Margherita Recipe
Tomato sauce, fresh mozzarella, pecorino romano, fresh basil
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Ingredients
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Pizza Dough
Toppings
Method
Preparing the Dough
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F or 43°C) with the active dry yeast and sugar. Let it sit for about 5-10 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Assembling the Pizza
- 4
Preheat Oven
Preheat your oven to the highest setting (usually around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat up.
- 5
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it out into a 12-inch circle.
- 6
Add Tomato Sauce
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
- 7
Add Cheese
Tear the fresh mozzarella into pieces and distribute them evenly over the sauce. Sprinkle the Pecorino Romano cheese on top.
- 8
Bake the Pizza
Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 9
Finish with Basil
Remove the pizza from the oven and immediately top with fresh basil leaves. Drizzle with a little olive oil.
