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, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Mix the Dough
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the activated yeast mixture and olive oil. Mix until the dough starts to come together.
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Form it into a ball.
Let it 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 it has doubled in size.
Assemble and Bake
Preheat the Oven
Preheat your oven to 475°F (245°C) to ensure it is hot enough for baking the pizza.
Prepare the Toppings
Slice the fresh mozzarella and ripe tomatoes. Set aside.
Shape the Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch round pizza base.
Add Toppings
Transfer the dough to a pizza stone or baking sheet. Drizzle olive oil over the surface, then layer the sliced tomatoes and mozzarella cheese evenly. Sprinkle with salt and freshly ground black pepper.
Bake the Pizza
Bake in the preheated oven for about 10-15 minutes, or until the crust is golden and the cheese is bubbly.
Add Basil
Remove the pizza from the oven and immediately top with fresh basil leaves. Let it cool slightly before slicing.