Bubbly Margherita Pizza: Soft and Super Delicious!

Bubbly Margherita Pizza offers a delightful twist on traditional pizza, featuring a light and airy crust that's both soft and chewy. This version emphasizes a focaccia-like base, achieved through a meticulous fermentation process and high-temperature baking.

The dough, made with simple ingredients like water, fresh yeast, sugar, all-purpose flour, olive oil, and salt, undergoes multiple rises to develop its characteristic texture. While the tomato sauce is crafted from peeled tomatoes, garlic, olive oil, and salt, allowing it to marinate and deepen in flavor.

After baking the crust with the sauce at a high temperature, the pizza is topped with fresh mozzarella and parsley, adding a creamy finish. This pizza is perfect as a main course for family dinners, casual gatherings, or as a shareable appetizer at parties.

What Is Bubbly Pizza, Anyway?

Bubbly pizza sits somewhere between a focaccia and your favorite deep-dish, only taller and softer. This style has roots in Italian home baking traditions, where rustic breads and focaccia-style pizzas were made and always shared around the table. It’s especially common in Southern Italy, where slow-rise doughs are practically a religion. Some even refer to this as “pizza alta” (tall pizza).

Pro Tips for the Best Bubbly Pizza

• Hydration is key, so don’t panic if the dough looks too wet. This texture is exactly what creates the bubbly, airy interior. Resist the urge to add more flour.
• Once the dough hits the pan, use oiled fingers to gently coax it into place. No aggressive pulling or flattening.
• Flavor that sauce because the tomato sauce may be simple, but it shouldn't be bland. You can add garlic, olive oil, and salt to improve the taste.
• Bake hot and fast by cranking the oven to 250°C (482°F). You want the dough to puff before it dries out.

What’s the Best Pan to Use?

A deep, rectangular baking pan or a tall sheet tray works best for this recipe. The high sides give the dough room to rise without spreading too wide. Avoid thin pans, they’ll heat unevenly and may burn the bottom.

How Do I Know When the Pizza Is Done?

Look for a golden-brown crust and bubbling sauce. The base should be firm and lightly crisped when tapped with a spoon. Depending on your oven, 20–25 minutes should do the trick at high heat.

Can I Add Toppings Other Than Mozzarella?

This dish is a great base for personalization. Try roasted veggies, anchovies, or even a handful of olives. Just keep heavier toppings minimal to preserve the rise.

Why Add Cheese After Baking?

Mozzarella added at the end stays creamy and soft, instead of drying out or forming a rubbery blanket. Think of it as a delicate finishing touch rather than a baked-in topping.

Can I Skip the Second and Third Rises?

Technically yes, but your dough won’t be nearly as airy or flavorful. Those extra resting times allow for better gluten development and fermentation. Skipping them makes for a denser, flatter result.

How to Make Bubbly Margherita Pizza

In a large bowl, combine 340ml of water, yeast, and sugar. Stir until the yeast dissolves, don’t rush it. Add flour, the remaining 100ml water, olive oil, and salt. Stir with a spoon until everything’s combined and the dough is smooth.

Cover the bowl with cling film and let it rise for 1 hour in a warm spot.

While the dough does its first rise, mix peeled tomatoes with garlic, olive oil, and a sprinkle of salt. Set aside and let those flavors mingle for 1 hour.

After 1 hour, give the dough a stir with your spoon to deflate it slightly. Cover again and let it rise for another hour. Repeat once more and let it rise for 40 more minutes.

Once the dough has done its final rise, give it one last stir. Line a baking pan with parchment paper, drizzle with olive oil, and pour in the dough.

Use your hands to gently fold and stretch the dough to fit the pan and let it rise for 30 more minutes.

Spoon the tomato sauce over the dough and use your fingertips to press little holes across the surface to create the classic focaccia design. Then, bake in a preheated oven at 250°C (482°F) for 20 minutes.

Let the pizza cool slightly, then top with mozzarella and fresh parsley. Slice and serve warm, preferably with a very large smile.