11" Margherita Pizza Recipe
Fior di latte, tomato, basil, and evoo
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine flour and salt. Make a well in the center, then add the yeast mixture and olive oil. Stir until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
Pizza Assembly
- 5
Prepare Sauce
While the dough is rising, crush the canned San Marzano tomatoes by hand in a bowl. Add salt to taste and set aside.
- 6
Preheat Oven
Preheat your oven to its highest setting (usually around 475-500°F or 245-260°C) and place a pizza stone inside if available.
- 7
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Divide into two equal portions. Roll out one portion into an 11-inch circle.
- 8
Add Toppings
Spread a thin layer of the crushed tomato sauce over the dough, leaving a small border around the edges. Tear the fior di latte cheese into pieces and distribute evenly over the sauce. Add fresh basil leaves.
- 9
Drizzle Olive Oil
Drizzle extra virgin olive oil over the top of the pizza.
- 10
Bake Pizza
Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 10-15 minutes until the crust is golden and the cheese is bubbling.
- 11
Serve
Remove the pizza from the oven, let it cool for a minute, then slice and serve hot.
