Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella and basil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes 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 yeast mixture and olive oil. Stir until a dough begins to form.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
- 4
First Rise
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- 6
Prepare Sauce
In a bowl, mix the canned crushed tomatoes with salt and black pepper to taste. Set aside.
- 7
Shape 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
Add Toppings
Place the rolled-out dough on a piece of parchment paper. Spread the prepared tomato sauce evenly over the dough, leaving a small border for the crust. Tear the fresh mozzarella into pieces and distribute evenly on top. Drizzle with olive oil.
- 9
Bake Pizza
Carefully transfer the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
- 10
Garnish
Remove the pizza from the oven and let it cool for a minute. Scatter fresh basil leaves on top before slicing.