Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella, tomatoes, and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (about 110°F or 43°C) and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until the dough begins to come together.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 5
Prepare Tomatoes
Slice the fresh tomatoes into thin rounds. Sprinkle with a little salt and set aside to let the juices release.
- 6
Prepare Cheese
Tear the fresh mozzarella into small pieces or slices, allowing it to drain excess moisture.
Assembling and Baking
- 7
Preheat the Oven
Preheat your oven to the highest setting (usually around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat up.
- 8
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a 12-inch circle or stretch it by hand.
- 9
Assemble the Pizza
Transfer the rolled-out dough onto a piece of parchment paper. Arrange the fresh mozzarella and tomato slices evenly over the surface. Scatter fresh basil leaves on top and drizzle with olive oil.
- 10
Bake the Pizza
Carefully slide the parchment paper with the assembled pizza onto the hot pizza stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden and crispy.
- 11
Garnish and Serve
Once baked, remove the pizza from the oven. Add additional fresh basil leaves, a sprinkle of salt, and pepper to taste. Slice and serve hot.