Artisanal margherita pizza



15 min


1 h 40 min



Artisanal margherita pizza

Photo, Roberto Caruso.


  • 2 1/3 cups bread flour , plus more for work surfaces
  • 2 1/4 tsp kosher salt , divided
  • 8-g pkg quick-rising yeast
  • 1 cup carbonated spring water , at room temperature
  • 2 tbsp extra-virgin olive oil


  • 1/2 796-mL can San Marzano tomatoes , drained
  • 1 tbsp extra-virgin olive oil
  • 1/2 small garlic clove , minced
  • 1/2 tsp salt
  • 2 125-g tubs buffalo mozzarella , or 1 large bocconcini in water, drained and sliced
  • grated parmesan , (optional)
  • 12 basil leaves , torn


  • GENEROUSLY sprinkle a baking sheet with flour and set aside. For dough, stir flour, salt and yeast in a bowl with a fork. Add carbonated water and oil and stir with a fork until blended. Gently knead on a lightly floured work surface until it just comes together, 3 – 5 turns. Divide in half and form into balls. Pinch bottoms (this will help balls keep their circular shape as they rise) and transfer to prepared sheet. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • PLACE a large inverted baking sheet or pizza stone in centre of oven and preheat to 500F.
  • FOR sauce, purée tomatoes, oil, garlic and salt in a food processor until just smooth
  • DUST 2 12-in. squares of parchment with flour. Working over 1 parchment, with both hands underneath dough, stretch 1 dough ball into a circle 11 to 12 in. across, leaving outer edges thicker. Place on parchment and spread half of tomato sauce on dough, leaving a 1-in. border, then top with mozzarella. Slide pizza on parchment onto another inverted baking sheet, then slide onto hot sheet in oven. Bake until cheese is golden and crust is browned, 12 to 13 min.5. Repeat with remaining dough, sauce and cheese. Sprinkle both pizzas with grated parmesan and basil leaves.


How To Make Pizza Dough

Nutrition (per serving)

  • Calories
  • 388,
  • Protein
  • 14 g,
  • Carbohydrates
  • 44 g,
  • Fat
  • 17 g,
  • Fibre
  • 2 g,
  • Sodium
  • 887 mg.
  • Excellent source of
  • folate

Kitchen Tip: Carbonated spring water and bread flour gives this dough its tender chew and lightness.

Kitchen Tip: Save tomato liquid for Caesar cocktails or add to soups for flavouring.

Kitchen Tip: Dough is forgiving, so if it tears while you are stretching it, pinch it back together.