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.
Servings Prep Time
211 inch pizzas 20 minutes
Cook Time Passive Time
15minutes 60minutes
Servings Prep Time
211 inch pizzas 20 minutes
Cook Time Passive Time
15minutes 60minutes
Pizza Margherita Crust
  • 1TBSP yeast
  • 1 1/2cups all purpose flouryou can use 00 Italian Flour
  • 1tsp salt
  • pinch Sugar
  • 1/2cup water
  • 2TBSP olive oil
Pizza Margherita Sauce
  • 3TBSP olive oil
  • 4tsp minced garlic
  • 14.5ounce can crushed tomatoesor you can used stewed tomatoes
  • 1/2 lemon
  • 1/2tsp Sugar
  • pinch salt
Pizza Margherita Toppings
  • 2TBSP olive oil
  • 4.5ounces ball of mozzarella
  • 6 basil leavesoptional, if you have them
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