The Classic Margherita Recipe
house pizza sauce, mozzarella fiore di latte, torn basil, e.v.o.o. drizzle
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Ingredients
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Pizza Dough
Pizza Sauce
Toppings
Method
Pizza Dough Preparation
- 1
Activate Yeast
In a small bowl, mix the warm water and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix 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.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Pizza Sauce Preparation
- 5
Prepare the Sauce
In a blender, add the canned whole tomatoes (with juice), minced garlic, olive oil, salt, black pepper, and dried oregano. Blend until smooth.
- 6
Simmer Sauce
Pour the sauce into a saucepan and simmer over low heat for about 20 minutes, stirring occasionally to thicken.
Pizza Assembly and Baking
- 7
Preheat Oven
Preheat your oven to the highest setting (around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat up.
- 8
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or stretch it by hand.
- 9
Add Sauce and Toppings
Spread a thin layer of the prepared pizza sauce over the dough. Tear the mozzarella fiore di latte into pieces and distribute it evenly over the sauce. Top with torn basil leaves.
- 10
Bake the Pizza
Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for about 10-12 minutes until the crust is golden and the cheese is bubbly.
- 11
Finish and Serve
Remove the pizza from the oven and drizzle with extra virgin olive oil. Allow to cool for a few minutes before slicing and serving.