Margherita Recipe
Make Margherita Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Sauce
Toppings
Method
Dough
- 1
Whisk dry ingredients
In a large bowl, whisk together the flour, active dry yeast, and salt until evenly distributed.
- 2
Add wet and knead
Make a well in the center and add warm water and olive oil. Stir until a shaggy dough forms.
- 3
Knead until smooth
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- 4
First rise
Lightly oil a clean bowl and place the dough inside. Cover and let it rise in a warm spot until doubled, about 60–90 minutes.
- 5
Shape and rest
Punch down the dough and shape into a ball. If making two pizzas, divide into two portions and let rest 15–20 minutes before shaping.
Sauce
- 6
Simmer sauce
In a small saucepan, combine crushed tomatoes, minced garlic, salt, and sugar. Bring to a gentle simmer over medium heat.
- 7
Reduce and finish
Lower heat and simmer 15–20 minutes, stirring occasionally to meld flavors. Adjust salt if needed.
Assemble and Bake
- 8
Preheat and prepare
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.
- 9
Shape dough
On a lightly floured surface, roll or stretch one dough portion into a 12-inch circle. Transfer to a parchment-lined peel or baking sheet.
- 10
Top and bake
Spread the sauce evenly over the dough, leaving a 1/2-inch border. Arrange mozzarella slices over the sauce.
- 11
Finish and serve
Bake for 10–12 minutes until crust is golden and cheese is bubbling. Remove, scatter fresh basil leaves, drizzle with olive oil, slice, and serve.