Learn how to make authentic Neapolitan Margherita Pizza from scratch with crispy airy crust, San Marzano tomato sauce, fresh Mozzarella, and fresh Basil leaves.
Dissolve yeast in warm water for 5 minutes. Combine flour, salt, olive oil, and yeast mixture. Knead for 10 minutes until smooth and elastic. Cover and proof for 1 hour until doubled in size.
Dust work surface with flour. Gently press and stretch dough outwards into a 11-inch (28cm) circle with a raised outer crust rim using your fingers.
Spread tomato sauce evenly over the center. Top generously with sliced fresh Mozzarella cheese.
Preheat oven to maximum temperature 250°C (482°F) for 15 minutes. Bake pizza for 10-12 minutes until crust is puffed, blistered, and cheese melted. Garnish with fresh basil leaves and olive oil.
Q: Why shouldn't I use a rolling pin for pizza dough?
A: Rolling pins flatten air bubbles trapped inside the dough, which prevents the outer crust from rising into light airy pockets.
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