Margherita Recipe
Crushed tomatoes, mozzarella, torn basil, extra virgin olive oil
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Ingredients
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Dough
Sauce
Cheese and Garnish
Method
Dough
- 1
In a large bowl, whisk together flour, yeast, and salt.
- 2
Add warm water and olive oil; stir until a shaggy dough forms.
- 3
Turn onto a lightly floured surface and knead 7–10 minutes until smooth and elastic.
- 4
Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 60–90 minutes.
Sauce
- 5
In a small saucepan, heat 1 tablespoon of olive oil over medium heat.
- 6
Sauté minced garlic for about 1 minute, until fragrant.
- 7
Stir in crushed tomatoes and salt; simmer 15–20 minutes to develop flavor.
Assemble and Bake
- 8
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 9
Punch down the dough and divide if making multiple pizzas. Shape into a 12-inch circle on a floured surface.
- 10
Spread a thin layer of tomato sauce over the dough, leaving a small border for the crust.
- 11
Tear fresh mozzarella and distribute evenly over the sauce.
- 12
Bake until crust is golden and cheese is bubbling, about 10–12 minutes.
- 13
Remove from oven, scatter torn basil over the pizza, and finish with a light drizzle of extra virgin olive oil. Slice and serve.
