Margherita Pizza Recipe

Activate the Yeast

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

Make the Dough

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and add the frothy yeast mixture and olive oil. Mix until the dough begins to come together.

Knead the Dough

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

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 doubles in size.

Cook the Sauce

In a saucepan over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant, then add the canned crushed tomatoes, salt, cracked black pepper, and dried oregano. Simmer for 15 minutes, stirring occasionally.

Preheat the Oven

Preheat your oven to 475°F (245°C) or as high as it will go.

Shape the Dough

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

Add the Sauce

Spread an even layer of the prepared tomato sauce over the dough, leaving a small border around the edges.

Add Cheese and Bake

Arrange the sliced mozzarella cheese over the sauce. Drizzle with olive oil and sprinkle with cracked black pepper. Transfer the pizza to a baking sheet or pizza stone and bake for about 12-15 minutes 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 for a couple of minutes before slicing.