Here’s a classic pizza recipe for you:
Classic Margherita Pizza Recipe
Ingredients:
For the dough:
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110°F)
- 3 1/2 to 4 cups all-purpose flour
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
For the sauce:
- 1 can (14.5 ounces) crushed tomatoes
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the toppings:
- 8 ounces fresh mozzarella cheese, sliced
- Fresh basil leaves
- Extra virgin olive oil, for drizzling
- Grated Parmesan cheese (optional)
Instructions:
- Prepare the dough:
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until it becomes frothy.
- In a large bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and add the yeast mixture and olive oil.
- Mix until the dough starts to come together, then turn it out onto a floured surface. Knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- Prepare the sauce:
- In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the crushed tomatoes and oregano. Season with salt and pepper to taste. Simmer the sauce for about 15-20 minutes, stirring occasionally. Set aside to cool.
- Assemble the pizza:
- Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
- Punch down the risen dough and divide it into two equal pieces for two pizzas. Roll out each piece on a floured surface into your desired pizza shape and thickness.
- Transfer the rolled-out dough onto a piece of parchment paper or a pizza peel dusted with flour.
- Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border around the edges.
- Arrange the slices of fresh mozzarella evenly over the sauce.
- Bake the pizza:
- Carefully transfer the pizza (with parchment paper if using) onto the preheated pizza stone or a baking sheet.
- Bake for about 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 immediately top with fresh basil leaves.
- Drizzle with extra virgin olive oil and sprinkle with grated Parmesan cheese if desired.
- Slice and serve hot!
Enjoy your homemade Margherita pizza!