Sunday, June 19, 2016

Pizza Margherita

Serves: 2


Active Dry Yeast - 1 1/2 teapsoons
Warm Water - 1/3 cup + 1 to 2 teaspoons more
Sugar - 1 teaspoon
All Purpose Flour (Maida) - 1 cup + dusting(1-2 teaspoons)
Salt - 1/3 teaspoon
Olive  Oil - 1 1/2 teaspoons
Corn Meal - 2 teaspoons
Pizza Sauce - 1/2 cup
Fresh Mozzarella Cheese - 1/2 cup
Garlic Salt - 1/2 teaspoon

For Garnishing:

Basil Leaves (I did not use this time)
Oregano (optional)
Red Chili Flakes (optional)


  1. In a small bowl, take 3 tablespoons warm water, sugar and active dry yeast. Mix well and set it aside until it froths up.
  2. In a mixing bowl, take all-purpose flour, salt and olive oil. Mix gently.
  3. Pour the frothed up yeast and remaining warm water. Knead it into a smooth and soft dough. The dough will be slightly sticky. If it is too dry, add 1-2 teaspoons more, 1 teaspoon at a time and knead well until you get a slightly sticky dough.
  4. Dust a teaspoon of flour on a flat kitchen platform, and knead the dough throughly with both your hand palsm for abpout 8-10 minutes. The dough must be smooth, soft and not rubbery now.
  5. Roll the dough into a large ball and cover it with a cling wrap or a wet & warm cloth.
  6. Set the dough aside to rise for about an hour until it doubles in volume.
  7. Grate mozzarella cheese. Keep aside.
  8. Preheat the oven to 450F(~230C).
  9. Grease a a pizza pan. Keep it aside. I used a rectangle baking sheet. You can use a pizza stone instead.
  10. Sprinkle a little corn meal on a pizza peel or a large baking sheet. 
  11. Place the pizza dough on the dusted pizza peel or baking sheet, without punching down the dough, pat it down with your palm to stretch it out into a 1/4" thick round or a rectangle. Dust a little cornmeal if it sticks to your palms.
  12. Fold all the sides (about 1/2" width) to slightly the thicken the sides.
  13. Spread the pizza sauce over the stretched out dough leaving out the thickened sides.
  14. Spread the grated mozzarella cheese. 
  15. Sprinkle garlic salt over the cheese layer.
  16. Transfer the stretched out pizza dough into the greased pizza pan/baking sheet or pizza stone.
  17. Bake for 8-10 minutes until the dough is crisp and slightly browned and the cheese bubbles up and turns golden brown in spots.
  18. Remove from the oven, transfer into a serving plate. 
  19. Sprinkle some basil leaves, if using.
  20. Cut into wedges or any other desired shape. I made rectangle pieces as I made a rectangle pizza.
  21. Serve hot with oregano, red chili flakes and some marinara sauce.


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