There’s something irresistibly charming about a Classic Margherita Pizza. This simple yet sensational dish combines a crisp, chewy crust with tangy tomato sauce, creamy mozzarella, and aromatic basil. Perfect for casual dinners or impressing guests, this pizza is a timeless favorite.
All-purpose flour is the backbone of our dough, providing structure and a chewy texture. The salt enhances flavor, while a hint of sugar feeds the yeast for a good rise. We use active dry yeast to give the dough its airiness, and warm water helps activate it. A bit of olive oil adds richness to the crust and helps with browning. For the topping, tomato sauce brings a bright, acidic punch, and fresh mozzarella cheese provides creamy, melty goodness. Finally, fresh basil leaves add a fragrant, peppery finish.
Pair your Margherita pizza with a simple arugula salad tossed in olive oil and lemon juice for a refreshing side. A glass of chilled white wine or a light beer complements the flavors beautifully.
Start by preheating your oven to 475°F (245°C). Place a pizza stone or an inverted baking sheet inside to heat up; this will give your pizza a crispy base.
In a large bowl, mix together the flour, salt, sugar, and yeast. Pour in the warm water and olive oil, stirring until a dough begins to form. Once it starts coming together, transfer it to a floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
Place the kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise for about an hour or until doubled in size. This is where the magic happens as the yeast does its work.
Punch down the risen dough to release some of the gases. Roll it out on a floured surface into a thin circle. Aim for a consistent thickness to ensure even cooking.
Spread the tomato sauce evenly over the dough, leaving a small border around the edge for the crust. This is where you get to play pizza artist!
Lay the mozzarella slices over the sauce. Sprinkle with salt and pepper to taste, giving it a bit of extra flavor.
Carefully transfer your pizza to the preheated stone or baking sheet. Bake for 10 to 12 minutes, until the crust is golden and the cheese is bubbling with little brown spots.
Remove from the oven and sprinkle fresh basil leaves over the top before slicing and serving. The heat from the pizza will gently wilt the basil, releasing its aroma.
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