Margherita Pizza

Ellen Whiteman

Margherita Pizza is a classic Italian pizza topped with fresh mozzarella, beefsteak tomatoes, and basil. It is a delicious and popular vegetarian dish.

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🌾 Gluten Free
🥗 Vegetarian

75 mins

15 mins

Nutritional Value

fats - 10g
protein - 15g
carbs - 30g


Total: 14Serves: 4
5/4 t Active Dry Yeast
1/2 t Sugar
1/4 cup Warm Water
7/2 cup Bread Flour
2 t Kosher Salt
1/4 cup Olive Oil
1 cup Room Temperature Water
Cooking Spray
1/4 cup Olive Oil Topping
8 ounces Fresh Mozzarella

thinly sliced

2 Beefsteak Tomatoes

about 8 ounces each, sliced

1/2 teaspoon Kosher Salt Topping
1/2 teaspoon Black Pepper
1/4 cup Fresh Basil Leaves


Step 1 : 

In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.

Step 2 : 

Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute salt.

Step 3 : 

Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.

Step 4 : 

Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 60 minutes.

Step 5 : 

When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500F.

Step 6 : 

When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. Stretch the dough into a 14-inch round on a sheet of parchment. Drizzle with the olive oil and top evenly with the mozzarella and tomatoes. Sprinkle evenly with the salt and pepper.

Step 7 : 

Transfer the pizza and parchment to the hot pizza stone. Bake until the crust is golden and the cheese is beginning to brown in spots, 13 to 15 minutes.

Step 8 : 

Transfer the pizza to a cutting board, top with the basil, cut into 8 slices, and serve.

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