Pizza Margherita Recipe
Traditional pizza topped with 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. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture and add the activated yeast mixture along with olive oil. Stir until a dough begins to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
Topping Preparation
- 6
Prepare Tomatoes
Slice the fresh tomatoes into thin rounds and set aside.
- 7
Prepare Mozzarella
Tear the fresh mozzarella into small pieces and let it drain for a few minutes to remove excess moisture.
- 8
Preheat Oven
Preheat your oven to its highest setting (usually around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat.
Assembly and Baking
- 9
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 round or stretch it by hand.
- 10
Add Toppings
Transfer the shaped dough to a pizza peel or baking sheet. Arrange the sliced tomatoes evenly over the dough, followed by the torn mozzarella pieces. Sprinkle with salt to taste and drizzle with olive oil.
- 11
Bake Pizza
Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for about 8-12 minutes, or until the crust is golden and the cheese is bubbling.
- 12
Add Basil
Remove the pizza from the oven and immediately scatter fresh basil leaves on top. Let it sit for a minute.
- 13
Slice and Serve
Slice the pizza into wedges and serve hot, drizzled with a bit more olive oil if desired.