Margherita Pizza Recipe
Tomato, mozzarella, and fresh basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough begins to form.
- 3
Knead Dough
Transfer the dough onto a floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.
- 4
Let Dough Rise
Place the dough 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 and Baking
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) for at least 30 minutes. If using a pizza stone, place it in the oven to heat.
- 6
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch round pizza shape.
- 7
Add Tomato Sauce
Transfer the shaped dough onto a pizza peel or baking sheet. Spread the tomato sauce evenly over the surface, leaving a small border around the edges.
- 8
Add Cheese and Basil
Tear the fresh mozzarella into chunks and distribute them evenly over the tomato sauce. Scatter fresh basil leaves on top.
- 9
Season and Drizzle
Drizzle the olive oil over the pizza and season with salt and pepper to taste.
- 10
Bake Pizza
Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 11
Cool and Serve
Remove the pizza from the oven and let it cool for a couple of minutes. Slice and serve hot, garnished with additional fresh basil if desired.
