Margherita (v) Recipe
Tomato sauce, fresh mozzarella, pecorino romano, torn basil.
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Ingredients
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Pizza Base
Toppings
Method
Making the Dough
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Prepare the Dough
In a large mixing bowl, combine flour and salt. Create a well in the center and add the activated yeast mixture and olive oil. Mix until a dough starts to form.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Assembling the Pizza
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C) or as high as it will go, ideally with a pizza stone inside.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it into your desired pizza shape, about 12 inches in diameter.
- 7
Add Sauce and Cheese
Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Tear the fresh mozzarella into pieces and distribute them evenly over the sauce. Grate the Pecorino Romano cheese and sprinkle it on top.
- 8
Bake the Pizza
Transfer the pizza to the preheated oven (on the stone if using) and bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 9
Add Fresh Basil
Once the pizza is out of the oven, immediately tear the fresh basil leaves and scatter them over the top. Drizzle with olive oil to taste.
- 10
Slice and Serve
Let the pizza cool for a couple of minutes, then slice and serve hot.
