Margherita Pizza Recipe
Traditional pizza with mozzarella and fresh basil.
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Ingredients
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Dough
Toppings
Method
Dough Preparation
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, and add the frothy yeast mixture and olive oil. Mix until a dough forms.
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Let it 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.
Assembling the Pizza
Preheat the Oven
Preheat your oven to the highest temperature (usually around 475°F or 245°C) and place a pizza stone or baking sheet inside to heat up.
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Use your hands or a rolling pin to shape it into a 12-inch round.
Add Tomato Sauce
Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges.
Add Cheese
Tear the fresh mozzarella into pieces and distribute them evenly over the sauce.
Bake the Pizza
Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for about 10-12 minutes or until the crust is golden and the cheese is bubbly.
Add Fresh Basil
Remove the pizza from the oven and immediately scatter the fresh basil leaves on top. Drizzle with olive oil and season with salt and black pepper to taste.
Slice and Serve
Let the pizza cool for a few minutes, slice it into wedges, and serve hot.
