Margherita Recipe
Tomato sauce, fresh mozzarella, grana padano, basil, sea salt, umbrian olive oil.
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Ingredients
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Pizza Base
Pizza Toppings
Method
Preparing the Dough
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and sea salt. Make a well in the center and pour in the activated yeast mixture and olive oil.
Knead the Dough
Mix until a dough forms, then turn it out onto a floured surface. Knead for 8-10 minutes until smooth and elastic.
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.
Assembling the Pizza
Preheat the Oven
Preheat your oven to 475°F (245°C) or the highest setting if using a pizza stone.
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it into a 12-inch pizza base.
Add Tomato Sauce
Spread the tomato sauce evenly over the pizza base, leaving a small border around the edges.
Add Cheese and Seasoning
Tear the fresh mozzarella into pieces and distribute them evenly over the sauce. Grate the Grana Padano cheese and sprinkle on top. Add sea salt to taste.
Bake the Pizza
Transfer the pizza to a baking sheet or preheated pizza stone and bake for 10-12 minutes, or until the crust is golden and cheese is bubbling.
Garnish and Serve
Remove the pizza from the oven, scatter fresh basil leaves on top, and drizzle with Umbrian olive oil before slicing and serving.