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, sugar, and active dry yeast. Allow to sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and pour in the yeast mixture and olive oil.
- 3
Knead the Dough
Mix the ingredients together until a dough forms. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
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 doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to the highest temperature (usually around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat up.
- 6
- 7
Shape the Dough
Once the dough has risen, punch it down and divide it into two equal portions. On a floured surface, roll out one portion into a 12-inch round.
- 8
Add Toppings
Spread a thin layer of the tomato sauce over the pizza base, leaving a small border around the edges. Tear the fior di latte cheese into pieces and scatter evenly over the sauce. Add fresh basil leaves.
- 9
Drizzle with Olive Oil
Drizzle the extra virgin olive oil over the top of the pizza.
- 10
Bake the Pizza
Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or 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.
