Pizza Margherita Recipe

Add a little bit of warm water to a mixing bowl.

Add some yeast and a little bit of sugar to the warm water to activate the yeast.

In a separate bowl, combine flour and a little bit of salt.

Use a mixer with a turning bowl to introduce the dry ingredients to the wet ingredients gradually to avoid mess.

Change the mixer paddle to a dough hook to knead the dough, or knead by hand if preferred.

Lightly oil a bowl to prevent the dough from sticking as it rises.

Place the dough in the oiled bowl and cover it with a cloth to prevent a film from forming.

Let the dough rise for about 30 minutes until it has doubled in size.

Punch down the risen dough and cut it into four pieces to make two pizzas and some calzones.

Take one piece of dough and stretch it out with your fingers, then roll it out with a rolling pin.

Use the back of your hand to gently stretch the dough further.

If using a pizza peel, sprinkle it with cornmeal or semolina; otherwise, place parchment paper on a sheet pan.

Preheat the oven to the highest temperature possible, ideally 550°F.

Prepare the pizza topping with fresh tomatoes (canned is fine) and optionally add cracked garlic without cooking it.

Use nice dry mozzarella cheese, either breaking it up or placing whole slices on the pizza.

Sprinkle with grated cheese for extra crunch if desired, and add basil leaves.

Slide the pizza onto a hot stone in the oven using the parchment paper.

Bake the pizza until done, then let it rest for a few minutes before serving.

Equipment Needed

Spice Level:

Dietary