Margherita Pizza Recipe
Tomato, mozzarella, and fresh basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (110°F) and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Pour in the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Assembling the Pizza
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 6
Shape the Dough
Once risen, punch down the dough and transfer it to a floured surface. Roll it out into a 12-inch circle.
- 7
Add Tomato Sauce
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
- 8
Add Cheese
Tear fresh mozzarella cheese into pieces and distribute them evenly over the sauce.
- 9
Season and Add Basil
Drizzle with olive oil and season with salt and black pepper to taste. Scatter fresh basil leaves on top.
- 10
Bake the Pizza
Carefully transfer the pizza to the preheated oven (or onto the hot pizza stone) and bake for 10-12 minutes, or until the crust is golden and cheese is bubbly.
- 11
Cool and Serve
Remove the pizza from the oven and let it cool for a few minutes. Slice and serve warm.