Margherita Recipe
Fresh mozzarella cheese, red sauce, sliced tomato, and basil.
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Ingredients
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Crust
Toppings
Method
Crust Preparation
Activate Yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
Mix Ingredients
In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
Knead the Dough
Mix until a dough forms. Transfer to a floured surface and knead for about 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.
Assembly and Baking
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
Prepare the Dough
Once risen, punch down the dough and roll it out on a floured surface to your desired thickness.
Add Tomato Sauce
Transfer the rolled dough onto a baking sheet or pizza peel (if using a stone). Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
Add Toppings
Tear or slice the fresh mozzarella cheese and distribute it evenly over the sauce. Add the sliced tomatoes, and then sprinkle with salt and pepper.
Bake the Pizza
Drizzle olive oil over the top and place the pizza in the oven (or on the stone) for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Garnish and Serve
Once baked, remove from the oven and top with fresh basil leaves. Let it cool for a couple of minutes before slicing and serving.