Classic Pizza Margherita

The Classic Pizza Margherita is a very basic pizza recipe, but it can turn out to be a very delicious pizza if you use fresh ingredients in it. It is easy to make and uses minimal ingredients and yet is good to eat. Since the Pizza Magherita is a basic dish, it usually appeals to all kinds of taste buds, so you do not have to think about disappointing some one at the table.

Prep Time: 2 hours
Cook Time: 25 minutes


  • Pizza Dough
  • 2 teaspoons instant yeast
  • 1cups lukewarm water
  • 2 tablespoons honey
  • 3 ½ cups Whole Wheat Flour
  • 1 tablespoon wheat gluten
  • 1 1/2 teaspoons salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sesame seeds


  • 3 tablespoons extra-virgin olive oil
  • 4 ripe plum tomatoes, sliced into thin rounds
  • 2 cups diced fresh mozzarella cheese
  • 12 fresh basil leaves
  • 1/2 teaspoon salt


Preheat oven to 425°F.

To make the dough

Stir together the yeast, water, honey and 1 cup of the flour in a large mixing bowl and combine well. You can also use the electric mixer to combine the ingredients. Cover the mixture and let it stand for 30 minutes so that it becomes a little soft.

Add 2 cups of the remaining flour, the wheat gluten and the salt to the prepared mixture along with the olive oil and sesame seeds. Either knead the dough by hand or mixer for about 5 minutes, adding in more flour if necessary to make a smooth elastic dough. Place it in a lightly greased bowl, cover the bowl tightly with plastic wrap, and allow the dough to rise for at least 2 hours, or until it’s doubled in size.
Arranging the pizza

Divide the dough in half, roll each piece on a floured surface into a 13″ to 15″ round and place the rounds on lightly oiled pans. Turn in the overhanging edge to form a rounded rim.

Brush each of the rounded dough with 1 tablespoon of the olive oil. Now neatly arrange the tomato slices equally on both the pizza bases. Similarly sprinkle the cheese dividing into half and top it up with the tomatoes. Put the fresh basil leaves on top equally over both the rounds and sprinkle with salt and a dash of olive oil.

Bake the pizzas in the pans for about 20 to 30 minutes or until the top and bottom crusts are nicely browned. Cut into neat equal wedges and serve piping hot, garnished with some more fresh basil if required.

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