Classic Margherita Pizza
Learn the secrets of making crispy, bubbly artisanal pizza dough and rich tomato sauce from scratch.
Prep Time
25 mins
Cook Time
10 mins
Servings
2 Servings
Ingredients
Chef's Pro Tip
Make sure to drain your fresh mozzarella before putting it on the pizza. Squeeze out excess liquid using paper towels to avoid a soggy pizza crust!
Preparation & Instructions
- 1
In a bowl, dissolve yeast in warm water. Add flour and salt, mixing until a rough dough forms.
- 2
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise for 1-2 hours.
- 3
Preheat your oven to its highest setting (preferably 500°F/260°C) with a pizza stone or baking sheet inside.
- 4
Divide the dough into two balls. Gently stretch one ball with your hands on parchment paper to form a 10-inch circle, keeping the edges slightly thicker.
- 5
Spread crushed tomatoes evenly over the dough, leaving a small border. Top with mozzarella slices.
- 6
Carefully transfer the pizza (with parchment or peel) onto the hot stone. Bake for 8-10 minutes until the crust is golden-brown and the cheese is bubbly and charred in spots.
- 7
Remove from oven. Scatter fresh basil leaves on top immediately, drizzle with extra virgin olive oil, slice, and enjoy!
Want to Cook This with Live Instruction?
Join an online cooking class for Classic Margherita Pizza at tastycrately.com. Our expert chefs will watch your technique in real-time, explain the science of each step, and ensure your dish turns out perfectly.