Detroit Margherita Recipe

Preparation and Cooking

1. 1

   Make the Pizza Dough

   In a large mixing bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until it's frothy.

2. 2

   Add the bread flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.

3. 3

   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.

4. 4

   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

5. 5

   Prepare the Sauce

   While the dough is rising, prepare the sauce. In a bowl, crush the San Marzano tomatoes by hand, and season with salt and pepper to taste. Set aside.

6. 6

   Prepare the Toppings

   Slice the fresh mozzarella cheese into 1/4-inch thick slices. Tear the basil leaves into smaller pieces, if desired.

7. 7

   Preheat the Oven

   Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.

8. 8

   Shape the Pizza

   Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a ball and let them rest for about 10 minutes.

9. 9

   On a floured surface, stretch or roll out one ball of dough into a 12-inch round.

10. 10

    Assemble the Pizza

    Spread a thin layer of the crushed San Marzano tomato sauce over the pizza base, leaving a small border around the edges.

11. 11

    Distribute the mozzarella slices evenly over the sauce and drizzle with extra virgin olive oil.

12. 12

    Bake the Pizza

    Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbling.

13. 13

    Garnish and Serve

    Remove the pizza from the oven and top with fresh basil leaves. Allow it to cool for a minute before slicing and serving.