Margherita Pizza Recipe
Classic pizza with fresh mozzarella, tomatoes, and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (not hotter than 110°F) with the active dry yeast and sugar. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- 3
Knead the Dough
Mix until a dough forms, then knead the dough on a floured surface for about 8-10 minutes or until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Assembling and Baking
- 5
Preheat Oven
Preheat your oven to the highest setting (usually around 475°F to 500°F). If you have a pizza stone, place it in the oven to heat.
- 6
Prepare Toppings
While the dough rises, slice the fresh mozzarella and tomatoes. Set aside.
- 7
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it into a 12-inch round pizza base.
- 8
Add Toppings
Transfer the rolled dough to a pizza peel or a baking sheet. Layer the sliced tomatoes evenly over the base, followed by slices of fresh mozzarella. Sprinkle with salt and drizzle with olive oil.
- 9
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-15 minutes until the crust is golden and the cheese is bubbly.
- 10
Add Basil
Remove the pizza from the oven and immediately scatter fresh basil leaves over the top. Let it cool for a minute.
- 11
Slice and Serve
Slice the pizza and serve hot, drizzling with additional olive oil if desired.