Margherita Pizza Recipe
Tomato sauce, mozzarella cheese, and fresh 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 it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture along with olive oil.
- 3
Knead Dough
Mix the ingredients until a dough forms. Transfer it to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Assemble and Bake
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
- 6
Shape Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two portions and roll each portion into a circle about 12 inches in diameter.
- 7
Add Sauce and Toppings
Place the rolled dough on a pizza peel or baking sheet. Spread 1/2 cup of tomato sauce evenly over the dough, leaving a small border. Tear the fresh mozzarella into pieces and distribute it over the sauce. Top with fresh basil leaves, a drizzle of olive oil, and season with salt and black pepper.
- 8
Bake Pizza
Carefully transfer the pizza to the preheated oven (or onto the hot pizza stone). Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 9
Serve
Remove the pizza from the oven, let it cool for a few minutes, slice it, and serve hot, garnished with more fresh basil if desired.
