Rating: 4.5 stars
38 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt.

Recipe Summary test

prep:
30 mins
cook:
10 mins
additional:
1 hr 5 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 pizzas
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir flour and 1 teaspoon salt in a bowl. Set aside.

    Advertisement
  • Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.

  • Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  • Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.

  • Preheat oven with a pizza stone to 500 degrees F (260 degrees C).

  • Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.

  • Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.

Nutrition Facts

966 calories; protein 48.7g; carbohydrates 105.8g; fat 37g; cholesterol 89.6mg; sodium 2187.4mg. Full Nutrition
Advertisement

Reviews (43)

Most helpful positive review

Rating: 5 stars
05/19/2012
Very quick, easy and came out great. I preheated my oven a bit before placing the bowl of dough in it and it doubled in about 20 minutes. Read More
(25)

Most helpful critical review

Rating: 1 stars
01/19/2013
I have to ask did a lot of you buy the pizza dough? I rechecked the ingredients over and over....this dough was totally unworkable. I'm confused as to why this wasn't a problem for others. Read More
(10)
38 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
05/19/2012
Very quick, easy and came out great. I preheated my oven a bit before placing the bowl of dough in it and it doubled in about 20 minutes. Read More
(25)
Rating: 5 stars
05/13/2012
This makes a delicious pizza. It takes some time and effort but well worth it. I followed as directed and had excellent results. My first time baking a pizza on a stone will not make one any other way now. I made only 1 pizza wrapped remaining 3 balls with plastic wrap and put in fridge. Next day removed one let come to room temp and punched back down. Made pizza came out as perfect as the first. The whole family loved this pizza. Thank you for the recipe. Read More
(24)
Rating: 4 stars
07/05/2012
I substitute 1/4 cup cornmeal for flour. I've also found that whole milk mozzarella is easier to handle in a semi-frozen state and I cube it instead of just slice it. My "pizza sauce" is little more than a can of drained plum tomatoes which I puree with an immersion blender and add a little bit of olive oil black pepper a pinch of sugar and a pinch of sea salt. Simple. Read More
(21)
Advertisement
Rating: 1 stars
01/19/2013
I have to ask did a lot of you buy the pizza dough? I rechecked the ingredients over and over....this dough was totally unworkable. I'm confused as to why this wasn't a problem for others. Read More
(10)
Rating: 5 stars
08/05/2012
Delicious and fresh! I did not use pizza sauce, instead I used sliced homegrown tomatoes that I lightly salted and let drain in a strainer to get the excess liquid out. The dough was super easy to make and I used whole wheat flour to replace a cup of AP flour. So simple. Read More
(9)
Rating: 4 stars
06/12/2012
Had to substitute flour based on what I had on hand: 2c unbleached white all purpose flour, 3/4c whole wheat bread flour, 3/4c whole wheat pastry flour. As I was adding the flour, needed to add about 1/4 extra water to blend in all the flour (may be my local climate since I've noticed this with other bread and pizza dough recipes). Used slightly warm water, around 100-105degF and used about 1 tsp of honey instead of sugar. Warmed oven to 170 deg F then turned off and put the dough in there to rise. Topped with tomato sauce, pepperoni, sauteed broccoli, and mozzarella. Cooked at 430 deg F on a nonstick baking pan for 15 min. Made a nice thin crust. It was pretty good but not amazing. I'll try it again next time using all white flour not the wheat mix. Read More
(7)
Advertisement
Rating: 5 stars
05/18/2012
this recipe was great I used a small amount of honey in place of the sugar Read More
(7)
Rating: 5 stars
07/02/2012
Yum. My favorite pizza. Plain and delicious. No need for all sorts of add-ons. Please make your own sauce though because something this simple demands quality. Read More
(6)
Rating: 5 stars
06/21/2013
This is EXCELLENT!! It is our new favorite pizza! Make sure the water is about 110 degrees to activate the yeast. We have tried this with several different toppings and it still tastes great! Read More
(6)