Pizza Margherita recipe

Time: 3h 30 min


For the dough:

  • 1,5 tsp active dry yeast
  • 1,5 cups warm water (~43ºC or 110ºF) (divided)
  • ½ tsp salt
  • 3,5 to 3,75 cups unbleached all-purpose flour
  • 1 tsp extra-virgin olive oil

For the topping

  • 3 tbsp extra-virgin olive oil
  • ½ cup tomato sauce
  • One ball fresh buffalo mozzarella cheese (~230g or 8-oz) cut into small pieces
  • 12 fresh basil leaves
  • ½ tsp fine sea salt


  1. Take yeast and put it together with ½ cup of warm water into a large mixing bowl. Allow yeast to dissolve and let it sit to proof for about 10 min.
  2. Thoroughly combine remaining cup of warm water with yeast, then add the salt and 3 cups of flour. When all this is done, mix it either with a mixer or food processor. If needed, add more flour to ensure the dough stays together.
  3. Knead dough on a floured surface until it’s soft rather than sticky.
  4. Grease a large mixing bowl with 1 tbsp oil and coat the dough by turning it a few times in the bowl. Using plastic wrap, tightly cover the bowl and let the dough rise in a warm spot for about 2 hours.
  5. Prepare the oven. Preheat it to about 220ºC or 425ºF.
  6. Remove dough from the bowl and knead it on a lightly floured surface for a couple of minutes, then cut it in half. Using your hands, stretch and flatten each piece on a floured surface into about 30cm or 12-in round.
  7. Lay each of them on an oiled pizza pan. Form a rim by turning the dough edges in about 1,5cm or ½-in.
  8. Using a basting brush, coat each dough round with 1 tbsp oil. Cover each of them with a ¼ cup of tomato sauce, sprinkle on cheese and garnish with basil leaves. Add salt and remaining 1 tbsp oil.
  9. Bake pizzas until crust is browned. This will take about 25-30 min.


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pizza dough recipe


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