Margherita Pizza
![](https://primary.jwwb.nl/public/x/f/q/temp-kakudujherxsctlrlhpi/chicken-margherita-pizza-from-5dollardinners-500x375.jpg)
- For the pizza dough:
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ cup (180ml) warm water
- 1 tablespoon olive oil
- For the sauce and toppings:
- 1 cup (250ml) tomato passata or crushed tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
- 8 ounces (225g) fresh mozzarella cheese, sliced
- Fresh basil leaves, torn
- Extra-virgin olive oil, for drizzling
Assembling and Baking
- Preheat the oven to its highest temperature (usually around 500°F/260°C) and place a pizza stone or baking sheet inside to preheat as well.
- Divide the risen pizza dough into two equal portions. On a floured surface, roll out one portion into a thin round shape.
- Transfer the rolled-out dough onto a piece of parchment paper.
- Spoon a generous amount of the tomato sauce onto the dough, leaving a small border around the edges.
- Arrange the sliced mozzarella cheese evenly over the sauce.
- Tear fresh basil leaves and distribute them over the cheese.
- Drizzle a little extra-virgin olive oil over the toppings.
- Carefully transfer the pizza on the parchment paper onto the preheated pizza stone or baking sheet.
- Bake the pizza for about 10-12 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove the pizza from the oven and drizzle with extra-virgin olive oil. Let it cool for a few minutes before slicing.
- Repeat the process with the remaining dough and toppings.
Dough Preparation:
- In a mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt.
- Gradually add warm water and olive oil to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Sauce and Topping Preparation:
- In a saucepan, heat olive oil over medium heat and add the minced garlic. Sauté for a minute until fragrant.
- Add the tomato passata or crushed tomatoes to the pan and season with salt. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.