Bouchard’s Margherita Recipe
Indulge in Bouchard’s Margherita, a classic Italian pizza that features a perfectly thin crust, topped with rich San Marzano tomatoes, creamy buffalo mozzarella, and fragrant fresh basil. Each bite is a harmonious blend of flavors, embodying the essence of traditional Italian cuisine. A perfect choice for pizza lovers seeking a slice of authenticity!
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Ingredients
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Dough
Toppings
Method
Dough Preparation
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
Make Dough
In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
Knead Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
Let Dough Rise
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
Pizza Assembly
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
Shape the Dough
Once risen, punch down the dough and transfer it to a floured surface. Roll it out into a round shape about 12 inches in diameter.
Add Toppings
Transfer the dough to a pizza peel or baking sheet. Spread crushed tomatoes evenly over the surface, leaving a border. Tear mozzarella into pieces and scatter over the sauce. Drizzle with olive oil and season with salt and pepper.
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
Garnish and Serve
Remove the pizza from the oven and top with fresh basil leaves. Let it cool for a couple of minutes before slicing and serving.