Margherita Pizza Recipe
Classic pizza with fresh mozzarella, tomatoes, 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 the warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the flour and salt.
- 3
Combine Ingredients
Pour the yeast mixture and olive oil into the dry ingredients. Mix until a dough forms.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
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.
Assembly & Baking
- 6
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.
- 7
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch round circle.
- 8
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 scatter over the sauce.
- 9
Season the Pizza
Drizzle olive oil over the top and season with salt and black pepper to taste.
- 10
Bake the Pizza
Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 10-12 minutes until the crust is golden and the cheese is bubbling.
- 11
Garnish with Basil
Remove the pizza from the oven, add fresh basil leaves on top, and let it cool for a couple of minutes before slicing.