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Classic Margherita Pizza (Homemade Dough): 1 Simple Joy

Classic Margherita Pizza (Homemade Dough)
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Learn to make a classic Margherita pizza from scratch with homemade dough, fresh basil, mozzarella, and ripe tomatoes. This simple recipe is perfect for a delicious homemade pizza experience.

Ingredients

Scale
  • 1 ¼ cups warm water
  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 3 ½ to 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 tablespoons olive oil, plus more for greasing
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes (optional)
  • 8 ounces fresh mozzarella cheese, sliced
  • Fresh basil leaves
  • Olive oil for drizzling

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add 3 ½ cups flour, salt, and 2 tablespoons olive oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding more flour as needed.
  4. Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. While the dough rises, prepare the sauce. In a small bowl, combine tomato sauce, oregano, garlic powder, and red pepper flakes (if using).
  6. Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
  7. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough in half for two pizzas or use whole for one large pizza.
  8. Gently stretch or roll the dough into your desired pizza shape.
  9. Carefully transfer the dough to a piece of parchment paper or a pizza peel dusted with cornmeal.
  10. Spread the sauce evenly over the dough, leaving a small border for the crust.
  11. Arrange the mozzarella slices over the sauce.
  12. Slide the pizza onto the preheated pizza stone or baking sheet.
  13. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
  14. Remove from oven, top with fresh basil leaves, drizzle with olive oil, and slice to serve.

Notes

  • Ensure your water is warm, not hot, to activate the yeast properly.
  • Kneading develops gluten, which gives the crust its structure and chew.
  • Allowing the dough to rise in a warm place helps it double in size more effectively.
  • You can customize your pizza with other favorite toppings.

Nutrition

Find it online: https://whiskdaily.com/classic-margherita-pizza-homemade-dough/