Margherita Pizza Recipe
Classic pizza with fresh mozzarella and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to the highest setting (around 475-500°F or 245-260°C) and place a pizza stone or baking sheet inside to heat.
- 6
Prepare Sauce
In a medium bowl, mix the crushed San Marzano tomatoes with salt to taste. Set aside.
- 7
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Divide it into two equal portions and stretch or roll each portion into a 12-inch round.
- 8
Add Toppings
Transfer the shaped dough onto a piece of parchment paper. Spread a thin layer of the tomato sauce over the base, leaving a small border. Tear the fresh mozzarella into pieces and distribute evenly on top. Drizzle with olive oil and scatter fresh basil over the pizza.
- 9
Bake Pizza
Carefully slide the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 10
Serve
Remove the pizza from the oven and let it cool slightly before slicing. Garnish with additional basil if desired and serve hot.