplifies the principle of culinary simplicity.
What are the most common mistakes to avoid when making Margherita Pizza at home?
Common mistakes include using water that is too hot for the yeast, over‑kneading the dough, using too much sauce, and baking at a temperature that is not hot enough, all of which can lead to a dense or soggy crust.
Why does this Margherita Pizza recipe use a high oven temperature of 475°F instead of a lower temperature?
A high temperature creates rapid oven spring, crisping the crust while keeping the interior airy. It also quickly melts the mozzarella and caramelizes the tomato sauce for authentic Neapolitan‑style texture.
Can I make Margherita Pizza dough ahead of time and how should I store it?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Keep it covered with plastic wrap in a lightly oiled bowl; bring it to room temperature before shaping and baking.
What texture and appearance should I look for when the Margherita Pizza is done cooking?
The crust should be golden‑brown with a few charred spots, the cheese should be fully melted and lightly browned, and the basil should be vibrant without wilting. The bottom of the crust should sound hollow when tapped.
How do I know when the Margherita Pizza is done cooking?
Check that the crust has reached a deep golden color and the cheese is bubbling with a few brown patches. A quick lift of the pizza should reveal a crisp underside.
What does the YouTube channel Lionfield specialize in?
The YouTube channel Lionfield focuses on straightforward, home‑cooked recipes with clear step‑by‑step instructions, often highlighting classic Italian and Mediterranean dishes for everyday cooks.
How does the YouTube channel Lionfield's approach to Italian cooking differ from other Italian cooking channels?
Lionfield emphasizes minimal equipment, budget‑friendly ingredient choices, and practical tips for busy home cooks, whereas many other Italian channels may focus on gourmet techniques or specialty ingredients.
What other Italian recipes is the YouTube channel Lionfield known for?
Lionfield is known for recipes such as Spaghetti Carbonara, Classic Risotto, Homemade Focaccia, and simple Tomato Basil Bruschetta, all presented with clear visuals and concise narration.
Last updated: August 31, 2026
