Description
This classic Margherita Pizza recipe features a homemade, chewy crust topped with fresh mozzarella, vibrant tomato sauce, and fragrant basil leaves. Baked on a pizza stone at high heat, it achieves a perfect golden crust and melty cheese, finished with a drizzle of olive oil and optional hot honey for a delightful touch of sweetness and heat.
Ingredients
For the Dough
- ⅛ Cup olive oil (plus more for drizzling and coating bowl)
- ¾ Cup warm water
- 1 Teaspoon granulated sugar
- 1 Teaspoon salt
- 1 Teaspoon garlic powder
- 2¼ Teaspoons active dry yeast
- 2 Cups all purpose flour
For the Topping
- ½ to ¾ Cup pizza sauce
- 8 Ounces fresh mozzarella cheese, sliced
- ¼ Cup fresh basil leaves
- Olive oil for drizzling
- Salt, to taste
- Hot honey (optional, for drizzling)
Instructions
- Activate Yeast: In a large bowl, whisk together the active dry yeast and warm water until combined. Allow the mixture to sit for 2 minutes to activate the yeast.
- Mix Dough Ingredients: Add salt, olive oil, garlic powder, and granulated sugar to the yeast mixture. Stir to combine, then gradually add the all-purpose flour.
- Combine Dough: Use a spatula to thoroughly combine the ingredients until no visible flour remains and the dough is sticky.
- First Rise: Coat another large bowl with olive oil, transfer the sticky dough into it and cover with plastic wrap or a clean tea towel. Let it rise until doubled in size, about 1 hour.
- Knead and Rest: Once risen, turn the dough onto a floured surface and knead lightly until forming a smooth ball. Cover with a tea towel and let it rest for 5 to 10 minutes.
- Preheat Oven and Pizza Stone: Preheat your oven to 500°F (260°C). Place a pizza stone inside the oven as it heats to ensure it becomes very hot.
- Shape Dough: Using light pinching motions, gently stretch and shape the dough into a 10 to 12-inch circle.
- Assemble Pizza: Carefully remove the heated pizza stone from the oven, place the dough on it, then spoon about ½ cup of pizza sauce evenly over the surface, spreading it with the back of the spoon.
- Add Cheese: Evenly arrange the sliced fresh mozzarella over the sauce-covered dough.
- Bake: Return the pizza stone with the pizza to the oven and bake for 10 to 12 minutes, or until the crust is golden and cooked through.
- Finish and Serve: Remove the pizza from the oven. Immediately top with fresh basil leaves, a drizzle of olive oil, and a pinch of salt. For an extra touch, drizzle with hot honey if desired. Slice and serve hot.
Notes
- Using a pizza stone helps achieve a crispier crust by distributing heat evenly.
- Warm water should be around 100-110°F (38-43°C) to properly activate the yeast without killing it.
- Resting the dough after kneading helps to relax the gluten, making it easier to stretch.
- Fresh mozzarella may release moisture during baking; patting it dry slightly with paper towels before slicing can help reduce sogginess.
- Hot honey is optional but adds a great balance of heat and sweetness to the pizza.
