Margherita Recipe
Housemade Fresh Mozzarella, Tomato Sauce, Basil
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Ingredients
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Dough
Tomato Sauce
Fresh Mozzarella & Toppings
Method
Dough Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the all-purpose flour, salt, sugar, and yeast. Mix well. Add the warm water and olive oil, then stir until the mixture forms a dough.
- 2
Kneading the Dough
Transfer the dough to a floured surface and knead for about 10 minutes, or until smooth and elastic. 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.
- 3
Preheating the Oven
Preheat your oven to 475°F (245°C) during the last 15 minutes of the dough's rising time.
Tomato Sauce Preparation
- 4
Making the Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic cloves and sauté until fragrant. Add the canned tomatoes (crushed), salt, black pepper, and oregano. Simmer for 15-20 minutes until thickened, stirring occasionally.
Fresh Mozzarella Preparation
- 5
Making Fresh Mozzarella
In a large pot, heat the milk to 190°F (88°C). Remove from heat and stir in the vinegar and salt. Let it sit for 5-10 minutes until curds form. Scoop the curds into a strainer lined with cheesecloth and allow to drain. Gather the edges of the cheesecloth and form into a ball. Place in cold water to firm up.
Assembly and Baking
- 6
Assembling the Pizza
Once the dough has risen, punch it down and roll it out to your desired thickness. Spread the tomato sauce evenly over the base, then tear the fresh mozzarella into pieces and distribute over the sauce. Add fresh basil leaves on top.
- 7
Baking the Pizza
Place the assembled pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
- 8
Serving
Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot, garnished with extra fresh basil if desired.
