Margherita Pizza Recipe

Time2h

Serves2

fior di latte, tomato, basil, evoo

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Ingredients

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1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2
Mix Dough Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil.
3
Knead the Dough
Mix the ingredients together until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
4
Let Dough Rise
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

5
Preheat Oven
Preheat your oven to 475°F (245°C) or as high as it can go with a pizza stone inside if you have one.
6
Prepare the Pizza Base
Once the dough has risen, punch it down to release air. Roll it out on a floured surface to your desired thickness, typically about 1/4 inch thick.
7
Add Tomato Sauce
Transfer the rolled-out dough to a pizza peel or a baking sheet. Spread the tomato sauce evenly over the base, leaving a small border around the edges.
8
Add Cheese and Basil
Tear the fior di latte cheese into pieces and distribute them evenly over the sauce. Add fresh basil leaves on top.
9
Drizzle with Olive Oil
Drizzle the extra virgin olive oil over the pizza for added flavor.
10
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
11
Slice and Serve
Remove the pizza from the oven, let it cool for a minute, then slice into wedges and serve hot.