Margherita Pizza

"Less is more on the Margherita." From the crispy outer crust to quality tomatoes, Chef-owner Zach Swemle of La Morra Pizzeria shares his secret to perfecting a classic Margherita.


Pizza Dough

  • 3/4 teaspoon active dry yeast
  • 1 3/4 cups warm water (90 to 100 degrees)
  • 4 1/4 cups bread flour
  • 3 tablespoons kosher salt

Pizza Sauce

  • 1 (15-ounce) can whole plum tomatoes
  • 1/3 cup cold water
  • 1 pinch kosher salt

Pizza Toppings

  • 1 pint mozzarella in water, diced to 3/4-inch cubes
  • 1 tray fresh basil, picked
  • Sea salt
  • Olive oil, the best you can find


  1. Prepare the dough: With a fork, mix together yeast and water.
  2. Set aside and allow to dissolve for about 10 to 15 minutes, until bubbly.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account?