Pizza Margherita! (CONTEST IS CLOSED)

Today our new book is finally available and we couldn’t be happier to welcome Artisan Pizza and Flatbread in Five Minutes a Day into our happy family. We are so excited for you to get baking from it, so we’re posting one of our favorite doughs from the book. I have to admit it took us a while to decide which one to share, since our favorite seems to change with our moods. This Olive Oil Dough is fantastic for a thin crust, a thick crust and so many of our worldly flatbreads. No matter the technique you decide to try, you’ll love the results.

We like to make the classic Pizza Margherita, it’s the ultimate in Italian toppings. In fact, the colors resemble the Italian flag and the pizza was named for the Italian queen, Margherita, because she fell in love with it. Nothing but tomato, mozzarella, fresh basil and a drizzle of olive oil. So pure and so tasty.

We want to invite you to visit us while we are on book tour. To find dates and cities please visit our Events page. Hope to meet you!

Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:

3 1/4 cups lukewarm water

1/4 cup olive oil

1 tablespoon Yeast

1 to 1 1/2 tablespoons Kosher salt

2 tablespoons sugar

7 1/2 cups (scoop and sweep) unbleached all-purpose flour


1/3 cup tomato (Sauce recipe p. 109 or drain diced tomato straight from the can)

3 ounces Fresh Mozzarella, cut into 1/2-inch chunks

Fresh Basil

Olive oil for drizzling over the top before baking

Pinch of salt

Flour, cornmeal or parchment for the pizza peel

To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks!

To make the pizza:

Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.

Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.

pizza dough

Roll the ball out into a 1/8-inch-thick round. If the ball is resisting just let it sit for about 5 minutes and it will relax and allow you to work with it.


Sprinkle a Pizza Peel with flour. Spread the tomato over the dough.


Place the chunks of cheese over the sauce and drizzle with the olive oil.

Check for doneness in about 8 to 10 minutes, turn the pizza around if it seems to be browning on one side more than the other. It may take up to 5 more minutes.


Let the pizza cool slightly, so the cheese can set a little before cutting with a Pizza Cutter. This is best done on a cooling rack if you want to keep a crisp bottom crust.

Click here to watch our video and join our #PizzaPartyin5!

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786 thoughts on “Pizza Margherita! (CONTEST IS CLOSED)

  1. Been baking from your Healthy Bread in 5 and results are amazing.

    Favorite pizza (we host “pizza night” almost weekly) is Proscuitto, mango and basil with a very light tomato sauce (homemade of course).

    Fingers crossed on the wonderful prize package.

  2. So excited about your new book. Our family has loved your other books. We all enjoy making breads,pizzas, and pastries and with your amazing techniques. Can’t wait to dive into this new book! Thanks.

  3. My favorite is Margherita. When we order as a family though we get 1/2 pepperoni and 1/2 ham. Love fresh tomato slices on any pizza!

  4. My fave is the Pizza Margherita. I love a thin, crisp crust and the simple ingredients of tomato, mozzarella & basil. I was so sorry to have missed your signing in Atlanta. I assist with classes there but already had a previous commitment. Becky said it was great! I left all 3 of my books with her to get signed. I had another one signed for Missi & Eric who live in Minneapolis & saw Jeff’s demo at Mill City Market a month or two ago. They are big fans as well. Made the “dough to throw” yesterday & plan on using it tomorrow. Will let you know how it goes! Thx for your ingenious technique!

  5. I pretty much love all pizza. If I were forced to pin down a favorite it would have mushrooms and some sort of sausage on it. Can’t wait to get my hands on the new book.


  6. My goal last summer was to learn to bake delicious pies and I happily accomplished apple and chocolate brillance. Now my goal is to perfect pizza pie! This book couldn’t have come at a better time. I can’t wait!!

  7. My favorite pizza is one that’s loaded with veggies- olives, mushrooms, peppers, onions . . . and of course, lots of cheese. 🙂

  8. Nothing beats a classic Margherita, but I also love a pizza with shrimp and basil pesto, and another I tried at a local restaurant here that I’d love to recreate is sharp Emmenthaler, caramelized onions, and rosemary. P.S. Went to your event on Friday night and had a great time watching you guys work your magic in the kitchen! Thanks for the great creations you whipped up and for signing my book!

  9. My favorite pizza is a margherita, closely followed by pepperoni, kalamato olives and buffalo mozzerella. We make our own pizza and am so hoping to win the giveaway and try your dough recipes!

  10. My favourite pizza is a white pizza from a restaurant called Spacca Napoli in chicago. its the Prosciutto e Rucola which has
    Provola, Prosciutto di Parma, Arugula, and Parmesan listed as the toppings.
    Never did i think i would like arugula on a pizza till i had that one.
    Hmm.. now i feel like getting another one.. its been a month or so…

  11. Hmm… pizza is so good in general, but I think I’d have to say that Meatlover’s is my favorite. I love the mix of sausage, ham, and bacon and pepperoni with cheese and a great tomatoe sauce! yum!

  12. Thanks for the contest! I think my favorite going into winter in Wisconsin is thinly sliced potato, anchovy, olive oil, and parmesan.

  13. Oh, the possibilities are endless! Our family loves pizza just as much as the next guy. We love to have family pizza night – we each make individual pizzas, top the dough with our favorite toppings, toss them in the oven and anticipate the yumminess as we watch the dough puff up. In all honesty, I haven’t met a pizza or a topping that I didn’t devour. For us, it’s more about spending time together in the kitchen, getting flour on each other from head to toe, laughing and making memories. The kids LOVE to get in on the action!
    BTW, “Artisan Bread in 5 minutes A Day” is my all time favorite bread baking cookbook. I use it exclusively for my yeast breads. Out of all the bread that I’ve ever made, Boule is the most frequently requested.

  14. My sister in-law just bought me your ABI5MAD book and I am hooked. My first dough was a pizza dough. I made it with diced tomatoes prossuitto and pineapple chunks. AWESOME!

  15. It’s a difficult decision! I think I’d have to say pizza with fresh mozzarella, cured olives, fresh basil, and Italian sausage.

  16. Margherita is my all time favorite. Usually make it with olive oil dough and sauce from oven roasted tomatoes. I actually just bought a copy of your new book today, but the chance at the giveaway is too good to pass up.

  17. I remember this pizza as a kid at my Grandma’s house: Herb Pizza. At least that is my name for it…I wish I could remember the Italian name for it my Grandma used. It’s pizza dough in a square jelly roll pan (kind of doughy like Foccacia but not as thick and would get over-done and crisy around the edges) with roasted sliced garlic, olive oil, rosemary, basil, oregano, thyme, and coarse sea salt. YUM!

  18. We’ve loved Margherita pizza for years–ever since we tried it on an early visit to Italy. Thanks for the new recipe!

  19. My husband is mainly a meat-lovers’ type of pizza eater, but I like veggies. We usually combine the two and wind up with SUPER pizzas! Yummmmmmmm.

  20. Several Italian bakeries in South Philly make a square pan pizza called PIZZAZ, American cheese, sliced fresh tomato and pickled banana pepper rings. Excellent!

  21. I LOVE your books and I LOVE pizza!!! I can’t wait to get my copy of the new book and start creating pizzas. Thanks so much for your work. They have revolutionized my bread baking!!

  22. Big fan of your books, and can’t wait to get started on the new pizza recipes!

    My favorite pizza was a simple Margherita pizza that my husband cooked on our outdoor grill this summer, using fresh tomatoes and basil from our own garden 🙂 It was delicious!

  23. I had my first Margherita Pizza a couple years ago & have not been able to duplicate the fresh taste, no matter what I do.
    I do not possess the “baking gene” in my family, so I am hoping to win your book & the tools to do it right!

  24. I love using your basic recipe in Healthy Bread for making pizza with chicken, spinach, and Alfredo sauce on the grill. To die for!

    Also, I’ve never posted a comment here before and must let you know how much I love your bread technique. Soooo much easier than traditional bread making. I have all my neighbors and friends fooled into thinking that I am a great baker because of you two. Thank you!

  25. Thanks for all you do. I can’t wait to get my hands on the new pizza book. Meatlover’s is my favorite but I love all pizza.

  26. I have just started making bread from scratch. Well, I say just started, I have yet to make any successful bread.
    I am learning.
    I would LOVE to win this! It would be so beneficial to me and my family!

  27. I love pizza and flat breads I like simpler the better but grilled with bbq sauce and smoked brisket is my favorite.

  28. i love any pizza but especially enjoy just the simple tomato sauce, mozzarella cheese, fresh tomato slices and sprinkle of bacon pieces… yum 🙂

  29. My favorite pizza is a Greek-inspired pizza that my local pizzeria makes. Lots of feta cheese, fresh tomatoes, and spinach. I can’t wait to start making one in my own oven on some homemade crust.

  30. Favorite? Who can pick just one!! Margherita is a favorite; Breast of Chicken with Spinach, Italian Cheese Blend, and Artichokes is a favorite; and, of course, the old time favorite classic comfort food that I first tasted 60 years ago – deep dish Cheese with Pepperoni.

    Congratulations on the new book – can’t wait to try the recipes. Thank you for the Margherita Pizza recipe and for the opportunity for the Amazing Giveaway.

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