Margherita Recipe
Tomato sauce. Mozzarella. Basil. Cracked black pepper.
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Ingredients
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Sauce
Toppings
Crust
Method
Making the Dough
Activate the Yeast
In a small bowl, combine warm water with active dry yeast. Let it sit for about 5-10 minutes until frothy.
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, then add the activated yeast mixture and olive oil.
Knead the Dough
Mix until a shaggy dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
Making the Sauce
Add Tomatoes
Add canned whole tomatoes, salt, sugar, and dried oregano. Simmer for about 20 minutes, breaking up the tomatoes with a spoon until sauce thickens.
Assembling the Pizza
Preheat the Oven
Preheat your oven to 250°C (482°F) or as high as your oven can go.
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into two portions and shape each into a round pizza base.
Add Sauce and Cheese
Spread a thin layer of tomato sauce over each pizza base, leaving a border for the crust. Place slices of fresh mozzarella on top.
Bake the Pizza
Transfer the pizzas to a baking stone or a baking sheet. Bake in the preheated oven for 10-15 minutes, until the crust is golden and cheese is bubbling.
Garnish and Serve
Once baked, remove the pizzas from the oven. Immediately top with fresh basil leaves and sprinkle with cracked black pepper. Slice and serve hot.