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Excellent Margherita Pizza

    Excellent Margherita Pizza

    The crust becomes chewy and somewhat tangy after chilling the dough in the fridge overnight. The longer it sits, the more complex the texture and taste will get, so you may let it rest for up to three days.



    • In a single packet of active dry yeast
    • Approximately 2 cups of hot water (between 212 and 220 degrees Fahrenheit),
    • Sugar, equivalent to half a teaspoon
    • All-Purpose Flour, to the tune of 4 cups plus extra for dusting
    • Kosher salt, 2 and a half tablespoons
    • Virgin olive oil


    • Whole, peeled San Marzano tomatoes, one 14-ounce can
    • 1/2 tsp. of crushed dried oregano
    • Extra-virgin olive oil to the tune of five tablespoons, split
    • Ocean salt in its coarsest form
    • Pepper that has just been ground from black peppercorns
    • Two pounds of sliced buffalo mozzarella
    • Toss in 32 pieces of big basil leaves.



    Sugar and half a cup of the warm water should be combined with the yeast in a big basin. Allow to sit for approximately 5 minutes, or until frothy. In a large bowl, combine the remaining 1 1/2 cups of warm water, flour, and kosher salt. The dough should be smooth and supple after being kneaded on a floured surface. You may knead the dough more easily with the aid of a pastry scraper. Brush the dough with olive oil and place it in a bowl. Refrigerate the bowl, covered with plastic wrap, for at least 3 days and up to 7.


    Place the dough on a surface dusted with flour, punch it down, and then cut it into four equal pieces. Roll up each section into a ball. Prepare a baking sheet by rubbing oil onto each ball and placing them there. The balls need to rise for an hour in a warm, draft-free location after being covered loosely with plastic wrap.


    During this time, have a pizza stone preheated in a 500°F oven for at least 45 minutes. The tomatoes may be finely diced by passing them through a food mill placed over a medium bowl, or by pulsing them in a food processor. Combine the oregano, 1 tablespoon of olive oil, and salt & pepper to taste in a mixing bowl.


    Roll out one ball of dough into a 13-inch circle on a lightly floured surface; transfer to a dusted pizza peel, dusting with more flour as needed. Apply tomato sauce to the dough, using 1/4 cup, and spread it to within an inch of the border. Spread a quarter of the cheese and a spoonful of oil over the pie. Sprinkle with pepper and sea salt, and then transfer the pizza on the stone. Toast the bottom of the pizza for approximately 8 minutes, or until the cheese is melted. Sprinkle with a quarter of the basil, and then let aside for 3 minutes. Use the leftover dough and toppings for another round.

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