Classic Margherita Pizza
A timeless Italian classic with fresh mozzarella, basil, and San Marzano tomatoes on a perfectly crisp crust.
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Ingredients
- 2 cups all-purpose flour
- 1 tsp active dry yeast
- 0.75 cup warm water
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup San Marzano tomatoes, crushed
- 8 oz fresh mozzarella, sliced
- 0.25 cup fresh basil leaves
- 2 tbsp extra virgin olive oil
- to taste salt and pepper
Instructions
- 1
In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.
- 2
Add flour, salt, and olive oil. Mix until a dough forms.
- 3
Knead on a floured surface for 8-10 minutes until smooth and elastic.
- 4
Place in an oiled bowl, cover, and let rise for 1 hour or until doubled.
- 5
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven.
- 6
Roll out dough on a floured surface to desired thickness.
- 7
Spread crushed tomatoes over the dough, leaving a 1-inch border.
- 8
Top with mozzarella slices and drizzle with olive oil.
- 9
Bake for 12-15 minutes until crust is golden and cheese is bubbly.
- 10
Top with fresh basil leaves and serve immediately.
Nutrition Facts
Per Serving
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