Margherita Recipe

Activate the yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until it becomes frothy.

Prepare the dough

In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture and olive oil. Mix until a rough dough forms.

Knead the dough

Transfer the dough to a floured surface and knead for about 8–10 minutes, until smooth and elastic.

Let it rise

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm area for 1–1.5 hours, or until doubled in size.

Prepare the sauce

In a saucepan over medium heat, add olive oil and sauté the minced garlic for about 30 seconds until fragrant.

Add the canned tomatoes and salt, and simmer for 10–15 minutes, stirring occasionally. Add torn basil leaves in the last 2 minutes of cooking.

Use a spoon or immersion blender to break down large tomato chunks if needed. Set aside to cool slightly.

Preheat oven

Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes.

Shape the dough

Punch down the risen dough and divide in half if making two pizzas. On a floured surface, stretch or roll one piece into a 12-inch round.

Add sauce and toppings

Spread a thin layer of tomato sauce on the dough, leaving a small border around the edges. Evenly distribute mozzarella slices and a few basil leaves on top.

Bake the pizza

Transfer the pizza to the preheated stone or baking sheet. Bake for 7–10 minutes or until the crust is golden and the cheese is bubbling and slightly browned.

Finish and serve

Remove from oven, drizzle with a small amount of olive oil, garnish with remaining fresh basil leaves, and serve hot.