Classica Margherita Pizza



A traditional Italian pizza.


  1. Thaw dough in refrigerator overnight. Divide in half; reserve one half for a second pizza. Cover other half with plastic wrap; warm to room temperature. Spread 1 tablespoon olive oil evenly over 13-inch pizza pan and sprinkle with 1 teaspoon cornmeal. Transfer dough to pizza pan; sprinkle with remaining cornmeal; let rest 3-4 minutes. Stretch dough evenly from center to cover pan. Drizzle remaining olive oil over dough; sprinkle with minced garlic and sea salt. Cover dough with sliced tomatoes in a circular pattern. Arrange mozzarella evenly over tomatoes; sprinkle with Parmesan, top with half of basil strips. Bake in a preheated 450 F oven until crust is golden brown (20-25 minutes). Remove from oven; top with remaining basil strips. Cut pizza into 8 wedges; serve immediately.
  2. Tips: A pizza stone may be used for a crisper crust. Follow manufacturer's instructions for times and temperatures.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.