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
- 1
Activate the Yeast
In a small bowl, combine warm water (about 110°F) with sugar 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 and add the yeast mixture and olive oil. Stir until combined.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
- 4
Let the Dough Rise
Place the kneaded 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 Tomatoes
Slice the fresh tomatoes into thin rounds and set aside.
- 6
Prepare the Cheese
Tear the fresh mozzarella into small pieces or slice it into rounds.
Pizza Assembly
- 7
Preheat the Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
- 8
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or your desired thickness.
- 9
Add Toppings
Transfer the rolled-out dough to a parchment paper. Layer the torn mozzarella evenly over the dough, followed by the sliced tomatoes. Sprinkle with salt to taste.
- 10
Bake the Pizza
Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
- 11
Finish with Basil
Once out of the oven, drizzle olive oil over the pizza, and top with fresh basil leaves. Let it cool for a couple of minutes before slicing.
