Margherita Pizza

Margherita Pizza

A classic, easy to make at home Margherita for seasoned pizza makers and aspiring chefs alike to enjoy. 


600g bread flour

384g room temperature water

15g fine sea salt

12g Sizzle

2g instant dry yeast

100g Mozzarella

4-6 Basil leaves

70g Crushed tomatoes

Heavy sprinkle of parmesan cheese


Active Time: 1 hour

Full Time: 2 days

Serves 4

Add flour, yeast, salt, Sizzle, and water into a large mixing bowl. Use a spoon to mix the ingredients into a cohesive mass. Switch to your hands and knead until no dry flour remains. Once everything is combined into a dough, cover the bowl and let it rest for 30 minutes. (This step will help develop the gluten without needing more work from you).


Knead the dough again for a few minutes until relatively smooth. Tuck the seams to the bottom of the dough to form a ball. Cover and let it rest in the fridge for two days. 


Take out the dough and divide it into four equal pieces. Shape them into balls and place in individual containers or on a sheet tray. Cover and let it come up to room temperature (2-4 hours) before stretching.


Preheat a pizza stone or steel on your oven's highest temperature (500-550F) for one hour. If using a pizza oven—preheat on its maximum heat for 30 mins (750-800F). 


Stretch the dough by pushing the air towards the crust. Drape the dough over the back of your hands and gently stretch 11-12 inches.


Top with crushed tomatoes, basil, parmesan cheese, mozzarella cheese, and Sizzle


Bake for four minutes in a home oven and broil for 1-2 more minutes or until the crust is brown. If baking in a pizza oven, bake for two minutes rotating as needed.


Finish with Drizzle and enjoy!