Pizza Margherita Recipe
Classic pizza with tomato sauce, mozzarella, and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
Activate the Yeast
In a small bowl, combine warm water (about 110°F) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, until it becomes frothy.
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Let it Rise
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 it has doubled in size.
Assembling the Pizza
Preheat the Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Roll Out the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a circle, about 12 inches in diameter.
Add Tomato Sauce
Spread the canned crushed tomatoes evenly over the rolled-out dough, leaving a small border for the crust. Season with salt to taste.
Add Cheese and Basil
Tear the fresh mozzarella cheese into small pieces and distribute evenly over the tomato sauce. Add fresh basil leaves on top, and drizzle with olive oil.
Bake the Pizza
Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for about 10-12 minutes, or until the crust is golden and crispy.
Slice and Serve
Remove the pizza from the oven, let it cool for a minute, slice it into wedges, and serve hot.