Margherita Pizza Recipe
Italian 00 flour, roma tomato sauce, basil, mozzarella, fior di latte.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F) and active dry yeast. Let sit for 5-10 minutes until foamy.
- 2
Mix Dough
In a large mixing bowl, combine Italian 00 flour and salt. Create a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
Let it Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours until doubled in size.
Pizza Assembly and Baking
- 5
Prepare Sauce
Blend the Roma tomatoes until smooth to create the sauce. You can season with salt and pepper to taste.
- 6
Preheat Oven
Preheat your oven to the highest setting (around 475°F to 500°F) and place a pizza stone or baking sheet inside.
- 7
Shape Dough
Once the dough has risen, punch it down and divide it into two equal pieces. Roll out each piece on a floured surface to your desired thickness.
- 8
Add Toppings
Spread a thin layer of the tomato sauce over the dough, leaving a small border for the crust. Tear the mozzarella and fior di latte into pieces and distribute evenly over the sauce. Add fresh basil leaves on top.
- 9
Bake Pizza
Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for about 10-12 minutes until the crust is golden brown and the cheese is bubbly.
- 10
Serve
Remove from the oven, let cool slightly, and garnish with additional fresh basil leaves. Slice and enjoy your Margherita Pizza!
