Pizza Margherita Recipe (with Video)

Instructions for Dough
1. Mix the water, yeast, flour, sugar, salt and olive oil in a bowl. Use a large spoon to bring the ingredients together into a sticky dough. Add 1-2 tablespoon more water as needed.
2. Transfer the dough onto a lightly floured clean surface and knead it with a push/pull motion for 5-7 minutes until it is no longer sticky.
3. Transfer to a clean bowl with oil sprayed inside. Cover with cling wrap and place in a warm, humid spot for ~30-45 minutes until the dough doubles in size.
4. Towards the end of proofing the dough, turn on the oven at 450F (without fan) with a pizza stone in the middle rack.
Assembly
1. Once the dough is proofed, roll it into a 9-10" thin circular sheet on a lightly floured surface.
2. Transfer the crust onto a sheet of parchment paper* and adjust the shape. Prick with a fork a few times.
3. Spread on the pizza sauce, and cover with chunks of mozzarella cheese (tear it with your hands).
4. Drizzle over the olive oil.
Baking
1. Carefully lift the parchment paper* sheet with the pizza on top of it and transfer it on top of the pizza stone inside the preheated oven.
2. Close the oven door and bake for ~8-12 minutes depending on how crispy you want the crust to be (for reference, I bake for 10 minutes at 450F).
3. Carefully remove the pizza from the oven and garnish with fresh basil leaves.
4. Slice and serve while still hot.
Notes
1. Please ensure the parchment paper you are using can be used at temperatures up to 450F for your safety. Otherwise, simply use a pizza pan.
2. You can make this pizza without a pizza stone too, see the blog post above.
3. This recipe makes a single medium sized pizza. You can double the recipe easily for 2 pizzas.
4. The exact baking time will depend on the temperature of your oven, as well as how well done you want the pizza to be.