Margherita Pizza Recipe
Classic margherita with fresh 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, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it's frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Once the yeast is activated, add it to the flour mixture along with olive oil.
- 3
Knead Dough
Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the kneaded dough 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 Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- 6
Prepare Sauce
In a bowl, mix the canned crushed tomatoes with salt and black pepper to taste.
- 7
Shape Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it out into a 12-inch circle.
- 8
Add Toppings
Transfer the dough to a pizza peel or baking sheet. Spread the tomato sauce evenly over the dough, leaving a small border. Tear the fresh mozzarella into pieces and distribute them over the sauce. Drizzle olive oil on top.
- 9
Bake Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
- 10
Garnish and Serve
Remove the pizza from the oven and immediately top with fresh basil leaves. Let it cool for a minute before slicing and serving.