Margherita Pizza Recipe
Pizza topped with fresh mozzarella, tomatoes, 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. Stir gently and let it sit for about 5-10 minutes, until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Mix until the dough starts to come together.
- 4
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
Let It 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
- 6
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- 7
Prepare Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle.
- 8
Add Sauce (optional)
If desired, you can spread a thin layer of pizza sauce on the dough, but Margherita pizza is often served without sauce.
- 9
Add Toppings
Slice the fresh mozzarella and tomatoes. Evenly distribute the mozzarella and tomato slices over the dough. Sprinkle with salt and black pepper to taste and drizzle with olive oil.
- 10
Bake Pizza
Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 11
Garnish
Remove from the oven and let it cool slightly. Top with fresh basil leaves before slicing.