Homemade Margherita Pizza

There's something magical about homemade pizza. This Margherita pizza, with its simple combination of tangy tomato sauce, creamy mozzarella, and fragrant basil, is a testament to how a few quality ingredients can create something extraordinary.

Ingredients

Instructions

1. 1

   Dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

3. 3

   Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

4. 4

   Place dough in an oiled bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled.

5. 5

   Meanwhile, make the sauce: blend crushed tomatoes with garlic, oregano, salt, and pepper.

6. 6

   Preheat your oven to 500°F (260°C) or as high as it will go. Place a pizza stone or inverted baking sheet in the oven.

7. 7

   Divide the dough in half. Roll or stretch each half into a 12-inch circle on parchment paper.

8. 8

   Spread a thin layer of sauce on each pizza, leaving a ½-inch border. Top with mozzarella slices.

9. 9

   Carefully transfer the pizza (on the parchment) to the hot stone. Bake for 10-15 minutes until the crust is golden and cheese is bubbly.

10. 10

    Remove from oven, top with fresh basil and a drizzle of olive oil. Slice and serve immediately.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information