Margherita Recipe

Activate the Yeast

In a small bowl, mix warm water (1.5 cups) with sugar (1 tsp) and sprinkle the active dry yeast (2 tsp) on top. Let it sit for about 5-10 minutes until it becomes frothy.

Mix the Dough

In a large mixing bowl, combine all-purpose flour (4 cups) and salt (1 tsp). Make a well in the center and add the yeast mixture and olive oil (2 tbs). Mix until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Add flour as necessary to prevent sticking.

First Rise

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

Prepare the Sauce

In a bowl, mix the crushed San Marzano tomatoes (1 can), salt (1 tsp), and olive oil (2 tbs) to create your pizza sauce.

Preheat the Oven

Preheat your oven to its highest setting (typically around 475°F to 500°F or 245°C to 260°C) and place a pizza stone or baking sheet inside to heat.

Shape the Dough

Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into two equal parts. Shape each part into a ball and let them rest for about 10 minutes. Then, stretch each ball into a 14-inch round.

Top the Pizza

Spread a thin layer of the prepared sauce over the pizza base, leaving a small border around the edge. Tear fresh mozzarella cheese (12 oz) into small pieces and distribute evenly over the sauce. Scatter fresh basil leaves (1 cup) on top.

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 and slightly browned.

Serve

Remove the pizza from the oven and let it cool for a minute. Drizzle with a little extra olive oil if desired, slice, and serve hot.