Margherita Pizza Recipe
Our fresh homemade mozzarella, roma tomatoes, fresh basil, over a garlic olive oil base
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough Ingredients
In a large mixing bowl, combine the flour and salt. Add the frothy yeast mixture and olive oil.
- 3
Knead the Dough
Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 5
Prepare the Tomatoes
Thinly slice the roma tomatoes and sprinkle a little salt on them to enhance their flavor.
- 6
Prepare the Mozzarella
Slice the fresh mozzarella into thin rounds.
- 7
Prepare the Basil
Wash and pat dry the fresh basil leaves.
Assemble and Bake
- 8
Preheat Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- 9
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
- 10
- 11
Add Toppings
Layer the sliced mozzarella, followed by the roma tomatoes, and finish with fresh basil leaves.
- 12
Season
Sprinkle with salt and black pepper to taste.
- 13
Bake the Pizza
Transfer the pizza to the hot oven (or onto the pizza stone) and bake for about 12-15 minutes or until the crust is golden and the cheese is bubbling.
- 14
Serve
Remove the pizza from the oven, let it cool for a few minutes, cut into slices, and serve hot.