Margherita Pizza Recipe
Zesty tomato sauce, shredded mozzarella with vine ripe tomatoes, cracked black pepper, fresh mozzarella and fresh basil.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle yeast over top and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Make Dough
In a large bowl, combine flour and salt. Create a well in the center, add activated yeast 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 about 1 hour, or until doubled in size.
Sauce Preparation
- 5
Cook Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add crushed tomatoes, salt, cracked black pepper, and dried oregano. Simmer for about 10-15 minutes, stirring occasionally.
- 6
Finish Sauce
Stir in chopped fresh basil at the end of the cooking process and remove from heat.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to the highest temperature (around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat.
- 8
Roll Out Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a pizza shape, about 12 inches in diameter.
- 9
Add Sauce and Toppings
Spread the prepared tomato sauce evenly over the dough. Sprinkle shredded mozzarella cheese on top and then add slices of fresh mozzarella and vine ripe tomatoes.
- 10
Bake Pizza
Transfer the pizza to the hot pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 11
Garnish and Serve
Remove the pizza from the oven, drizzle with olive oil, and top with fresh basil leaves. Let it cool for a couple of minutes before slicing and serving.
