Margherita Pizza 12" Recipe
Mozzarella, Parmesan, and tomato sauce.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix the warm water with the active dry yeast and let it sit for about 5 minutes until it becomes frothy.
- 2
Mix Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture along with the olive oil. Stir until a dough forms.
- 3
Knead Dough
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Form it into a ball.
- 4
Let Dough Rise
Place the dough ball in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Sauce Preparation
- 5
Sauté Garlic
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 6
Cook Sauce
Add the canned crushed tomatoes and salt to the saucepan. Simmer the sauce for 15 minutes, stirring occasionally. Add the fresh basil leaves at the end and remove from heat.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- 8
Shape Dough
Once the dough has risen, punch it down and turn it onto a floured surface. Roll or stretch it out into a 12-inch round shape.
- 9
Add Sauce and Toppings
Transfer the dough to a piece of parchment paper. Spread a thin layer of the prepared tomato sauce over the base. Evenly distribute the sliced fresh mozzarella and sprinkle grated Parmesan cheese on top. Add additional basil leaves and season with black pepper to taste.
- 10
Bake Pizza
Carefully slide the pizza (with the parchment) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 11
Serve
Remove the pizza from the oven, let it cool for a couple of minutes, slice, and serve hot.