Margherita Recipe
Fresh mozzarella, tomato sauce, fresh basil and olive oil
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.
Pizza Base
Toppings
Method
Pizza Base Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix 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 8-10 minutes until smooth and elastic.
- 4
Let 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.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 6
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll or stretch it into a 12-inch round shape.
- 7
Add Sauce
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
- 8
Add Cheese
Tear the fresh mozzarella into small pieces and distribute them evenly over the tomato sauce.
- 9
Add Basil
Sprinkle fresh basil leaves over the top of the cheese.
- 10
Drizzle with Olive Oil
Drizzle 2 tablespoons of olive oil over the pizza.
- 11
Bake Pizza
Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 10-12 minutes or until the crust is golden and the cheese is bubbling.
- 12
Serve
Remove the pizza from the oven, let it cool for a minute, then slice and serve hot.