Margherita Pizza Recipe
Traditional pizza topped with fresh tomatoes, mozzarella, 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 (3 ml) with sugar and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine all-purpose flour (2 cups) and salt (1 tsp). Create a well in the center and add the activated yeast mixture and olive oil (1 tbs). Stir until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Form it into a ball.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) or as high as it will go.
- 6
Shape the Dough
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a circle (about 12 inches in diameter) or stretch it with your hands.
- 7
Add Sauce and Cheese
Place the rolled-out dough on a pizza stone or baking sheet. Spread the tomato sauce (1 cup) evenly over the dough, leaving a small border around the edges. Tear the fresh mozzarella cheese (8 oz) into pieces and distribute it over the sauce.
- 8
Add Basil and Salt
Tear the fresh basil leaves (10 pieces) and scatter them over the pizza. Drizzle with olive oil (1 tbs) and sprinkle with salt to taste.
- 9
Bake Pizza
Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- 10
Cool and Serve
Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing. Serve hot.
