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Pizza Margherita Recipe

Pizza Margherita

Show: Ciao America with Mario Batali

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on November 01, 2012

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    I made this for my husband and I and it was fantastic. I bought refrigerated thin crust pizza dough and put it in a round pizza pan. I prebaked it for 5 minutes at 400º. For the sauce I boiled it down until there was less than 2 cups and spread about 1 1/2+/- cups of the sauce over the pizza dough. Next topped it with about 5-6 ounces of shredded mozzarella and baked in the middle of the oven for 10 minutes but the bottom wasn't brown enough so I added the basil leaves and did another 5 minutes. After it was done, I topped it with prosciutto - FABO!!

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  • on December 19, 2009

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    I've been using this dough for a few years now, after not being able to find a good pizza dough. My family says we don't need to order pizza anymore:

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  • on May 24, 2009

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    I actually live in Italy at the moment, and have fresh ingredients at my finger tips, and have been looking for a dough that competes with the pizza that I have had in the local resturants. I've made this dough twice and both times it has been chewy like true Italian pizza. I just need to figure out how to thin the crust and keep the chewy and I'll have given the Italians a run for their money!! Thanks Mario!
    Kristy, Vicenza, Italy

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  • on October 14, 2007

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    Very good pizza. Even better cooked on a stone in the BBQ

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  • on June 16, 2007

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    Mario must be busier eating than cooking because he did not give the oven temperature for cooking the pizza!

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  • on October 12, 2006

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    review only on crust. I used my own sauce. crust turned out just like northern italian brick cooked pizzas we had on visit there. thin, not like the ever thickening bread we are being sold.

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  • on September 02, 2006

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    The dough is what I'd like to comment on. To say the least I made quite a mess, the dough stuck to every thing, my hands looked like something out of a B-rated horror film, but I persivered. I added more water (I really needed to since I tried to make the well in the flour and pour the water and yeast in that way, most of which wound up on the floor and counter and kept kneading. It took me about twenty minutes but I ended up with dough. So my comment is don't take it too seriously, have some fun with it, and enjoy eating something you made with your own hands.

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  • on August 08, 2006

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    I was very intimidated by the idea of making my own pizza dough because of a poor experience in the past! This was a breeze to make, by following the easy instructions word for word, it came out perfect!! My husband, 1 year old daughter and I can't wait to make this again!! So delicious and light!!

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  • on July 01, 2006

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    Absolutely delicious! The pizza dough was easy to make and came out wonderful. The kids loved it!!!

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  • on June 05, 2006

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    Simply a great tasting traditional Italian pizza.

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