Regular Margherita Pizza Recipe
Roasted garlic oil, tomatoes, fresh basil, fresh mozzarella (no red sauce)
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.
- 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.
- 7
Add Roasted Garlic Oil
Spread the roasted garlic oil evenly over the surface of the rolled-out dough.
- 8
Add Toppings
Slice the fresh tomatoes and mozzarella cheese. Distribute them evenly over the dough, then sprinkle salt and black pepper to taste.
- 9
Bake Pizza
Transfer the pizza to a baking sheet or a preheated pizza stone. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- 10
Garnish with Basil
Remove the pizza from the oven, garnish with fresh basil leaves, and let cool for a few minutes before slicing.