Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella and basil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F) with sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
- 2
Mix Dough Ingredients
In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil.
- 3
Knead the Dough
Mix the ingredients until a dough forms. Transfer to a floured surface and knead 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 1 hour or until doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- 6
Prepare Tomato Sauce
In a bowl, crush the canned San Marzano tomatoes with your hands, adding salt to taste.
- 7
Shape the Dough
Once risen, punch down the dough and transfer it to a floured surface. Roll out into a circle about 12 inches in diameter.
- 8
Add Sauce and Cheese
Transfer the rolled-out dough onto a piece of parchment paper. Spread a thin layer of tomato sauce over the dough, leaving a small border. Tear the fresh mozzarella into pieces and distribute evenly over the sauce.
- 9
Bake the Pizza
Carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.
- 10
Garnish and Serve
Remove the pizza from the oven and immediately add fresh basil leaves and drizzle with extra virgin olive oil. Slice and serve hot.
