Margherita Recipe
Tomato sauce, mozzarella, basil, olive oil, pecorino
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Ingredients
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Pizza Base
Pizza Toppings
Method
Prepare the Dough
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough begins to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it is smooth and elastic. Form it into a ball.
- 4
Let the Dough Rise
Place the dough ball in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Assemble the Pizza
- 5
Preheat the Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or stretch it with your hands to your desired thickness.
- 7
Add the Sauce
Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
- 8
Add the Cheese
Tear the fresh mozzarella into small pieces and distribute them evenly over the sauce.
- 9
Drizzle with Olive Oil
Drizzle the extra virgin olive oil over the top of the pizza.
- 10
Add Basil and Pecorino
Sprinkle the fresh basil leaves over the pizza and grate the pecorino cheese on top.
Bake the Pizza
- 11
Bake
Carefully transfer the assembled pizza to the preheated pizza stone or a baking sheet. Bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbling.
- 12
Cool and Slice
Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot.