Pizza Margherita

READY IN: 1hr 30mins
Recipe by sugarpea

This traditional pizza with sauce, mozzarella and basil is from Nick Stellino and makes two 12"-15" pizzas. The no-cook pizza sauce goes together quickly and the leftovers can be used in another dish.

Top Review by Fairy Nuff

Though I didn't use the Margherita topping I have been using your pizza dough and sauce recipe for about 8 weeks (every Friday night). I love both the base and the sauce recipes and have even doubled them and frozen half for the following Friday night pizza!! I think you should consider posting them seperately for those who have their favourite toppings and are just looking for the dough or sauce recipe.

Ingredients Nutrition


  1. Pizza Dough: Add yeast and sugar to water, whisk and set aside until foamy.
  2. Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
  3. Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
  4. Divide dough in half and roll out two 12"-15" pizza crusts.
  5. Pizza Sauce: Place all ingredients in food processor and pulse 10 times.
  6. Finish: Spread 1/2 cup Pizza Sauce on each pizza (reserve the remaining sauce for another use); scatter each with half the cubed boconcini, basil and grated mozzarella; drizzle with half the olive oil and add pepper.
  7. Bake topped pizza at 500° for 10-12 minutes.

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