Margherita Pizza Recipe

Activate the Yeast

In a small bowl, combine warm water (3 tablespoons) and sugar (1 teaspoon). Sprinkle the yeast (1 teaspoon) over the water and let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough

In a large mixing bowl, combine all-purpose flour (2 cups) and salt (1 teaspoon). Create a well in the center and add the activated yeast mixture and olive oil (1 tablespoon). Stir with a wooden spoon until a dough begins to form.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.

Let the Dough Rise

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

Preheat the Oven

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.

Shape the Pizza Base

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch round shape or stretch it with your hands.

Add the Sauce and Cheese

Spread the tomato sauce (1 cup) evenly over the pizza base. Tear the fresh mozzarella cheese (8 oz) into pieces and distribute it over the sauce.

Season the Pizza

Sprinkle salt and pepper (to taste) over the cheese and add fresh basil leaves (10 leaves) on top. Drizzle olive oil (1 tablespoon) over the pizza.

Bake the Pizza

Carefully transfer the pizza to the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.

Serve

Remove the pizza from the oven and let it cool for a few minutes. Slice and serve hot, garnished with additional fresh basil if desired.