Margherita Pizza Recipe
Classic pizza with fresh mozzarella and 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 sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in 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
Proof Dough
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Assembling and Baking
- 5
Preheat Oven
Preheat your oven to the highest temperature (usually around 475°F to 500°F). If using a pizza stone, place it in the oven to heat up.
- 6
Shape Pizza Base
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it out into a round shape, about 12 inches in diameter.
- 7
Add Sauce and Cheese
Transfer the dough to a pizza peel or baking sheet. Spread the tomato sauce evenly over the base, leaving a small border. Tear the mozzarella into pieces and distribute them evenly on top.
- 8
Season and Bake
Drizzle olive oil over the toppings, and season with salt and black pepper to taste. Slide the pizza onto the preheated oven or pizza stone and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 9
Add Basil
Remove the pizza from the oven and immediately top with fresh basil leaves. Allow to cool for a couple of minutes before slicing.