Margherita Pizza Recipe
Classic pizza with tomato, mozzarella, 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) and active dry yeast. Let it sit for about 5 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. Stir until the dough starts to come together.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Let it Rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Assembling the Pizza
- 5
Preheat the Oven
Preheat your oven to its highest setting (around 475°F to 500°F) and place a pizza stone or baking sheet in the oven to heat up.
- 6
Shape the Dough
After the dough has risen, punch it down to release the air. On a floured surface, stretch or roll out the dough into a round shape, about 12 inches in diameter.
- 7
Add the Sauce and Cheese
Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Tear the fresh mozzarella into pieces and scatter them on top of the sauce.
- 8
Bake the Pizza
Transfer the pizza to the preheated stone or baking sheet. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.
- 9
Garnish and Serve
Once out of the oven, top the pizza with fresh basil leaves and drizzle with extra virgin olive oil. Sprinkle with salt to taste. Slice and serve hot.