Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella and basil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the yeast mixture and olive oil.
- 3
Knead Dough
Mix the ingredients together until a dough begins to form. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased 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.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) and if using a pizza stone, place it in the oven to heat up.
- 6
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 your desired shape.
- 7
Add Sauce and Cheese
Transfer the shaped dough to a baking sheet or pizza peel. Spread the tomato sauce evenly on the dough, leaving a small border around the edges. Tear fresh mozzarella into pieces and distribute them evenly over the sauce.
- 8
Bake Pizza
Carefully slide the pizza onto the hot pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
- 9
Add Basil and Finish
Remove the pizza from the oven and immediately top with fresh basil leaves. Drizzle with olive oil and season with salt and pepper to taste.
- 10
Slice and Serve
Let the pizza cool for a few minutes, then slice into wedges and serve hot.