Vegetarian Classic Margherita Pizza

Total time1 hr 37 min

Prep time25 min

Cook time12 min

Homemade dough gets its lift from a foamy yeast starter, then a slow rise before it's stretched into a proper 12-inch round with a puffy, blistered edge. The sauce is built the classic way — San Marzano tomatoes crushed by hand with garlic and olive oil, simmered until deep and rich. Torn fresh mozzarella melts into golden pools across the top, and a scatter of fresh basil and flaky sea salt right out of the oven brings the whole thing together. Baked hot and fast on a preheated stone or sheet, the crust turns deep golden with real char at the edges while staying chewy underneath. It's straightforward, ingredient-forward pizza that fits easily into a vegetarian kitchen, and it's a satisfying one to put on repeat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
See all
1 tsp granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) whole san marzano tomatoes
1 clove garlic, minced
1 tbsp olive oil
½ tsp fine salt

For the pizza

8 oz fresh mozzarella, torn into rough pieces
1 tbsp olive oil
¼ cup fresh basil leaves

For serving

flaky sea salt, to taste

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until the surface is foamy and the yeast is visibly active.
2
Add the flour, fine salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!