Margherita Pizza Recipe
Classic pizza 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 active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 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 it doubles in size.
Topping Preparation
- 5
Prepare the Tomatoes
Slice the fresh tomatoes into thin rounds and sprinkle with salt and black pepper to taste.
- 6
Prepare the Cheese
Tear the fresh mozzarella cheese into small pieces.
- 7
Prepare the Basil
Wash and pat dry the fresh basil leaves.
Assembly and Baking
- 8
Preheat the Oven
Preheat your oven to the highest setting (usually around 475°F/245°C). If you have a pizza stone, place it in the oven to heat up.
- 9
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a circle about 12 inches in diameter.
- 10
Add the Toppings
Transfer the rolled-out dough to a pizza peel or a baking sheet. Drizzle 1 tablespoon of olive oil over the base, then arrange the sliced tomatoes and mozzarella evenly on top. Add the fresh basil leaves.
- 11
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 12
Serve
Remove the pizza from the oven, let it cool for a minute, slice it up, and serve hot with extra basil on top if desired.
