Margherita Pizza Recipe
Sliced fresh mozzarella and basil.
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Ingredients
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Dough
Toppings
Sauce
Method
Dough Preparation
- 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
In a large mixing bowl, mix all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a dough begins to form.
- 3
Knead Dough
Transfer the dough to a floured surface and knead it for about 8-10 minutes until smooth and elastic.
- 4
Let Dough 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 doubled in size.
Sauce Preparation
- 5
- 6
Add Tomatoes
Add canned whole tomatoes and their juices. Crush the tomatoes with a spoon and add salt and fresh basil leaves. Simmer for about 15-20 minutes until the sauce thickens.
Pizza Assembly
- 7
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- 8
Shape Pizza Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it out into a round shape about 12 inches in diameter.
- 9
Add Sauce
Spread a thin layer of the prepared tomato sauce over the pizza base, leaving a small border around the edges.
- 10
Add Toppings
Slice the fresh mozzarella and distribute it evenly over the sauce. Add salt and crushed red pepper flakes to taste. Tear fresh basil leaves and sprinkle them on top.
- 11
Bake Pizza
Carefully transfer the pizza to the preheated stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 12
Finish and Serve
Once baked, remove the pizza from the oven and drizzle with olive oil. Let it cool for a couple of minutes before slicing. Serve hot.