There’s something timeless about a Traditional Margherita Pizza. With its crispy crust, fresh toppings, and aromatic basil, it’s a classic that never goes out of style. Whether you're a pizza-making pro or a beginner, this recipe walks you through creating a delicious homemade pizza that's sure to impress.
The dough is the foundation of your pizza, so we start with all-purpose flour, which gives a nice balance of chewiness and crispiness. The active dry yeast is what makes the dough rise, giving it that airy texture. Warm water activates the yeast, while a little bit of sugar feeds it. Salt is there to enhance the flavor, and olive oil helps to make the dough pliable and adds a touch of richness.
For the toppings, fresh mozzarella is key for that creamy, melty goodness. The ripe tomatoes bring a burst of juiciness and sweetness, which pairs perfectly with the cheese. Fresh basil leaves are the aromatic, peppery garnish that ties everything together. A sprinkle of Parmesan cheese adds a savory depth, while a drizzle of extra virgin olive oil finishes the pizza with a luscious sheen. A touch of salt and black pepper brings all the flavors into harmony.
This Margherita pizza pairs beautifully with a simple arugula salad tossed in lemon vinaigrette. For a cozy night, serve with a hearty minestrone soup. For a touch of elegance, enjoy it with a glass of chilled white wine.
Start by preheating your oven to 475°F (245°C), ensuring it's nice and hot by the time your pizza is ready to bake. In a large bowl, dissolve the sugar in the warm water and sprinkle the yeast over it. Let it sit for about 5 minutes, until it looks foamy — that's how you know the yeast is activated and ready to work its magic.
Next, add the flour, salt, and olive oil to the yeast mixture. Mix until the dough starts to come together. Turn it out onto a floured surface and knead it for about 6-8 minutes. You’re looking for a smooth and elastic dough, so don't rush it. Once kneaded, place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for an hour. It should double in size.
After the dough has risen, punch it down gently to release some of the air. Roll it out on a floured surface to about a 12-inch round. Transfer the dough to a pizza stone or baking sheet — both work great; the choice is yours.
Now for the fun part: toppings! Arrange the tomato slices evenly over the dough, followed by the mozzarella slices. Sprinkle with the grated Parmesan, salt, and black pepper. Drizzle a tablespoon of extra virgin olive oil over the top to give everything a beautiful shine and added flavor depth.
Pop your pizza in the preheated oven and bake for 10-12 minutes. You're looking for a golden crust and bubbly cheese. Once done, remove it from the oven and scatter fresh basil leaves over the top. The heat will slightly wilt the basil, releasing its fragrant oils. Serve hot and enjoy!
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