Margherita Pizza Recipe
Classic pizza with fresh mozzarella, tomatoes, and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy.
Mix Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
Knead Dough
Mix the ingredients until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
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 hour or until doubled in size.
Assembling the Pizza
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Shape Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll out the dough to your desired thickness, about 12 inches in diameter.
Add Toppings
Transfer the dough to a pizza peel or baking paper. Layer the sliced tomatoes evenly over the base, then tear the fresh mozzarella into pieces and distribute it on top. Season with salt and drizzle with olive oil.
Bake Pizza
Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbling.
Garnish and Serve
Remove the pizza from the oven and top with fresh basil leaves. Allow to cool for a few minutes before slicing and serving.