Margherita Pizza Recipe
Italian 00 flour, roma tomato sauce, basil, mozzarella, fior di latte.
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Ingredients
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Dough
Toppings
Method
Pizza Preparation
- 1
Make the Dough
In a bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the Italian 00 flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm place for about 1 hour or until doubled in size.
- 3
Prepare the Sauce
While the dough is rising, prepare the sauce by crushing the Roma tomatoes in a bowl. Season with salt to taste.
- 4
Preheat the Oven
Preheat your oven to the highest setting (around 475°F or 245°C) and place a pizza stone or baking tray inside to heat up.
- 5
Shape the Pizza
Once the dough has risen, punch it down and transfer it to a floured surface. Divide it into two portions and roll each out into a round shape, about 10-12 inches in diameter.
- 6
Assemble the Pizza
Spread a layer of the crushed tomato sauce on each pizza base. Arrange the mozzarella and fior di latte slices on top. Scatter fresh basil leaves and drizzle with olive oil.
- 7
Bake the Pizza
Carefully transfer the pizza onto the hot stone or tray. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbling.
- 8
Serve
Remove the pizza from the oven and let it cool for a minute. Garnish with additional fresh basil if desired, slice, and serve hot.
