Margherita Pizza Recipe
Classic pizza topped with fresh mozzarella, tomatoes, and 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 (about 110°F/43°C) with active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough begins to form.
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Let the 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 about 1-2 hours or until it doubles in size.
Assembling the Pizza
Preheat the Oven
Preheat your oven to 475°F (245°C) and place a pizza stone (if available) in the oven to heat up.
Prepare the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle or stretch it by hand.
Add Toppings
Transfer the rolled-out dough to a pizza peel or baking sheet. Drizzle olive oil over the dough. Arrange sliced tomatoes evenly on top, followed by slices of fresh mozzarella. Season with salt to taste.
Bake the Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for about 12-15 minutes until the crust is golden and the cheese is bubbly.
Garnish and Serve
Once baked, remove the pizza from the oven and immediately top with fresh basil leaves. Slice and serve hot.