Recipe: Pizza Margherita

March 13, 2009 4:50:55 PM PDT
A tasty, traditional Margherita pizza from Poggio Restaurant in Sausalito.

Pizza Margherita


Pizza Dough:

  • 4 cups Caputo Pizza flour
  • 1 ½ cups, plus 2 TBL water
  • 4 tsp salt
  • 1/2 tsp dry active yeast
  • San Marzano tomatoes, crushed
  • Hand pulled mozzarella cheese
  • Olive Oil
  • Fresh Basil
  • Sea salt
  1. Mix the dough to incorporate and knead until smooth.

  2. Cover and let it rise for 1 1/2 - 2 hours, or until double. Punch down and push out air bubbles. Form into large ball, then cut into 4-5 equal pieces.

  3. Shape each piece of dough into a ball. Stretch top of ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set ball seam-side down to rest.

  4. Dust with flour and store under damp towel. Let rest for about an hour. If you won't need your dough for more than an hour, refrigerate until ready to start.

  5. To make pizza - roll out dough into large round and top with crushed tomatoes and slices of fresh mozzarella, at Poggio we use our own hand-made mozzarella. Drizzle with olive oil and garnish with leaves of fresh basil and sea salt.

  6. At Poggio we roast our pizza in a wood burning oven, if you don't have a pizza oven, roast pizza at the highest temperature, around 500ºF for about 7 minutes until bubbly and golden.