Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine the warm water (about 110°F) with sugar and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mixing Ingredients
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.
- 3
Kneading Dough
Mix the ingredients until a dough begins to form. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded 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 it has doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- 6
- 7
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or stretch it by hand to your desired thickness.
- 8
Add Sauce and Cheese
Transfer the dough to a pizza peel or baking sheet. Spread an even layer of crushed tomato sauce over the base, leaving a small border around the edges. Tear fresh mozzarella into pieces and scatter them over the sauce.
- 9
Bake Pizza
Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-12 minutes, or until the cheese is bubbling and the crust is golden brown.
- 10
Garnish and Serve
Remove the pizza from the oven and drizzle with olive oil. Scatter fresh basil leaves on top. Let it cool for a couple of minutes before slicing and serving.