Specialty Pizza Recipe
Margherita fresh mozzarella, tomato, basil
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (1.5 cups) and sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the water and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour (4 cups) and salt (1 tsp). Mix well.
- 3
Combine Ingredients
Make a well in the center of the flour mixture, pour in the activated yeast mixture and olive oil (2 tbs). Stir until a dough starts to form.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic.
- 5
Let Dough Rise
Place the dough in a 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.
Pizza Assembly
- 6
Preheat Oven
Preheat your oven to 475°F (245°C) with a pizza stone if you have one.
- 7
Prepare the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out to your desired thickness, usually about 1/4 inch thick.
- 8
Add Sauce (Optional)
If desired, you can add a thin layer of tomato sauce on the rolled-out dough, but a Margherita pizza typically uses a light sauce or just fresh tomatoes.
- 9
Add Toppings
Slice the fresh mozzarella (8 oz) and ripe tomatoes (2 medium). Arrange the mozzarella slices evenly over the dough, followed by the tomato slices. Drizzle with olive oil (1 tbs) and season with salt and black pepper to taste.
- 10
Bake the Pizza
Carefully transfer the pizza onto the preheated pizza stone or a baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly.
- 11
Garnish and Serve
Once baked, remove the pizza from the oven. Scatter fresh basil leaves (1 cup) over the top. Let it cool for a couple of minutes before slicing and serving.