Pizza Margherita Recipe
Classic pizza with tomato sauce, mozzarella cheese, and fresh basil.
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Ingredients
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Dough
Tomato Sauce
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F/43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until foamy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and olive oil. Mix until the dough starts to come together.
- 3
Knead the Dough
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until doubled in size.
Tomato Sauce Preparation
- 4
- 5
Add Tomatoes
Add the canned tomatoes (with their juice) to the saucepan, breaking them up with a spoon. Stir in salt, black pepper, and dried oregano. Simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
Assembling and Baking
- 6
Preheat Oven
Preheat your oven to its highest setting (usually around 475°F/245°C) and place a pizza stone or baking sheet inside to heat.
- 7
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two pieces (for two pizzas) and stretch each piece into a 10-12 inch round shape.
- 8
Assemble Pizza
Place the shaped dough on a piece of parchment paper. Spread a thin layer of tomato sauce over the base, leaving a small border. Tear the fresh mozzarella cheese into pieces and distribute evenly over the sauce. Drizzle with olive oil.
- 9
Bake Pizza
Carefully transfer the pizza (with parchment) onto the preheated stone or baking sheet. Bake for about 10-12 minutes until the crust is golden and the cheese is bubbly.
- 10
Garnish and Serve
Remove the pizza from the oven, top with fresh basil leaves, and let it cool for a couple of minutes before slicing. Serve warm.
