PIZZA Margherita is one of those things I could eat until I feel bad.

I can never resist a slice of PIZZA MARGHERITA even if I’m already full!

I think it is by far one of the most satisfying comfort foods out there.

In its simplicity it is extraordinary with that crunchy cornice, tomato sauce and stringy mozzarella.

A question that I often ask myself is: is it just me who for more than thirty years have insisted on having the menu in a pizzeria and then after reading it carefully I always order pizza margherita ????

Anyway second when you think of PIZZA is margherita!

Obviously everyone has their own version to prepare the dough that they jealously guard, and which is worthy of the utmost respect.

Today I propose my recipe that I invite you to try.

The secrets are few: excellent quality of the ingredients, respect for rising times, a hot oven and obviously a lot of love !

Video recipe of the day

  • DifficultyEasy
  • CostVery cheap
  • Preparation time20 Minutes
  • Rest time5 Hours
  • Cooking time15 Minutes
  • CuisineItalian



10.5 ounces cake flour (about 300 g)
7 high gluten flour (about 200 g)
10 ounces water (about 300 ml)
1/2 tablespoon salt (about 10 g)
3 tablespoons extra-virgin olive oil
1 teaspoon fresh beer yeast (about 4 g)


10 ounces tomato puree (about 300 ml)
2 tablespoons extra-virgin olive oil
9 ounces mozzarella (about 250 g)
q.s. salt
basil (fresh basil a few leaves)


1 Bowl
3 Pans



Crumble the yeast into a bowl then pour 1 tablespoon of warm water (taken from the total dose of the recipe) and mix with a spoon to dissolve.

Let it rest for about ten minutes.

After the time has elapsed, put the two flours in a bowl or in the mixer and add the yeast dissolved in the water together with the remaining water.

Also add oil and salt.

Knead by hand or with the hook if you use the mixer.

Continue until the mixture is smooth and homogeneous.

You will get a dough weighing about 2 pounds enough for three pizzas with a diameter of 11 inches.

Put the dough to rest covered with a cloth in a warm and dry place.

Its volume must double (depending on the room temperature it will take about 5/6 hours).

After the leavening time has elapsed, transfer the dough onto a lightly floured work surface.

Divide it into 3 pieces.

Take a piece and turn the dough with your hands on the work surface, back and forth.

Proceed in the same way with the other 2 pieces of dough.

Let it rest again for another 30 minutes.


At this point, roll out each part of the dough in a pan with a diameter of 11 inches greased with a drizzle of extra virgin olive oil.

Pour tomato puree in the center and spread with a spoon, pour a drizzle of oil.

Bake in a hot oven at 482 degrees F for about 10 minutes.

After 10 minutes take out the pizza and add diced mozzarella on top.

Cook for another 5 minutes to allow the mozzarella to melt.

Serve freshly baked margherita pizza. If you like it complete with basil leaves or sprinkled with oregano.


It can be stored both in the refrigerator and in the freezer.


Dry yeast can be used instead of fresh brewer’s yeast. In this case it will be enough to use 1/2 teaspoon yourself.


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