Margherita Pizza

Perfect match with my nerello mascalese

Margherita Pizza
  • 15

    min prep time
  • 5-8

    min cook time
  • 2



  • 1 cup+1 tbsp 00 flour
  • 1 cup+ 5 tsp all-purpose flour, and extra for work surface
  • 1 tsp fine sea salt
  • About 1 cup (200g) lukewarm water
  • ¾ tsp dry, active yeast
  • 1 tsp extra-virgin olive oil
  • 3 heaping tbsp of Stefano pizza sauce
  • Extra-virgin olive oil
  • 85g fresh mozzarella
  • 4-5 basil leaves, torn by hand


  1. In a large bowl, combine flours and salt.
  2. In another smaller bowl, combine water, yeast and 1 tsp of extra-virgin olive oil.
  3. Add the liquid mix to the dry mix.
  4. Knead the mix by hand, about 3 minutes, ensuring all ingredients are well incorporated. Let rest at room temperature for 15 minutes.
  5. Knead again for 3 minutes. Divide dough into 2 equal parts and shape into balls.
  6. Place the dough on a well-floured work surface, cover with damp cloth and let rise at room temperature for 3-4 hours. (You may also refrigerate the dough from 8 to 24 hours. When ready to use, the dough must come to room temperature for 30-45 minutes before use).
  7. Preheat oven at 500F.
  8. Place a pizza stone on the middle oven rack and heat for at least 1 hour.
  9. Place each ball on a well-floured workspace and, using fingers, stretch out the dough in all directions at first. Then shape into circle or square, as desired.
  10. Put the sauce in the middle of the stretched-out dough and, using the back of a spoon, spread it on the surface, leaving a ½ inch border for the crust.
  11. Drizzle with olive oil. Break up mozzarella in big chunks and place them on the sauce. Add basil leaf pieces.
  12. Using a pizza peel, slide one pizza on the stone in the oven. Bake 4 to 8 minutes, or until crust is golden brown and the cheese is bubbling.