Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella, tomatoes, and 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 (about 110°F) and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Stir until the dough begins to come together.
- 4
Knead the Dough
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let it Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Assembling and Baking
- 6
Preheat Oven
Preheat your oven to the highest setting (usually around 475°F to 500°F) and place a pizza stone or baking sheet inside to heat.
- 7
Prepare the Toppings
Slice the fresh mozzarella and tomatoes. Tear the basil leaves into smaller pieces if desired.
- 8
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it into a round shape, about 10-12 inches in diameter.
- 9
Add Toppings
Transfer the shaped dough to a piece of parchment paper. Drizzle olive oil over the base, then layer with sliced tomatoes, mozzarella cheese, and sprinkle with salt and black pepper.
- 10
Bake the Pizza
Using a pizza peel or a flat baking sheet, carefully transfer the pizza (with parchment paper) onto the hot pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
- 11
Garnish and Serve
Remove the pizza from the oven and immediately top with fresh basil leaves. Let cool for a few minutes before slicing and serving.