Margherita Pizza Recipe
Tomato, mozzarella, and fresh basil.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
Combine and Knead
Create a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Sauce Preparation
- 5
Prepare Sauce
In a blender or food processor, add canned tomatoes, garlic cloves, olive oil, salt, and black pepper. Blend until smooth.
- 6
Simmer Sauce
Transfer the sauce to a saucepan and simmer over low heat for about 15-20 minutes, stirring occasionally, until slightly thickened. Set aside.
Pizza Assembly
- 7
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat up.
- 8
Shape Dough
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide it into two equal portions. Roll out each portion into a round pizza shape, about 12 inches in diameter.
- 9
Add Sauce and Toppings
Spread a thin layer of the prepared tomato sauce over each pizza base. Tear the fresh mozzarella into pieces and distribute it evenly over the sauce. Add fresh basil leaves on top.
- 10
Bake Pizza
Using a pizza peel or baking sheet, transfer the pizza to the preheated oven. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- 11
Finish and Serve
Remove the pizza from the oven, drizzle with olive oil, and garnish with extra fresh basil if desired. Let it cool for a few minutes before slicing and serving.