Margherita Pizza Recipe
Traditional pizza with fresh mozzarella and basil.
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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 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 all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Stir until a dough begins to form.
- 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 kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1-2 hours or until doubled in size.
Pizza Assembly
- 5
Preheat the Oven
Preheat your oven to the highest setting (usually around 475°F or 245°C). If you have a pizza stone, place it in the oven to heat.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Divide it into two pieces for two pizzas. Roll out each piece into a 12-inch circle.
- 7
Add the Sauce
Spread 1/2 cup of tomato sauce evenly over the surface of each pizza dough, leaving a small border around the edges.
- 8
Add Cheese and Seasoning
Tear fresh mozzarella cheese into small pieces and distribute evenly over the tomato sauce. Drizzle with olive oil, and season with salt and black pepper to taste.
- 9
Bake the Pizza
Carefully transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 10
Add Basil
Remove the pizza from the oven and scatter fresh basil leaves on top. Let it cool for a couple of minutes before slicing.