Margherita Pizza

Margherita Pizza

Print Recipe

Yield

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

Difficulty

Easy Easy

Prep Time

0:30 0:30

Bake Time

15 minutes 15 minutes

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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

Preheat oven to 425°F.
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.
Bake for 15 minutes or until done depending on the size and thickness of your crust.
Recipe courtesy of Grace Choi.

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