18" Margherita Recipe
Crushed plum tomato sauce, fresh mozzarella and fresh basil (deck baked)
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Ingredients
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Dough
Sauce
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, mix warm water and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Make 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 about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Sauce Preparation
- 5
- 6
Combine Ingredients
Add crushed plum tomatoes and salt to the saucepan. Simmer for 15-20 minutes to thicken. Add fresh basil leaves and stir to combine, then remove from heat.
Assembling Pizza
- 7
Preheat Oven
Preheat your oven to 500°F (260°C) or as hot as it can go, ideally with a pizza stone inside.
- 8
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Shape it into an 18-inch round pizza base.
- 9
Add Sauce
Spread a generous layer of the prepared crushed tomato sauce over the dough, leaving a small border for the crust.
- 10
Add Toppings
Tear fresh mozzarella into pieces and distribute evenly over the sauce. Drizzle with olive oil.
- 11
Bake Pizza
Carefully transfer the pizza to the preheated oven or onto the pizza stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbling.
- 12
Garnish
Remove the pizza from the oven and top with fresh basil leaves before slicing and serving.
