Margherita Pizza

Date Added: Mar 21, 2010 American Entrees
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Prep Time

10 mins

Cook Time

8 mins

Ready In

18 mins



*to adjust serving size click on "serving box".


Freshly made margherita pizza with tomatoes, mozzarella and basil


  • 6  Ounce(s) Weight Fresh Mozzarella, cubed
  • 1
  • 4  Fluid ounce(s) Marinara Sauce
  • 2
  • 8  Ounce(s) Weight Pizza Dough
  • 3
  • 3  Each Basil Leaves
  • 4
  • 1  Table Spoon(s) Parmesan, grated
  • 5


    1. On a floured board, begin spreading the dough from the center with your fingers
    2. Make an evenly thick disk about 8" in diameter
    3. Lift the disk with both hands, flip and pull it from one hand to the other until the disk is 12" in diameter
    4. Place the 12" disk on your pizza peel and add the mozzarella
    5. Spread the mozzarella evenly, staying away from the middle as much as possible
    6. Sauce your pizza staying away from the middle
    7. Slide the pizza off the paddle carefully on to the pizza stone
    8. Check the pizza every 3 minutes and spin when half way done
    9. When the underside of the pizza is golden brown and crispy, the pizza is ready to be taken out of the oven

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