Make your own Margherita pizza! This classic pizza simply features tomato sauce, fresh mozzarella, fresh basil and a hint of sea salt.
Very quick, easy and came out great. I preheated my oven a bit before placing the bowl of dough in it and it doubled in about 20 minutes. - 19 May 2012 (Review from Allrecipes US | Canada)
This makes a delicious pizza. It takes some time and effort but well worth it. I followed as directed and had excellent results. My first time baking a pizza on a stone, will not make one any other way now. I made only 1 pizza, wrapped remaining 3 balls with plastic wrap and put in fridge. Next day removed one, let come to room temp and punched back down. Made pizza, came out as perfect as the first. The whole family loved this pizza. Thank you for the recipe. - 13 May 2012 (Review from Allrecipes US | Canada)
I substitute 1/4 cup cornmeal for flour. I've also found that whole milk mozzarella is easier to handle in a semi-frozen state and I cube it instead of just slice it. My "pizza sauce" is little more than a can of drained plum tomatoes which I puree with an immersion blender and add a little bit of olive oil, black pepper, a pinch of sugar and a pinch of sea salt. Simple. - 05 Jul 2012 (Review from Allrecipes US | Canada)