Margherita Pizza Recipe
Fresh mozzarella, tomatoes, and basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water (about 110°F or 43°C) and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and 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 8-10 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours until doubled in size.
Topping Preparation
- 5
Prepare the Tomatoes
Slice the tomatoes into thin rounds and sprinkle with a little salt. Let them sit for a few minutes to release some moisture.
- 6
Prepare the Cheese
Tear the fresh mozzarella into small pieces and set aside.
- 7
Prepare the Basil
Wash and pat dry the fresh basil leaves. Set aside.
Pizza Assembly and Baking
- 8
Preheat the Oven
Preheat your oven to its highest setting (around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat up.
- 9
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, about 1/4 inch thick.
- 10
Assemble the Pizza
Transfer the rolled-out dough to a pizza peel or a baking sheet. Spread the sliced tomatoes evenly on the dough, then scatter the torn mozzarella pieces on top. Drizzle with olive oil.
- 11
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 12
Add Fresh Basil
Once out of the oven, scatter fresh basil leaves on top while the pizza is still hot. Let it cool for a minute, then slice and serve.
