Pizza Margherita Recipe
Sliced 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 warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil. Mix until a dough begins to form.
- 4
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise for 1 hour or until doubled in size.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) while the dough is rising.
- 6
Prepare the Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness, typically about 1/4 inch thick.
- 7
Add Sauce
Spread crushed tomatoes evenly on the rolled-out dough, leaving a small border around the edges.
- 8
Add Cheese and Seasoning
Slice fresh mozzarella and distribute it evenly over the sauce. Drizzle with olive oil and season with salt and black pepper to taste.
- 9
Bake the Pizza
Transfer the pizza to a baking sheet or pizza stone and bake in the preheated oven for about 10-12 minutes or until the crust is golden and the cheese is bubbling.
- 10
Garnish with Basil
Remove the pizza from the oven and immediately top with fresh basil leaves. Let it cool for a couple of minutes before slicing and serving.