Homemade pizza margherita

In the baking tray

Recipe suggested by Silvia, Renzo e Ale

Recommended Wine

Fenrose Doc

Color: Light pink

Bouquet: Fruity, floral, with minerals notes

On the palate: Fresh and tasty

Grape variety: Nebbiolo, Vespolina, Uva Rara

Ingredients for n. 1 pizza for 3/4 servings

For the dough:
  • 250 grams durum wheat flour
  • 250 grams wheat flour 00
  • 275 ml water
  • 3 grams bread improver
  • 5 grams salt
  • 10 grams malt
  • 25 grams extra virgin olive oil
  • 5 grams brewer’s yeast
For the topping:
  • Tomato sauce
  • Mozzarella for pizza
  • Fresh basil (optional)
  • Oregano (optional)


Melt the brewer’s yeast in a part of 275 ml water.

Combine all the ingredients into a dough and knead it.

Add salt last, after kneading all the other ingredients.

Shape the dough into a ball, then place it in a bowl covered with a kitchen towel.

Allow it to rise for about 3 hours inside the oven turned off but with the light on.

Roll out the dough on a baking tray covered with greaseproof paper.

Top with tomato sauce and cubed mozzarella cheese.

Drizzle your pizza with extra virgin olive oil and salt to taste bake for 20 to 25 minutes at about 230° c. (heat and cooking times depend on the oven).

Before serving, you can top your margherita with a few leaves of fresh basil or oregano, as you wish.

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