Margherita Pizza Recipe
San Marzano tomato sauce, fresh mozzarella, basil, extra virgin olive oil
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Ingredients
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Pizza Dough
Tomato Sauce
Pizza Toppings
Method
Pizza Dough
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until foamy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
- 3
Knead Dough
Turn the dough out onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
- 4
Tomato Sauce
- 5
Prepare Sauce
In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 6
Cook Tomatoes
Add San Marzano tomatoes to the pan and crush them gently with a spoon. Add salt and black pepper. Simmer for 15–20 minutes, stirring occasionally, until slightly thickened. Let cool.
Assemble and Bake Pizza
- 7
Preheat Oven
Preheat oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat.
- 8
Shape Dough
Punch down the risen dough and divide in half (for two pizzas). On a floured surface, roll or stretch one dough ball into a 10–12 inch circle.
- 9
Add Sauce
Spread about 1/4 to 1/3 cup of the prepared tomato sauce evenly over the dough, leaving a small border around the edges.
- 10
Add Toppings
Top with slices of fresh mozzarella and scatter fresh basil leaves over the pizza. Drizzle with extra virgin olive oil.
- 11
Bake Pizza
Transfer the pizza to the preheated stone or baking sheet. Bake for 7–9 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.
- 12
Serve
Remove pizza from oven, let cool for a minute, slice, and serve hot.
