Hard to get more Italian than this! Pizza margherita is the quintessential Italian food, and now you can master it and make it at home! Easy steps, simple top quality ingredients and there you go, dinner is served! The perfect all-time recipe for your next dinner party.


Mother yeast, 1 ounce (2 tablespoons) – Lievito Madre by Molino Rossetto
1 pound 00 Flour (500g) by Molino Rossetto
Luke warm water, 300ml
Sea salt, ½ tablespoons
Sugar, 1 tablespoon
Extra virgin olive oil, a few tablespoons Mosto by Roi
½ pound Tomato salsa
1 pound Mozzarella
Fresh basil to garnish


In a bowl add flour, mother yeast, sugar, salt and water. Mix well and knead for about 10 minuteS until smooth and uniform. Shape into a ball, cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled. Preheat oven to 375 F. Roll the dough lightly using a rolling pin and using flour to handle. Then place into a baking tray, cover with a layer of tomato salsa and pieces of torn mozzarella. Season with a little salt, a tablespoon of EVOO and a few leaves of fresh basil. Bake for about 30 to 40 minutes, until the crust looks crispy and light brown. Finish with extra raw EVOO.