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This Margherita pizza recipe begins with my pizza dough. Top with fresh mozzarella and tomatoes, then finish it off with garden-fresh basil. This is an easy pizza recipe with an unbeatable flavor!


  • 10"
  • 12"
  • 16"
  • 20"
  • 8"
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  • Yeast: Instant yeast makes the job quicker.
  • Water: Use warm water to reduce the rise time, about 105ºF – 115ºF. Anything over 130ºF is too hot.
  • Flour: It’s best to use unbleached all-purpose white flour in the pizza crust. Bleaching the flour strips away some of the protein, which reduces the amount of water the flour can absorb.
  • Oil: Extra virgin olive oil adds wonderful flavor. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
  • Salt & Sugar: Salt adds flavor and sugar increases the yeast’s activity and tenderizes the dough.
  • Cornmeal: Use cornmeal to dust the pizza pan; it gives the pizza crust a little extra flavor and crisp.

Additional information

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10", 12", 16", 20", 8"


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