Classic Margherita Pizza
Ingredients:
For the Pizza Dough:
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil
1 packet (2 1/4 teaspoons) active dry yeast
3/4 cup warm water (110°F/43°C)
1 teaspoon olive oil (for greasing)
For the Tomato Sauce:
1 can (14 oz) crushed tomatoes
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh basil, chopped (optional)
For the Toppings:
8 oz fresh mozzarella cheese, sliced
Fresh basil leaves (for garnish)
Olive oil (for drizzling)
Instructions:
Prepare the Dough:
In a small bowl, combine warm water, sugar, and yeast. Stir until the yeast dissolves, then let it sit for about 5 minutes until it becomes frothy.
In a large bowl, combine the flour and salt. Add the olive oil and the yeast mixture. Stir to combine until the dough forms.
Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
Place the dough in a greased bowl and cover with a damp cloth. Let it rise for about 1-1.5 hours, or until it doubles in size.
Make the Tomato Sauce:
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the crushed tomatoes, oregano, salt, and pepper. Stir to combine and let it simmer for about 10-15 minutes, allowing the sauce to thicken. Optionally, add fresh basil for extra flavor. Remove from heat and set aside.
Assemble the Pizza:
Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.
Punch down the dough and divide it into two portions for smaller pizzas (or keep it whole for a large pizza). Roll out the dough into a 12-inch circle (or your desired size) on a floured surface.
Transfer the dough to a parchment paper-lined baking sheet or pizza peel if using a pizza stone.
Spread a thin layer of tomato sauce over the pizza dough, leaving a small border around the edges.
Top with slices of fresh mozzarella cheese, ensuring even coverage.
Bake the Pizza:
If using a pizza stone, transfer the pizza onto the preheated stone. If using a baking sheet, place the pizza directly into the oven.
Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Finish and Serve:
Remove the pizza from the oven and drizzle with a little olive oil. Garnish with fresh basil leaves.
Slice and serve hot.
This classic margherita pizza is simple yet delicious, with the perfect balance of cheesy, savory, and fresh flavors. Enjoy!