Margherita Pizza Recipe
Our hand-tossed fresh dough brushed with extra virgin olive oil then topped with san marzano tomatoes, fresh mozzarella, and fresh sweet basil.
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Ingredients
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Pizza Dough and Toppings
Method
Preparation and Cooking
Make the Dough
In a large bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. Add flour, salt, and olive oil. Mix until a dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Prepare the Sauce
Crush the San Marzano tomatoes by hand or with a fork. Season with salt to taste.
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
Shape the Pizza
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two equal portions. Roll out one portion into a 12-inch circle.
Assemble the Pizza
Brush the dough with olive oil. Spread a thin layer of the crushed tomatoes over the base. Tear the fresh mozzarella into pieces and distribute evenly on top. Add fresh basil leaves.
Bake the Pizza
Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 12-15 minutes or until the crust is golden and the cheese is bubbling.
Serve
Remove from the oven, let cool for a couple of minutes, slice, and serve with extra basil if desired.
