Margherita Recipe
Vermont mozzarella, fresh basil, crispy garlic, pomodoro
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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 (about 110°F) and active dry yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and 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 greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 5
Prepare Garlic
Thinly slice the garlic cloves. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic slices and sauté until crispy, about 3-4 minutes. Remove and drain on paper towels.
- 6
Prepare the Pomodoro Sauce
If using store-bought pomodoro sauce, simply heat it in a saucepan. If making from scratch, simmer crushed tomatoes with salt, pepper, and olive oil for about 20 minutes.
Pizza Assembly
- 7
Preheat the Oven
Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- 8
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it into a round shape, about 12 inches in diameter.
- 9
Add Sauce and Cheese
Transfer the shaped dough to a pizza peel or baking sheet. Spread a layer of pomodoro sauce over the base, leaving a small border. Tear the Vermont mozzarella into pieces and distribute evenly on top.
- 10
Bake the Pizza
Carefully slide 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 bubbling.
- 11
Add Fresh Basil and Garlic
Once out of the oven, scatter fresh basil leaves and crispy garlic on top. Drizzle with olive oil and season with salt and black pepper to taste.
- 12
Slice and Serve
Let the pizza cool for a minute, then slice and serve hot.