Margherita Pizza Recipe
Tomato, mozzarella, and fresh basil on a classic crust.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a mixing bowl, combine all-purpose flour and salt. Add the frothy yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the kneaded dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Pizza Assembly
- 5
Prepare the Sauce
In a bowl, crush the canned whole tomatoes and season with salt and black pepper to taste. Set aside.
- 6
Preheat the Oven
Preheat your oven to 475°F (245°C) for at least 30 minutes to ensure it is hot enough.
- 7
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out to your desired thickness (about 12 inches in diameter) and place it on a pizza stone or baking sheet.
- 8
Add the Toppings
Spread the prepared tomato sauce evenly over the dough. Tear the fresh mozzarella into pieces and distribute them evenly on top of the sauce. Drizzle with olive oil.
- 9
Bake the Pizza
Place the pizza in the preheated oven and bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbling.
- 10
Finish with Basil
Remove the pizza from the oven and immediately top with fresh basil leaves. Let it cool for a couple of minutes before slicing.
