Margherita Recipe
vine-ripened tomatoes, mozzarella, basil
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.
Pizza Dough
Toppings
Method
Pizza Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, until frothy.
- 2
Mix Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a dough forms.
- 3
Knead Dough
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Assembling and Baking Pizza
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 6
Prepare Tomatoes
Chop the vine-ripened tomatoes into small pieces and season with salt. Let them sit for a few minutes to release excess moisture.
- 7
Shape Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it into a 12-inch circle.
- 8
Add Toppings
Transfer the shaped dough to a pizza peel or baking sheet. Spread the chopped tomatoes evenly over the dough, leaving a small border. Tear the fresh mozzarella into pieces and distribute over the tomatoes. Drizzle with olive oil.
- 9
Bake Pizza
Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-15 minutes until the crust is golden brown and the cheese is bubbling.
- 10
Add Basil
Once baked, remove the pizza from the oven and immediately scatter fresh basil leaves on top. Let cool for a minute before slicing.
