Margherita Pizza

Recipe courtesy of Grace Choi.

Margherita Pizza

Yield

1 (12-inch) pizza 1 (12-inch) pizza

Difficulty

Easy Easy

Prep Time

0:30 0:30

Bake Time

15 minutes 15 minutes

Right arrow icon

Ingredients

  • 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

Directions

  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.

you may also like