Margherita Pizza

Variety Pizzas

Recipe courtesy of Grace Choi.





1 (12-inch) pizza

Prep Time

30 minutes

Bake Time

15 minutes


  • 2 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 2/3 cup very warm water (120° to 130°F)
  • 3 tablespoons olive oil, extra virgin
  • Toppings
  • Olive oil, for drizzling
  • 1 cup tomato sauce, or to taste
  • 4 ounces buffalo mozzarella, drained
  • 6 fresh basil leaves
  • Salt and pepper, to taste


Preheat oven to 425°F.

Combine flour, yeast, sugar and salt in a large bowl. Stir in very warm water and olive oil. 
Transfer to a lightly floured surface and knead for 4 to 6 minutes. Add more flour if dough is too sticky. The surface should be smooth and elastic. 
Cover and let rest for 10 minutes. Roll out the dough and place on a rimmed sheet pan or preheated pizza stone drizzled with olive oil. Top with tomato sauce, buffalo mozzarella, fresh basil, salt, pepper, and a bit more olive oil as desired. 

Bake for 15 minutes or until done depending on the size and thickness of your crust. 

Recipe courtesy of Grace Choi.