Margherita Perfection Recipe
Make Margherita Perfection Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Method
In a large bowl, combine flour, yeast, and salt. Stir to combine. Add warm water and olive oil, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour, or until doubled.
Drain mozzarella briefly if needed. If using tomatoes, slice and lightly crush to release juices. Tear or julienne basil leaves and set aside.
Preheat oven to 475°F (245°C). If you have a pizza stone, place it on a rack to heat.
Punch down risen dough. Divide into two equal portions for two pizzas. On a floured surface, stretch each portion into a 12-inch circle, leaving a thicker edge for crust.
Spread tomatoes or tomato sauce over the dough. Season with salt and pepper. Top with mozzarella slices and a few torn basil leaves.
Transfer pizza to hot stone or baking sheet. Bake 10-12 minutes, until crust is golden and cheese is bubbly. Remove from oven and let rest 5 minutes before slicing.