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Margherita Pizza Recipe

08 Nov 2018

Margherita Pizza Recipe

Margherita Pizza 

Recipe by Johnny di Francesco from 400 Gradi


Pizza Dough

Makes 4-5 Pizzas  



  • 1kg of Italian "00" flour, sieved
  • 30g fine sea salt
  • 1g fresh yeast
  • 600ml water 



1.       Combine water and salt  in a bowl, allow to dissolve.


2.       Add 10% of the flour to bowl and mix well.


3.       Gradually add the remaining flour

            and the yeast until combined.


4.       Turn dough onto a lightly floured surface

            and knead until smooth and elastic.

            This can take up to 10 minutes.       


5.        Place the dough into a lighlty floured bowl.

            Cover with a damp cloth and set aside.


 6.      Let the dough rest for 1.5 hours,

            then divide into 4-5 round balls.


7.        Cover with a damp cloth and allow the balls to rise.

            This can take up to 10-12 hours.


8.       Once the dough has doubled in size, place on a lighhtly floured bench

            and stretch the dough by hand.


Pizza Toppings  

For 1 pizza  


  • 1 punnet of Flavorite cherry tomatoes  
  • 100g buffalo mozzarella
  • 4 fresh basil leaves
  • 220g pizza dough
  • Extra virgin olive oil



1.        Stretch out pizza dough.


2.      Sautee Flavorite cherry tomatoes  in olive oil

           over medium heat for 2 minutes or until soft.


3.      Top pizza with sauteed tomatoes, buffalo mozzarella,

           4 fresh basil leaves and a drizzle of olive oil.


 4.      Cook in domestic oven for 10 minutes at 250-280 degrees

           or  in a woodfire oven for 90 seconds at 400 degrees.


 Store this recipe away for safe keeping!

 Download the Margherita Pizza recipe here.