Copycat New York Style Margherita Pizza
Serving Size / Yield
- 2 tsp active yeast
- 1 C warm water
- 1 tsp salt
- 2 Tbs olive oil
- 1 tsp sugar
- 3 C unbleached all-purpose flour (add more as needed)
- 3 roma tomatoes; sliced in circles
- 1 C shredded mozzarella cheese
- 1 C shredded parmesan cheese
- 1/2 tsp pepper
- 1 C sliced olives
- 1 1/2 C tomato sauce; homemade or store bought
In a bowl, add the warm water and yeast. Stir and let the mixture sit until yeast turns foamy and dissolves.
Then, add in the flour, olive oil, salt and sugar. Mix together by hand or with a mixer at low speed until dough begins to form.
Once the dough is smooth and well combined, knead it by hand for about 10 minutes. Add more flour if needed.
After the dough becomes elastic and bouncy, shape it into a round and put in back in the bowl. Drizzle some olive oil over it, cover the dough and allow it to rise for 1 hour.
After an hour, the dough will appear to have expanded in size, poke the middle to release the extra air.
Preheat the oven to 450 F.
Take a pizza pan, grease it and drizzle it with some flour to prevent the dough from sticking.
Spread the dough on the pan evenly forming a thin crust.
Spread the tomato sauce on the pizza dough leaving a 1 inch border for the crust.
Layer the sauce with the sliced tomatoes and olives. Then generously add the cheese, covering the tomato and olives.
Sprinkle the pepper over the cheese and bake for 10-15 minutes.
Once the crust is brown and the cheese is melted and bubbly, remove from the oven and let it sit for 1 minute. Then, cut and serve!