Margherita Pizza Recipe
Fresh mozzarella, basil, and tomato sauce on a classic crust
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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
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 rough dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let it Rise
Place the kneaded 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.
Pizza Assembly
- 5
Preheat Oven
While the dough is rising, preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or stretch it by hand for a rustic look.
- 7
Add Tomato Sauce
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
- 8
Add Cheese
Tear the fresh mozzarella into pieces and distribute them evenly over the sauce.
- 9
Add Basil and Drizzle Oil
Tear fresh basil leaves and scatter them over the cheese. Drizzle olive oil on top.
- 10
Bake the Pizza
Carefully transfer the pizza to the oven (or onto the hot pizza stone). Bake for about 12-15 minutes or until the crust is golden and the cheese is bubbly.
- 11
Cool and Serve
Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot.