Margherita Pizza Recipe
Olive oil, fresh basil, mozzarella cheese, fresh tomato
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Ingredients
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Dough
Sauce & Topping
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir once and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl whisk together flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–8 minutes). If dough is sticky, sprinkle up to 2 more tablespoons flour.
- 4
- 5
Shape
Punch down the dough, divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large). Let rest 10 minutes, then shape each piece into a round and stretch or roll to desired thickness on a lightly floured surface.
Sauce & Topping
- 6
Prepare tomatoes
If using fresh tomatoes, core and roughly chop. For a smoother sauce, briefly blitz tomatoes in a blender or crush by hand for a rustic texture. If using canned, drain excess liquid and crush by hand or pulse.
- 7
Cook quick sauce
In a small saucepan, warm 2 tablespoons olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, 1 teaspoon salt, and 1 teaspoon black pepper. Simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.
- 8
Preheat oven
Place a pizza stone or inverted baking sheet in the oven and preheat to the highest setting (475–500°F / 245–260°C) for at least 30 minutes to get it very hot.
- 9
Assemble pizza
Transfer shaped dough to a lightly floured pizza peel or parchment-lined baking sheet. Spread a thin layer of the tomato sauce over the dough, leaving a 1/2–1 inch rim. Tear or slice fresh mozzarella into pieces and distribute evenly over the sauce. Scatter a few basil leaves over the top (reserve several for finishing). Drizzle with the finishing tablespoon of olive oil and sprinkle with optional grated Parmesan if using.
- 10
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes (depending on oven temperature and pizza thickness) until crust is golden with some charred spots and cheese is melted and bubbling.
- 11
Finish and serve
Remove pizza from oven. Immediately top with remaining fresh basil leaves. Drizzle a little extra-virgin olive oil if desired. Let rest 2 minutes, slice, and serve hot.