Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with MARGHERITA PIZZA
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough and Toppings
Method
Preparation and Cooking
Prepare the Dough
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
Mix Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and olive oil to the flour mixture. Stir 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 the Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat the Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Shape the Pizza Base
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out or stretch it into a 12-inch round pizza base.
Add Tomato Sauce
Spread the tomato sauce evenly over the pizza base, leaving a small border around the edges.
Add Cheese
Tear the fresh mozzarella cheese into small pieces and scatter them over the tomato sauce.
Bake the Pizza
Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Add Basil and Season
Once the pizza is out of the oven, top it with fresh basil leaves, a drizzle of extra virgin olive oil, and freshly ground black pepper to taste.
Slice and Serve
Let the pizza cool for a minute, then slice it into wedges and serve hot.