Pizza Margherita

Annie Wazny


My favorite kind of pizza! Its light and great for summer


★★★★★ 1 vote

35 Min
25 Min



  • ·
    1 package of active dry yeast
  • ·
    3/4 cups of warm water
  • ·
    1//2 tsp. of sugar
  • ·
    2 cups of flour
  • ·
    1 tbsp of oil
  • ·
    1/2 tsp of salt

  • ·
    1 tablespoon extra virgin olive oil
  • ·
    2 garlic cloves, finely chopped
  • ·
    1/2 small shallot (optional)
  • ·
    2-3 small tomatoes cut thin
  • ·
    3 -4 large basil leaves cut into strips
  • ·
    4 ounces mozzarella cheese
  • ·
    kosher salt and pepper to taste
  • ·
    crushed red pepper flakes, to taste

How to Make Pizza Margherita


  1. Sprinkle yeast over a combined warm water and sugar in a large bowl. Stir in yeast until it is dissolved. Let stand for 5 minutes. Combine flour, oil and salt and add to yeast mixure. Stir until mixure forms a soft sticky dough. Place on lightly floured surface. Knead dough for 5 minutes until smooth and elastic. Shape into a ball and flatted lightly. Place on a large baking sheet sprayed with cooking spray. Cover with plastic wrap (I usually spray the wrap with butter cooking spray cause it can stick to the wrap as well) let rise on your counter for about 30 minutes. Roll out and form it on your baking sheet and prepare it for your toppings!
  2. Preheat the oven to 450°F.
    Make a mixture of olive oil with the garlic and shallot. Then use a brush to spread it evenly over pizza dough making sure to spread along the edges.
    Then Place the sliced tomatoes anyway you want. I then sprinkle some kosher salt and pepper to season tomatoes. I also shake a little bit of red pepper flakes over the pizza but not getting carried away....pepper flakes are completely optional! Next comes the basil...I usually place them between and on the tomatoes. And finally sprinkle the mozzarella cheese over entire pizza. Pop it in the oven for about 25 minutes and chow down!

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