Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella and basil.
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
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- 3
Knead Dough
Mix until a dough forms. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
Topping and Baking
- 5
Prepare Toppings
While the dough is rising, slice the fresh mozzarella cheese and set aside. Prepare the tomato sauce if not using store-bought.
- 6
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- 7
Shape Pizza
Once the dough has risen, punch it down and transfer to a floured surface. Roll it out into a 12-inch circle.
- 8
Add Sauce and Cheese
Transfer the rolled-out dough onto a piece of parchment paper. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Distribute the sliced mozzarella over the sauce.
- 9
Bake Pizza
Carefully transfer the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
- 10
Add Basil and Serve
Remove pizza from the oven, drizzle with olive oil, sprinkle with salt to taste, and scatter fresh basil leaves on top. Slice and serve hot.