Margherita Pizza Recipe

Activate the Yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Allow it to sit for about 5-10 minutes until frothy.

Mix the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the frothy yeast mixture along with the olive oil. Mix until a dough begins to form.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Form into a ball.

Let the Dough Rise

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Preheat the Oven

Preheat your oven to the highest temperature (around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat up.

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 round, ensuring the edges are slightly thicker for the crust.

Add Sauce and Toppings

Transfer the rolled-out dough to a piece of parchment paper. Evenly distribute the sliced fresh tomatoes on top of the dough. Tear the fresh mozzarella into pieces and scatter them over the tomatoes. Season with salt and drizzle with olive oil.

Bake the Pizza

Using a pizza peel or the back of a baking sheet, transfer the pizza (with parchment) onto the hot pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbling.

Finish with Basil

Remove the pizza from the oven and immediately add fresh basil leaves on top. Allow it to cool for a minute before slicing.