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Margherita Pizza

Author New School of Cooking



  • 1 1/3 cup warm water
  • 1/4 cup milk
  • 1 T. dry yeast
  • 3 - 3 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tablespoon honey
  • 2 tablespoons olive oil

Tomato Sauce

  • 1 - 28 oz. can San Marzano tomatoes seeded and diced
  • 2 cloves garlic thinly sliced lengthwise
  • ½ cup olive oil
  • 1 small bunch basil leaves roughly chopped
  • salt



  1. In a large bowl, dissolve yeast in warm water. Let stand until bubbly, about 10 minutes.
  2. Add milk, flour, salt, honey and olive oil to the yeast. Stir well to combine.
  3. Knead dough until smooth. Rub the dough with olive oil and place in a bowl. Cover and let it rise until doubled in volume. This will take about 1 ½ hours.
  4. Meanwhile, preheat oven to 350 degrees F.
  5. Turn dough out onto a well-floured surface. Form dough into a round and roll out into a circle. Cover with tomato sauce and cheese of your choice. Bake in preheated oven until golden brown, about 20 minutes.


  1. Heat sauté pan. Add oil, followed by garlic, tomato and basil.
  2. Season with salt. Set aside until your pizza dough is ready.

Recipe Notes

Makes 2 pizzas