Pizza Margherita
Source/Author: Mary
This mozzarella and tomato pizza is inspired by the Neapolitan tradition, where simple ingredients and high heat create a crisp crust, melted cheese, and fresh, balanced flavor.
Ingredients:
| • sugar | 1 teaspoon |
| • salt | 1 teaspoon |
| • All-purpose flour | 2 1/2 cups |
| • olive oil | 1 1/2 tablespoons |
| • dry yeast | 2 teaspoons |
| • fresh mozzarella | 7–9 oz (200–250 g) |
| • tomato sauce | 1/2 cup |
| • warm water (about 100–105°F / 38–40°C) | 3/4 cup (180 ml) |
| • olive oil (for topping) | 1–2 tablespoons |
| • fresh tomatoes | 2–3 medium |
| • dried oregano (optional) | to taste |
| • fresh basil (optional) | to taste |
DOUGH
1. Pour warm water into a bowl. Add sugar and yeast. Stir gently and let stand for 5–10 minutes until foamy.
2. In a large bowl, combine flour and salt.
3. Add the yeast mixture and olive oil to the flour.
4. Mix with a spoon until a rough dough forms.
5. Transfer dough to a lightly floured surface. Knead for 7–10 minutes until smooth, soft, and elastic.
6. Place dough in a lightly oiled bowl. Cover and let rise in a warm place for 45–60 minutes, until doubled in size.
7. Punch down the dough. Shape into a ball and let rest 10 minutes before stretching.
TOPPING
8. Preheat oven to 475–500°F (245–260°C). Place a baking stone or baking sheet inside to preheat.
9. Wash tomatoes and slice thinly. Lightly salt and set aside. Slice or tear mozzarella and pat dry.
10. Stretch dough into a 10–12 inch circle on parchment paper.
11. Spread tomato sauce evenly, leaving a small border.
12. Distribute mozzarella over the sauce. Arrange tomatoes on top. Drizzle lightly with olive oil and sprinkle oregano if using.
13. Transfer pizza (with parchment) onto the hot surface. Bake 8–12 minutes until crust is golden and cheese is bubbling. Remove from oven. Add fresh basil if desired. Slice and serve immediately.
