Margherita Pizza Recipe
Tomato sauce, fresh mozzarella, and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activating Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mixing Dough
In a large mixing bowl, combine flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.
- 3
Kneading
Mix together until a dough forms. Knead on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- 4
Rising Dough
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Topping and Baking
- 5
Preheating Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat as well.
- 6
Rolling Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness (about 12 inches in diameter).
- 7
Adding Tomato Sauce
Transfer the rolled-out dough to a pizza peel or baking sheet lined with parchment paper. Spread the tomato sauce evenly over the dough.
- 8
Adding Cheese and Basil
Tear the fresh mozzarella into pieces and distribute it evenly over the sauce. Add fresh basil leaves on top.
- 9
Drizzling Olive Oil
Drizzle a tablespoon of olive oil over the pizza, and season with salt and pepper to taste.
- 10
Baking Pizza
Carefully slide the pizza onto the hot pizza stone or place the baking sheet in the oven. Bake for about 10-12 minutes until the crust is golden brown and the cheese is bubbly.
- 11
Serving
Remove the pizza from the oven, let it cool for a couple of minutes, slice, and serve hot.
