Margherita Pizza
Margherita Pizza
A classic Neapolitan-style pizza with a bubbly, wood-fired crust, bright tomato sauce, melted fresh mozzarella, and fragrant torn basil leaves, finished with a drizzle of olive oil.
Ingredients
Method
- Dissolve the yeast and sugar in the warm water and let sit for 5-10 minutes until foamy.
- In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, and mix until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours, until doubled in size.
- Preheat the oven to its highest setting (500-550°F/260-290°C) with a pizza stone or inverted baking sheet inside, for at least 30 minutes.
- Stir the minced garlic into the crushed tomatoes and season with a pinch of salt.
- Punch down the dough and stretch or roll it into a 10-12 inch round on a floured surface or pizza peel.
- Spread the tomato sauce evenly over the dough, leaving a border for the crust. Scatter the torn mozzarella over the top.
- Slide the pizza onto the hot stone or baking sheet and bake for 8-10 minutes, until the crust is puffed and charred in spots and the cheese is bubbling.
- Remove from the oven, scatter with fresh basil leaves, and drizzle with olive oil. Slice and serve immediately.
