Margherita Pizza
Instructions
- 1
In a small bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- 3
Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 4
Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- 5
While dough rises, make the sauce by crushing garlic and mixing with crushed tomatoes, oregano, and a pinch of salt and pepper.
- 6
Preheat your oven to its highest setting (usually 250°C/480°F). If using a pizza stone, place it in the oven to preheat.
- 7
Punch down the dough and divide into 2 equal portions for 2 large pizzas or 4 portions for personal pizzas.
- 8
On a floured surface, stretch each portion into a thin circle, leaving the edges slightly thicker for the crust.
- 9
Transfer to parchment paper or a pizza peel dusted with flour. Spread a thin layer of tomato sauce, leaving a 1-inch border.
- 10
Tear mozzarella into chunks and distribute evenly over the sauce.
- 11
Slide pizza onto the hot stone or place baking sheet in oven. Bake for 10-12 minutes until crust is golden and cheese is bubbly with brown spots.
- 12
Remove from oven and immediately top with fresh basil leaves. Let cool for 2-3 minutes before slicing and serving.
Chef's Note
"Nothing beats the satisfaction of making pizza from scratch! This classic Margherita celebrates simplicity at its finest - with a perfectly crispy crust, bright tomato sauce, and creamy mozzarella, you'll feel like you've brought a piece of Italy to your kitchen."
