Pizza Margherita Recipe
mozzarella, tomatoes, spring onions and fresh basil.
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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 the active dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
- 3
Knead Dough
Mix the ingredients together until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
- 4
Let Dough Rise
Place the kneaded 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 it doubles in size.
Topping Preparation
- 5
Prepare Tomatoes
Slice the ripe tomatoes into thin rounds and lightly sprinkle with salt to enhance their flavor.
- 6
Prepare Spring Onions
Chop the spring onions finely, using both the white and green parts.
- 7
Prepare Cheese
Tear the fresh mozzarella cheese into small pieces.
- 8
Prepare Basil
Wash and pat dry the fresh basil leaves.
Assemble and Bake
- 9
Preheat Oven
Preheat your oven to its highest setting (around 475°F or 245°C). If you have a pizza stone, place it in the oven to heat.
- 10
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it out into a 12-inch circle.
- 11
Add Toppings
Transfer the shaped dough onto a pizza peel or baking sheet. Arrange the tomato slices evenly over the dough, followed by the mozzarella pieces, spring onions, and fresh basil leaves. Drizzle with olive oil and season with salt and black pepper to taste.
- 12
Bake Pizza
Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.
- 13
Serve
Remove the pizza from the oven, let it cool for a minute, and slice it. Serve hot, garnished with additional fresh basil if desired.
