Margherita Pizza Recipe
Classic pizza with 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 the warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle.
- 7
Add Tomato Sauce
Spread the canned crushed tomatoes evenly over the base of the pizza, leaving a small border around the edges.
- 8
Add Cheese and Seasoning
Tear the fresh mozzarella into pieces and distribute it evenly over the tomato sauce. Sprinkle with salt and black pepper.
- 9
Bake Pizza
Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.
- 10
Garnish and Serve
Remove the pizza from the oven, add fresh basil leaves, and drizzle with olive oil. Let it cool for a few minutes, slice, and serve.