Pizza Margherita with American Measurements

Pizza Margherita is one of the simplest but tastiest pizzas you can make. The crisp crust, simple sauce, sparse toppings make it the perfect little pizza. Yes, I like an American pizza with everything on, but there is something honest about a Pizza Margherita. My challenge for Italian Week on the Great BritisBakingng Show Bake-Along on Facebook is to make a Pizza Margherita. Because that bake was a technical, I gave the contestants a simple recipe, a link to Prue’s Recipe and also this Pizza Margherita with American Measurements recipe. They can choose their difficulty level and still feel like it was a challenge.

Pizza Margherita American Measurements

And a yes I know it SHOULD have fresh basil leaves on it but the basil I’d purchased at the store was too far gone by the time I made this pizza. That’s price of living in Alaska though, well one of the prices anyway.

 

Prue Leith’s Pizza Margherita

Prue Leith’s Pizza Margherita is gorgeous. And the recipe is relatively straightforward. I translated it to American Measurements because a significant component of the challenge is that I didn’t want anyone to have to purchase extra equipment for the bakes. I wanted to anyone who was interested in participating to be able to with a minimum of items to buy. So I translated from weights to American measurements.

Weights to Volume

Please remember that weights and volume do vary. I weighed ingredients and then measured them in cups to see what they equaled. I did this at least twice but sometimes more just to make sure on the volumes. Sift the flour should when you measure it for proper amounts. If something feels off like your mix is too dry you may not have sifted the flour.

 

Great Brtish Baking Show Pizza Margherita

What a fun Technical Bake! The bakers had bare minimum instructions for the bake. The also removed the rolling pins so bakers had to make their pizzas by hand. The bakers also had pizza peels and baking stones. I don’t own those pieces of equipment, so I merely patted out the pizzas on baking trays.  I don’t believe home cooks need to have every tool in the baking world. But if you own a peel and stone feel free to use them or try the baking sheet method I used below.

Pizza Margherita American Measurements

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Pizza Margherita with American Measurements
This recipe for Pizza Margherita with American Measurements makes a simple pizza. The fresh crust, easy sauce, sparse toppings make it a perfect little pizza. Yes, it should have fresh basil leaves on it but mine were too far gone once I went to make the pizza. You could use dried basil if you wanted to.
Pizza Margherita American Measurements
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Course Lunch
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 60 minutes
Servings
11 inch pizzas
Ingredients
Pizza Margherita Crust
  • 1 TBSP yeast
  • 1 1/2 cups all purpose flour you can use 00 Italian Flour
  • 1 tsp salt
  • pinch Sugar
  • 1/2 cup water
  • 2 TBSP olive oil
Pizza Margherita Sauce
  • 3 TBSP olive oil
  • 4 tsp minced garlic
  • 14.5 ounce can crushed tomatoes or you can used stewed tomatoes
  • 1/2 lemon
  • 1/2 tsp Sugar
  • pinch salt
Pizza Margherita Toppings
  • 2 TBSP olive oil
  • 4.5 ounces ball of mozzarella
  • 6 basil leaves optional, if you have them
Course Lunch
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 60 minutes
Servings
11 inch pizzas
Ingredients
Pizza Margherita Crust
  • 1 TBSP yeast
  • 1 1/2 cups all purpose flour you can use 00 Italian Flour
  • 1 tsp salt
  • pinch Sugar
  • 1/2 cup water
  • 2 TBSP olive oil
Pizza Margherita Sauce
  • 3 TBSP olive oil
  • 4 tsp minced garlic
  • 14.5 ounce can crushed tomatoes or you can used stewed tomatoes
  • 1/2 lemon
  • 1/2 tsp Sugar
  • pinch salt
Pizza Margherita Toppings
  • 2 TBSP olive oil
  • 4.5 ounces ball of mozzarella
  • 6 basil leaves optional, if you have them
Pizza Margherita American Measurements
Votes: 0
Rating: 0
You:
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Instructions
Pizza Margherita Crust
  1. stir together yeast and flour, make a well in the center and set aside
  2. mix the yeast, and sugar together
  3. add a small amount of water to the yeast and make a paste
  4. put that paste in the well in the flour and salt, add the oil and enough water to form a soft dough (I used all the water plus a little splash more)
  5. knead the dough for 10 ten minutes or until the dough is smooth and soft
  6. place in an oiled bowl and let rise in a warm place unitl doubled on size, meanwhile make the sauce
Pizza Margherita Sauce
  1. in a frying pan lightly cook the garlic in the oil for 1-2 mintues, don't let it burn though
  2. add the tomatoes and crush with a wooden spoon to break them up as needed
  3. bring to a boil, add the juice of half a lemon, sugar and salt
  4. reduce heat and simmer for 5-10 minutes until the sauce is thick
Pizza Margherita
  1. once the dough is double heat the oven to 475˚
  2. pat your dough out on two baking sheets to form 11 inch circles on baking trays, be careful not to pat the edges out or it won't form that puffed up crust
  3. brush each with 1 TBSP olive oil
  4. top each pizza with 3 TBSP of sauce
  5. slice mozzarella and divide between the pizzas
  6. bake 12-15 minutes until
  7. top with fresh basil leaves if using , slice and serve

Pizza Margherita American Measurements