Margherita Recipe
housemade mozzarella, fresh basil, grana padano, basil oil
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle active dry yeast over the water and let it sit for about 5-10 minutes until foamy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and add the activated yeast mixture along with olive oil. Mix until a dough begins to form.
- 4
Knead Dough
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1-2 hours or until doubled in size.
Assembling the Pizza
- 6
Preheat Oven
Preheat your oven to 475°F (245°C) with a pizza stone inside if you have one.
- 7
Shape the Dough
Once the dough has risen, punch it down and divide it into two equal portions. Roll one portion on a floured surface into a 12-inch circle.
- 8
Add Toppings
Spread a thin layer of housemade mozzarella evenly over the dough. Sprinkle Grana Padano cheese on top, and arrange fresh basil leaves.
- 9
Bake the Pizza
Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 10-12 minutes until the crust is golden and the cheese is bubbling.
- 10
Drizzle with Basil Oil
Remove the pizza from the oven and immediately drizzle with basil oil before slicing.