Margherita Pizza
This is the pizza that turned out so well my husband wanted to open a pizza shop. Needless to say we did not go that route, but this Margherita pizza became a staple for our Friday movie nights! The homemade crust is light and fluffy with lots of flavor, and nothing beats a tomato, mozzarella, and fresh basil combo.
Ingredients
Homemade Pizza Dough
- 1 1/4 tsp active dry yeast
- 1/2 tsp sugar
- 1/4 cup warm water
- 3 1/2 cups bread flour
- 2 tsp kosher salt
- 1/4 cup olive oil
- 1 cup room-temperature water plus 1 tbsp
- Cooking spray
Pizza toppings
- 1/4 cup olive oil
- 8 ounces fresh mozzarella, thinly sliced
- 2 beefsteak tomatoes, sliced
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup fresh basil leaves
Instructions
- In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
- Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
- Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
- Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
- When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500 degrees F.
- When the dough has risen, remove the plastic wrap and push down on the dough to release the bubbles. Shape it into a ball.
- Spread a piece of parchment paper about 1 1/2 feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
- Drizzle with the olive oil and top evenly with the mozzarella and tomatoes. Sprinkle evenly with the salt and pepper.
- Transfer the pizza to a cutting board, top with the basil, cut into 8 slices and serve.