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Authentic Pizza Margherita
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
105 minutes
Bar Del Corso-inspired Pizza Margherita with tomato sauce, mozzarella, fresh basil, and a touch of sea salt.
Ingredients:
  • 3.5 cups all-purpose flour
  • 1 cup water
  • 1 (.25 ounce) package active dry yeast
  • 1 pinch white sugar
  • 0.25 cup flour for dusting
  • 2 cups pizza sauce
  • 20 slices fresh mozzarella cheese
  • 20 leaves fresh basil
  • olive oil
  • sea salt to taste
Instructions:
  • Combine flour and 1 teaspoon of salt in a bowl, and then set aside.
  • Combine water, yeast, and sugar in a spacious bowl and allow the mixture to sit until the yeast develops a creamy foam, approximately 5 minutes.
  • Add half of the flour mixture to the yeast mixture and mix until no dry spots are left. Gradually incorporate the remaining flour, 1/2 cup at a time, mixing thoroughly after each addition. Once the dough comes together, transfer it to a lightly floured surface and knead until smooth and elastic, approximately 8 minutes.
  • Oil a large bowl, place dough inside, and swirl to coat with oil. Cover with a cloth and let it rise in a warm spot (80-95°F (27-35°C)) until doubled in size, approximately 1 hour. Afterward, punch down the dough, divide into 4 equal portions, and shape each into a ball.
  • Preheat your oven along with a pizza stone to a piping hot 500 degrees F (260 degrees C).
  • Gently shape 1 dough ball into a 10 to 12-inch circle and transfer to a lightly floured pizza peel. Spread 1/2 cup of tomato sauce within an inch of the edge. Layer 5 slices of mozzarella cheese and 5 basil leaves on top. Drizzle with 1 tablespoon of olive oil and sprinkle with sea salt. Repeat with the remaining dough balls.
  • Transfer the pizzas onto the hot pizza stone in the oven and bake until the cheese is bubbly and the underside of the crust is golden brown, which should take about 5 to 7 minutes.

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