Margherita Pizza Recipe
Fresh mozzarella, tomato, basil, and extra virgin olive oil
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (not boiling) and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Pour in the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm environment for about 1-2 hours or until it has doubled in size.
Assembly and Baking
- 5
Preheat the Oven
Preheat your oven to the highest setting (around 475°F or 245°C) and place a pizza stone or baking sheet inside.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it out to your desired pizza shape and thickness.
- 7
Add Sauce and Toppings
Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust. Tear the fresh mozzarella into pieces and distribute evenly over the sauce. Add fresh basil leaves on top.
- 8
Drizzle with Olive Oil
Drizzle the extra virgin olive oil over the pizza and sprinkle with salt to taste.
- 9
Bake the Pizza
Carefully transfer the pizza to the preheated pizza stone or baking sheet and bake for about 10-15 minutes, or until the crust is golden and the cheese is bubbling.
- 10
Cool and Serve
Once baked, remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot, garnished with additional fresh basil if desired.
