Margherita Pizza Recipe

Activate Yeast

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes, or until frothy.

Mix Dough

In a large bowl, mix all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Stir until a dough begins to form.

Knead Dough

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

Let Dough Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat Oven

Preheat your oven to 475°F (245°C) to prepare for baking the pizza.

Prepare Toppings

Slice the fresh mozzarella cheese and ripe tomatoes. Set aside.

Shape Dough

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a circle or stretch it out with your hands to your desired thickness.

Add Sauce and Toppings

Place the rolled-out pizza dough on a pizza stone or baking sheet. Drizzle with extra virgin olive oil, then layer the sliced tomatoes and mozzarella evenly over the pizza base. Sprinkle with salt and black pepper.

Bake

Bake the pizza in the preheated oven for about 12-15 minutes, or until the crust is golden brown 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 few minutes before slicing and serving.