Easy homemade pizza dough recipe and pizza Margherita
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An easy and failproof pizza dough (seriously, never fails): made with a few simple ingredients.
Course Dinner
Cuisine Italian
Keyword Basil, Mozzarella, Pizza, Tomatoes
Prep Time 20 minutes
Cook Time 20 minutes
Rising time 2 hours 15 minutes
Total Time 2 hours 55 minutes
Servings 4 people


  • 480/500 gr Organic 00 Flour (or all-purpose)
  • 300 gr Lukewarm water
  • 2 teaspoons Sugar
  • 7 gr Active dry yeast
  • 1 teaspoon and a half Salt
  • 4 tablespoons Extra virgin olive oil

To garnish:

  • 200 gr Mozzarella Fiordilatte (I'd normally use 400 gr but I also have stracciatella cheese here)
  • Approximately 8 tablespoons Tomato sauce
  • 200 gr Cherry tomatoes
  • 130 gr Stracciatella cheese or burrata
  • Fresh basil leaves
  • Chili pepper (optional)
  • Oregano


  • You can do this by hand or using a stand mixer. My mom uses a bread machine with 'dough' setting on.
  • If using a stand mixe with dough hook attachmentr: in the bigger bowl, combine flour, sugar and yeast and give a quick stir at low heat.
  • Add half of lukewarm water and let absorb, then add the rest.
  • When absorbed, add salt, then oil.
  • When it's fully incorporated, let knead for 15 minutes or until you get a nice and smooth dough.
  • In the meantime, I activated my oven with 'Prove dough' function, so it reaches and maintain 30° C (85° F).
  • Cover the bowl with plastic wrap  and leave the dough prove for about 1.5 hours or until doubled.
  • After rising, gently deflate it. Now you have 2 options: roll the dough on a rectangular baking tray and make one pizza (for 4 people), or roll it on 2 round baking trays. This time I've chosen the second option.
  • Whatever you choose: grease the tray with oil** (see notes below), then roll the dough using your hands (not a rolling pin).
  • In the meantime, I re-activated my oven with 'Prove dough' function.
  • Cover pizza(s) with a cloth or plastic wrap and let rise for 30-45 minutes (always depends on the temperature).

Prepare ingredients:

  • "Crumble" the mozzarella fiordilatte and put it on a strainer: you will allow the extra moisture to drain.
  • Wash basil leaves.

Let's make pizzas:

  • Take rising pizzas out of the oven, now bring your temperature to 430° F (220° C - convection oven) or 480° F (250° C - conventional oven).
    If using Samsung Vapour Cook oven, use the "bottom heat + convection" setting.
  • Top your pizza with tomato sauce, cherry tomatoes, mozzarella or whatever you like, then bake for about 20 minutes or until the crust is golden brown both on top and underneath.
  • Add basil and stracciatella cheese after pizza has been baked.


My trays are a bit ruined, so what I do is: I slightly grease the pan, the line with parchment paper and grease again, the roll out the dough.
Thanks mom for the tip!;)