Margherita Pizza Recipe
Classic pizza 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 yeast. Stir gently and let sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough begins to form.
- 3
Knead Dough
Transfer the dough 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 it rise in a warm place for about 1 hour or until doubled in size.
Assembling the Pizza
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) or as high as it will go.
- 6
- 7
Shape Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it out into a 12-inch circle.
- 8
Add Sauce and Cheese
Transfer the dough to a pizza stone or baking sheet. Spread the crushed tomato sauce evenly over the base, leaving a small border. Tear the fresh mozzarella into pieces and distribute evenly on top.
- 9
Bake Pizza
Drizzle olive oil over the top and bake in the preheated oven for 10-15 minutes, or until the crust is golden and the cheese is bubbling.
- 10
Add Basil
Remove the pizza from the oven and scatter fresh basil leaves on top. Allow to cool slightly before slicing.