Fresh Mozzarella Margherita Pizza (large) Recipe
Olive oil and garlic, house-made 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 and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until doubled in size.
Assembling the Pizza
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 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 size (about 14-16 inches for a large pizza).
- 7
Add Sauce
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
- 8
Add Toppings
Tear fresh mozzarella into pieces and distribute them evenly over the sauce. Sprinkle with minced garlic, salt, and black pepper. Add fresh basil leaves on top.
- 9
Drizzle Olive Oil
Drizzle the olive oil over the top of the pizza.
- 10
Bake the Pizza
Transfer the pizza to the preheated oven (or pizza stone) and bake for about 12-15 minutes or until the crust is golden and the cheese is bubbly.
Serving
- 11
Slice and Serve
Once baked, remove the pizza from the oven, let it cool for a minute, slice into wedges, and serve hot. Enjoy your Fresh Mozzarella Margherita Pizza!