House Red Margherita Sauce Pizza Recipe
Fresh mozzarella, basil, olive oil
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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 it sit for 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt.
- 3
Combine Ingredients
Add the activated yeast mixture and olive oil to the flour mixture. Stir until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
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.
Sauce Preparation
- 6
Prepare Tomatoes
In a blender, add the canned whole tomatoes and blend until smooth.
- 7
- 8
Combine Ingredients
Stir in the blended tomatoes, salt, black pepper, and fresh basil leaves. Simmer for 15 minutes, stirring occasionally.
Pizza Assembly
- 9
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 10
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it into a 12-inch round.
- 11
Add Sauce
Spread a layer of the prepared sauce over the dough, leaving a small border around the edges.
- 12
Add Cheese and Toppings
Evenly distribute the sliced fresh mozzarella over the sauce and sprinkle with additional fresh basil leaves.
- 13
Drizzle with Olive Oil
Drizzle olive oil over the pizza before placing it in the oven.
- 14
Bake Pizza
Transfer the pizza to the oven (or onto the hot pizza stone) and bake for 12-15 minutes until the crust is golden and the cheese is bubbling.
Finishing Touches
- 15
Slice and Serve
Once baked, remove the pizza from the oven. Allow it to cool for a few minutes, then slice and serve while hot.