Margherita Pizza

Recipe courtesy of Grace Choi.

Margherita Pizza


1 (12-inch) pizza



Prep Time


Bake Time

15 minutes

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  • 2 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)
  • 3 tablespoons olive oil, extra virgin
  • Toppings
  • Olive oil, for drizzling
  • 1 cup tomato sauce, or to taste
  • 4 ounces buffalo mozzarella, drained
  • 6 fresh basil leaves
  • Salt and pepper, to taste


  1. Preheat oven to 425°F.
  2. Combine flour, yeast, sugar and salt in a large bowl. Stir in very warm water and olive oil. Transfer to a lightly floured surface and knead for 4 to 6 minutes. Add more flour if dough is too sticky. The surface should be smooth and elastic. Cover and let rest for 10 minutes. Roll out the dough and place on a rimmed sheet pan or preheated pizza stone drizzled with olive oil. Top with tomato sauce, buffalo mozzarella, fresh basil, salt, pepper, and a bit more olive oil as desired.
  3. Bake for 15 minutes or until done depending on the size and thickness of your crust.
  4. Recipe courtesy of Grace Choi.

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