Margherita Pizza Recipe
Tomato sauce, fresh mozzarella, and basil.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the yeast mixture and olive oil.
- 3
Knead Dough
Mix until a dough forms and knead on a floured surface for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Sauce Preparation
- 5
- 6
Cook Sauce
Add canned crushed tomatoes and salt. Simmer for about 15-20 minutes, stirring occasionally.
- 7
Add Basil
Stir in chopped fresh basil and remove from heat. Set aside to cool.
Assembly and Baking
- 8
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- 9
Shape Pizza
Once the dough has risen, punch it down and roll it out on a floured surface into a 12-inch circle.
- 10
Add Sauce
Transfer the rolled dough onto a piece of parchment paper. Spread the prepared tomato sauce evenly over the base.
- 11
Add Toppings
Arrange the sliced fresh mozzarella evenly on top of the sauce. Drizzle with olive oil.
- 12
Bake Pizza
Carefully slide the pizza (with parchment) onto the hot pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and cheese is bubbly.
- 13
Finish and Serve
Remove the pizza from the oven and top with fresh basil leaves before slicing and serving.