Margherita Pizza Recipe
Classic pizza with tomato sauce and mozzarella cheese.
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
Sauce
Toppings
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well.
- 2
Add Wet Ingredients
Create a well in the center of the dry ingredients and add warm water and olive oil. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
Sauce Preparation
- 5
Prepare the Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- 6
Add Tomatoes and Seasoning
Add the canned San Marzano tomatoes (crushing them slightly), salt, and dried oregano. Simmer for 15-20 minutes until thickened.
Assembly and Baking
- 7
Preheat the Oven
Preheat your oven to the highest temperature (usually around 475°F or 245°C) and place a pizza stone inside to heat.
- 8
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out or stretch it into a 12-inch circle.
- 9
Add Sauce and Toppings
Spread a thin layer of tomato sauce over the dough, leaving a small border. Place slices of fresh mozzarella evenly over the sauce.
- 10
Bake the Pizza
Carefully transfer the pizza onto the preheated pizza stone. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.
- 11
Garnish and Serve
Remove the pizza from the oven, drizzle with olive oil, and top with fresh basil leaves. Slice and serve hot.