Margherita Pizza Recipe
Traditional Neapolitan pizza with homemade tomato sauce, fresh basil and fresh mozzarella
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Ingredients
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Dough
Tomato Sauce
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. 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 yeast mixture and olive oil.
- 3
Knead the Dough
Mix until a dough forms, then turn it out onto a floured surface. Knead the dough for about 8-10 minutes until it is smooth and elastic.
- 4
Let the 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 1-2 hours or until it has doubled in size.
Tomato Sauce Preparation
- 5
- 6
Add Tomatoes
Add the canned San Marzano tomatoes (crushed by hand) and salt. Simmer for about 15-20 minutes until slightly thickened.
- 7
Finish Sauce
Stir in the fresh basil leaves and remove from heat. Let it cool before using.
Pizza Assembly and Baking
- 8
Preheat Oven
Preheat your oven to its highest setting, ideally around 475°F (245°C) or use a pizza stone if available.
- 9
Shape the Dough
Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion into a ball and let rest for 15 minutes.
- 10
Form Pizza Base
On a floured surface, stretch each dough ball into a round pizza base, about 10-12 inches in diameter.
- 11
Add Sauce and Toppings
Spread a thin layer of tomato sauce over each pizza base, then tear the fresh mozzarella cheese into pieces and distribute evenly. Top with fresh basil leaves.
- 12
Bake the Pizza
Carefully transfer the pizza to the preheated oven or pizza stone and bake for 10-12 minutes until the crust is golden and the cheese is bubbling.
- 13
Finish and Serve
Remove the pizza from the oven, drizzle with olive oil, garnish with additional fresh basil, and let it cool slightly before slicing and serving.
