Margherita Pizza

By Massimo Aquaro



~Pizza Dough~

For about 4 pieces. Tray size: 28cm x 20cm


Flour                  500g

Water                 1/4litre(250ml)

Dry Yeast           1/2 teaspoon

Salt                    1.5 teaspoon (4.5g)

Extra virgin olive oil    1 or 1.5 tablespoon



Tomato Puree        250g

Oregano                a pinch

Olive Oil                1 tablespoon

Salt                       1/2 teaspoon

Sugar.                  1 teaspoon


Mozzarella Cheese                                  As you like
Other toppings example Mushrooms       As you like



  1. Mix flour, salt, and dry yeast in a bowl.
  2. Add water little by little into the bowl and mix well to form a dough.
  3. Knead the dough by hand or a mixer with a dough hook for at least 10 to 15 minutes.
  4. Apply olive oil onto the surface of the dough entirely and cover it with plastic wrap or a clean wet towel.
  5. Leave the dough to rise until it becomes at least double of the original size. (Best temperature: around 27〜35degrees for about 40 minutes ~1 hour. If your house is cool, your pizza dough will take longer to rise.)
  6. Meanwhile, make the tomato sauce: Add the oregano, salt, and sugar, to the tomato puree and mix it.
  7. Preheat the oven 220 degrees Celsius.
  8. Make the pizza dough flat and spread the tomato sauce and cheese on top
  9. Bake in the oven for about 10 minutes at 220 degrees Celsius or until cheese turns golden brown.


Massimo Aquaro