Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella, tomatoes, 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. Stir gently and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large bowl, mix all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture, pour in the activated yeast mixture and olive oil. Mix until a dough forms.
- 4
Knead the Dough
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let the Dough 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 hour or until it has doubled in size.
Assembling the Pizza
- 6
Preheat Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
- 7
Prepare Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a circle about 12 inches in diameter.
- 8
Add Toppings
Transfer the rolled dough onto a pizza peel or baking sheet. Slice the fresh mozzarella and tomatoes. Arrange the mozzarella slices over the dough, followed by the tomato slices. Drizzle olive oil over the top, and sprinkle with salt and black pepper.
- 9
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 10
Garnish and Serve
Remove the pizza from the oven, and immediately scatter fresh basil leaves on top. Allow to cool for a few minutes before slicing and serving.