Pizza Margherita

Pizza Margherita

Makes 8 slices


  • 1 T. active dry yeast
  • 1/2 c. warm water
  • 1-1/4 – 1-1/2 c. all-purpose flour
  • 1 tsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. sugar

Dissolve yeast in warm water. Sir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle.
Place dough on a lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place dough in a sprayed bowl, turning to grease on all sides. Cover and let rise in a warm place for 20 minutes.
Puch dough down, Cover and refrigerate at least 2 hours.


  • Homemade crust
  • 4 oz. fresh mozzarella, drained
  • 2 Roma tomatoes, thinly sliced
  • salt and pepper
  • basil
  • oregano
  • 1 T. olive oil

Roll or press pizza dough into a 12″ circle. Top with mozzarella and tomatoes. Sprinkle with salt, pepper, basil and oregano. Drizzle with olive oil. bake at 425 for 20-25 minutes or until crust is golden and cheese is melted.

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