Margherita Pizza Recipe
Basil, Mozzarella, Heirloom Tomatoes, Garlic Oil
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Ingredients
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Dough
Toppings
Method
Making the Dough
- 1
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for about 5-10 minutes, until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine flour and salt. Make a well in the center.
- 3
Combine Ingredients
Once the yeast is activated, add it along with olive oil into the well of the flour mixture. Stir with a wooden spoon until dough begins to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Assembling the Pizza
- 6
Prepare the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 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 circle.
- 8
- 9
Add Toppings
Slice the heirloom tomatoes and arrange them evenly over the dough. Tear mozzarella into pieces and scatter them over the tomatoes. 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, or until the crust is golden and the cheese is bubbly.
- 11
Garnish and Serve
Remove the pizza from the oven and top with fresh basil leaves. Allow it to cool for a minute, slice, and serve warm.
