Pizza Margherita by Mario Batali



  • Dough:
    Warm water (95˚F) -1¼ cups
    Active dry yeast -1 ¼-ounce packet
    Sugar-1½ tsp
    All-purpose flour-3½ cups
    salt -2 tbsp
    Extra virgin olive oil-¼ cup

    Strained tomatoes-2 cups
    Fresh basil leaves
    Fresh mozzarella
    Olive oil Salt


  • Whisk the warm water, yeast, and sugar together in a small bowl. Put in a warm place for 10 minutes.
  • Whisk together the flour and salt in a large bowl.
  • Do a well in the center of the dry ingredients and put the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together.
  • Place the dough on a lightly floured surface and knead until the dough is smooth about 5 minutes.
  • Place the dough to a large bowl coated with olive oil. Cover with a towel and allow to rise in a warm place for 1-2 hours, until the dough has doubled in size.
  • As soon as the dough has doubled in size, remove the towel and place the dough on a lightly floured surface and divide the dough into 6-8 pieces.
  • Put the formed dough-balls on a baking sheet and rest, covered, for 15 minutes.
  • Heat a large cast-iron pan over medium heat about 5 minutes.
  • Try to carefully transfer the stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is dry.
  • Take out the dough to rest on a wire rack and repeat with remaining dough.
  • To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
  • Take to the oven and broil for 7 or 8 minutes, until the cheese has melted.
  • Add fresh basil on each pizza, a drizzle of olive oil, and a sprinkle of salt.




Prep time
Cooking time

Pizza Margherita by Mario Batali