Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella, tomatoes, and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center, add the activated yeast mixture and olive oil. Mix until a dough forms.
- 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 with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Topping Preparation
- 5
Prepare the Tomatoes
Slice the fresh tomatoes into thin rounds and set aside.
- 6
Prepare the Mozzarella
Drain the mozzarella and cut into slices or tear into pieces.
- 7
Preheat the Oven
Preheat your oven to the highest setting (usually around 475°F to 500°F or 245°C to 260°C). If using a pizza stone, place it in the oven to heat up.
Pizza Assembly and Baking
- 8
Shape the Dough
Once the dough has risen, punch it down and turn it onto a floured surface. Roll it out into a round shape, about 12 inches in diameter.
- 9
Add the Toppings
Transfer the rolled dough to a pizza peel or baking sheet. Drizzle with olive oil, then arrange the sliced tomatoes and mozzarella evenly on top. Season with salt and pepper.
- 10
Bake the Pizza
Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 10-12 minutes until the crust is golden and the cheese is bubbling.
- 11
Garnish and Serve
Remove the pizza from the oven and immediately top with fresh basil leaves. Slice and serve hot.