Prep Time: 15 minutes
Cook Time: 10-15 minutes
Ingredients
- 300 grams (2 cups) ’00’ flour or all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 cup warm water
- 1 tablespoon olive oil, plus extra for drizzling
- 200 grams (7 oz) mozzarella cheese, sliced or grated
- 1 can (14 oz) whole peeled tomatoes, hand-crushed or blended
- Fresh basil leaves
- Salt and pepper to taste
Dough Instructions
- In a large mixing bowl, combine flour, yeast, and salt. Stir in warm water and olive oil until a dough starts to form.
- Knead the dough on a floured surface until smooth and elastic, about 5 minutes.
- Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise until doubled, about 1-2 hours.
- Punch down the risen dough and divide it into two balls for two pizzas.
- Let the dough balls rest for another 20 minutes under the kitchen towel.
Pizza Assembly
- Preheat your oven to the highest temperature (usually 475-500°F or 245-260°C) and place a pizza stone or inverted baking sheet in the oven to heat.
- On a floured surface, stretch out one dough ball into a 10-12 inch round base.
- Carefully transfer the stretched dough onto a piece of parchment paper.
- Spread a thin layer of crushed tomatoes over the dough, leaving a small border around the edges.
- Scatter mozzarella cheese on top of the tomatoes.
- Garnish with a few basil leaves, and drizzle a little olive oil over the top.
- Season with salt and pepper.
- Using a pizza peel or another inverted baking sheet, slide the pizza with the parchment paper onto the preheated stone or baking sheet in the oven.
- Bake for 10-15 minutes or until the crust is golden brown and the cheese is bubbly.
- Remove from the oven, garnish with additional fresh basil leaves, and let cool for a few minutes before slicing.
Enjoy your homemade classic Margherita pizza with its perfectly crispy crust, melty cheese, and fresh tomato and basil flavours. Pair with a green salad or your favourite side for a complete meal.