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Margherita Pizza
Nino Coniglio's Margarita Pizza + Watermelon Caprese Salad
Tyler Essary / TODAY
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4.4 (5 rated)

Traditional pizza margherita topped with tomato sauce, fresh mozzarella and basil is a classic that can't be beat.


  • Homemade dough (makes three 22-ounce balls)

    • One 2.2-pound bag Caputo "00" flour
    • 2¼ cups water
    • 5 teaspoons salt
    • 2 teaspoons fresh yeast
    • 3 teaspoons sugar
    • 1/3 cup olive oil
  • Homemade mozzarella (makes seven 1/2-pound balls)

    • 5 pound cheese curds
    • 1⅔ tablespoons salt
    • 10 cups boiling water
  • Pizza

    • One 22-ounce ball pizza dough (recipe above)
    • 2 tablespoons olive oil
    • 1/2 pound fresh mozzarella (recipe above)
    • 10 ounces tomato sauce
    • 1/2 cup fresh basil leaves
    • 3 ounces grated Grana Padano cheese
    • 3 ounces grated Pecorino cheese


For the homemade dough:

1. Melt yeast into water in mixing bowl, add flour and begin mixing at the lowest speed. Add salt, sugar, and oil and mix for 5-7 minutes.

2. Put on a counter and wrap in plastic to rest for 1 hour.

3. Cut into dough balls (22 ounces each) and place in a tray. Put balls in a cooler to rest for use the next day, 24 hours recommended.

For the homemade mozzarella:

1. Break cheese curds into small pieces with your hands then pour boiling water onto each curd.

2. Stretch mozzarella using 2 metal spoons or a paddle.

3. Roll the stretched curd into balls and place in ice water for 1 minute.

For the pizza:

1. Preheat oven with a pizza stone in it to 500°F.

2. Stretch dough into a circle and place on a pizza peel.

3. Add olive oil and Pecorino to dough, place fresh mozzarella on the dough, ladle sauce in between fresh mozzarella and add basil.

4. Place dough onto a preheated pizza stone. Cook for ten minutes and then top with basil, olive oil and Grana Padano, and serve.

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