Ingredients
For the Dough:
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2 cups all-purpose flour (plus extra for kneading)
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¾ cup warm water (110°F)
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1 teaspoon active dry yeast
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1 teaspoon sugar
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½ teaspoon salt
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1 tablespoon olive oil
For the Toppings:
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⅓ cup crushed San Marzano tomatoes (or canned whole peeled, crushed by hand)
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4 ounces fresh mozzarella (preferably low-moisture or buffalo)
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6 to 8 fresh basil leaves
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1 tablespoon extra virgin olive oil
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Salt to taste
Instructions
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes.
It should get foamy. If not, your yeast might be dead. Try again with fresh yeast.
In a large bowl, add flour and salt. Pour in the yeast mixture and olive oil.
Mix with a spoon until it forms a shaggy dough. Then knead on a floured surface for 8–10 minutes.
It should be smooth, stretchy, and not too sticky.
Shape the dough into a ball. Place it in an oiled bowl, cover with a towel, and let rise for 60–90 minutes.
It should double in size.
Short on time? Use pre-made pizza dough from the store.
Just let it sit at room temp for 30 minutes before shaping. Cold dough is harder to stretch.
Once your dough is ready, punch it down gently. Flour your surface and roll it into a 12-inch circle.
No rolling pin? Use your hands to stretch it from the center outward.
Don’t press too hard. You want air bubbles for that chewy crust.
Turn your oven up to 500°F (or as hot as it goes). Place a baking sheet or pizza stone inside while it heats. This helps give the crust a quick crisp base.
Let the oven heat for 20–30 minutes.
Place your dough on a piece of parchment or a floured board.
Spread crushed tomatoes over the surface. Leave a ½-inch border for the crust.
Tear mozzarella into pieces and scatter evenly.
Add a few torn basil leaves. Save the rest for after baking.
Drizzle with olive oil and sprinkle lightly with salt.
Slide the pizza onto your hot stone or baking tray.
Bake for 8 to 10 minutes — until the crust is golden and the cheese bubbles.
For extra browning, switch on the broiler for 1 to 2 minutes at the end.
Watch closely so it doesn’t burn.
After baking, add the rest of the basil.
Let it rest for 2 minutes, then slice and serve.
You just made real, fresh, homemade Margherita pizza.