Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella, tomatoes, and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the 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 the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, add the activated yeast mixture and olive oil. Mix until a dough begins to form.
- 3
Knead the Dough
Transfer the dough to a floured surface. Knead for about 8-10 minutes, until 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 hour, or until doubled in size.
Topping Preparation
- 5
Prepare the Toppings
While the dough is rising, slice the fresh tomatoes and fresh mozzarella cheese into thin rounds. Set aside.
- 6
Preheat the Oven
Preheat your oven to 475°F (245°C) to ensure it is hot enough to cook the pizza quickly.
Pizza Assembly
- 7
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two equal parts. Shape each part into a round pizza base using your hands or a rolling pin.
- 8
Add Toppings
Place the pizza base on a pizza stone or baking sheet. Drizzle with olive oil and add a layer of sliced tomatoes followed by fresh mozzarella rounds. Sprinkle with salt and black pepper.
- 9
Bake the Pizza
Transfer the pizza to the preheated oven and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
- 10
Finish with Basil
Once baked, remove the pizza from the oven and immediately top with fresh basil leaves. Let it cool for a few minutes before slicing.
