Margherita Pizza

I always prefer to make foods myself rather than buying ready-made. Yes, it takes a little more effort but the end result is always worth the time.  I have been obsessed with making my own pizza for years. To me a good crust and sauce makes the pizza. In the beginning they were not so good, but over the years through trial and error I have become pretty pleased with my efforts. My favorite so far is Margherita Pizza…

Margherita Pizza 

Since the dough needs time to rise I prepare that first. There are a couple of important steps that I like to follow. I like to use a scale to weigh out the bread flour. I think it helps to create a great crust. Use a thermometer to check the temperature of your water before adding it to the flour mix. If your water temperature isn’t correct, it will affect how the yeast works.

After your dough has risen, pour it out onto a lightly floured countertop.  Dough will look very light and airy, gently knead and reshape into a ball.  

I’ve tried every type of pizza pan there is and find the stone is my favorite. I have learned that placing the stone in the oven while it is heating works best. Once at temperature, be ready with your dough to keep the stone from cooling too much.


Margherita Pizza

This is the same dough and sauce recipes as this pizza. The only difference is the topping. Here, I used fresh thinly sliced mozzarella and about 1/4 cup of thinly sliced fresh basil leaves. Simple and delicious!

Margherita Pizza

I love this pizza dough…it always comes out crisp and chewy!  A bonus is Margherita Pizza is a great for using all that fresh basil that is growing in the garden. You just can’t beat fresh basil on a homemade pizza.

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  4. […] fresh mozzarella, fresh tomato, and fresh basil. I serve up this combination in many ways, such as Margherita Pizza and Pasta Margherita. Continuing on my quest to use up my fresh basil and tomatoes, I decided […]

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