Pizza Margherita 03.11.2015

recipe of the week
This iconic meal originated in Naples, Italy and is now enjoyed around the globe. With the green, white, and red of the Italian flag, it is a true testament to perfect Italian taste. Now you can mimic the authentic flavor and rustic charm at home!

Yields 6 Servings
Pizza Margherita@photo


  • all-purpose flour, 2 lbs.
  • fresh yeast, 1 oz.
  • water, 2 c
  • salt, 3/8 oz.


  • extra-virgin olive oil, ½ c
mozzarella cheese, 1 lb.
basil leaves, to taste
  • canned tomatoes, 1 lb.
  • salt, to taste


  1. Working on a sturdy countertop, knead the flour, form a ball, and shape a well in the center. Add yeast, water, and salt to well, keeping salt and yeast separate.
  2. Knead vigorously for 15-20 minutes until dough is soft and smooth. You can also use a mixer.
  3. Reshape the dough into a ball, cover with a plastic bowl and let sit for 3-4 hours until dough rises.
  4. Once dough is double the volume, separate it into 6 circular loaves. Cover each loaf with plastic wrap and let sit for a few hours.
  5. Once loaves have doubled in volume, prep the tomato sauce. Pour it into a bowl with some salt and 1/3 of the olive oil.
  6. Knead the dough again, then flatten it
  7. Place some of the tomato sauce on the pizza; tear cheese and add on top. Sprinkle with basil and bake in oven at 480 F for 5-6 minutes.
  8. Take the pizza out of oven; top with more basil and olive oil. Immediately serve.

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