Pizza Margherita

Course: Main Course
Cuisine: American, Italian
Keyword: Marinara, Pizza
Prep Time: 15 minutes
Inactive time: 3 days
Total Time: 3 days 15 minutes
Servings: 4 Pizzas, about 14" each
Calories: 2001kcal
Neopolitan-style pizza in your homeoven? Yes, it IS possible!
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  • Pizza stone
  • Pizza Peel


For the dough

  • 4 Cups All-Purpose Flour
  • 4 teaspoons Salt
  • 2 teaspoons Instant Yeast
  • Cups Warm water

For the marinara

  • 1 (28 Oz) Can Crushed tomatoes Cento brand recommended
  • 3 cloves garlic minced
  • 1 Tablespoon Olive oil
  • 2 Tablespoons Dried Basil
  • 1 Tablespoon Dried oregano
  • 1 Tablespoon Brown sugar
  • salt to taste

For the pizza

  • fresh mozzarella
  • fresh basil leaves


For the dough

  • In the bowl of a stand mixer, whisk together all the dry ingredients.
  • Using the dough hook, set the mixer speed on low, and slowly incorporate the water, Switch the mixer to medium high and let the mixer knead the dough for 5 minutes,
  • Remove the bowl from the mixer, cover toghtlywith plastic wrap, and allow to rise at room temp for 2 hours.
  • Turn the dough onto a lightly floured surface. Divide the dough into four equal-sized balls. Place each ball in a gallon-size zip top bag, and refrigerate for 2-4 days.

For the marinara

  • Heat the oilin a large sauce pan over medium high heat. Add the garlic and cook for one minute, stirring constantly,
  • Add the tiomatoes, and reduce the heat to medium low, Aimmer for one hourstirring occasionally.
  • Add the Sugar and herbs, and simmer for 15 minutes more.
  • Add salt to taste, and remove from heat,

To make the pizza

  • Place the baking stone in the oven and preheat the oven to 550°
  • On a lightly floured surface roll one of the balls out into a circle about ⅛" thick.
  • Using a fork, poke holes all over the surface of the dough.
  • Lightly flour the peel, and place the rolled dough onto it. Carefully slide the dough onto the baking stone, and bake for 1.2 minutes.
  • Remove the crust from the oven, flip it over, and place the sauce on the toasted sidem using a small ladel or spoon. Spread bits of mozzarealla cheese around the crust. Using the peel, return the crust to gthe oven and bake ro 4-5 minutes, or until golden and crispyaround the edges and cheese is completely melted, Remove from the oven and add fresh basil leaves just before serving.


Sodium: 9462mg | Calcium: 350mg | Vitamin C: 3mg | Vitamin A: 145IU | Sugar: 14g | Fiber: 25g | Potassium: 1074mg | Calories: 2001kcal | Saturated Fat: 1g | Fat: 9g | Protein: 64g | Carbohydrates: 414g | Iron: 33mg