Pizza Margherita Recipe
plum tomato, fresh mozzarella, basil, XVOO, Maldon sea salt
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. 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, then add the yeast mixture and olive oil. Mix until a dough begins to form.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First 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.
Topping Preparation
- 5
Prepare Tomatoes
Blanch the plum tomatoes in boiling water for 1-2 minutes, then transfer to an ice bath. Peel and chop them, discarding seeds if desired.
- 6
Slice Mozzarella
Slice the fresh mozzarella cheese into thin rounds or tear into pieces for a rustic look.
- 7
Preheat Oven
Preheat your oven to the highest setting (usually around 475°F/245°C) and place a pizza stone or baking sheet inside to heat up.
Assembling the Pizza
- 8
Shape Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to your desired thickness (typically about 1/4 inch thick).
- 9
Add Toppings
Transfer the rolled-out dough onto a piece of parchment paper. Spread the prepared tomatoes evenly over the base, leaving a small border. Distribute the mozzarella slices over the tomatoes, then sprinkle with Maldon sea salt.
- 10
Bake Pizza
Carefully slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake for 10-15 minutes, or until the crust is golden and cheese is bubbling.
- 11
Finish with Basil and Oil
Remove the pizza from the oven, sprinkle fresh basil leaves on top, and drizzle with extra virgin olive oil before slicing and serving.