lazy pizza dough + favorite margherita pizza
Raise your hand if you never get pizza right when you make it at home — that the dough doesn’t rise in the time the recipe says it should or it’s impossible to roll out; or that you get it rolled out but once baked, it tastes less like a good pizza crust and more like a tough cracker. Or maybe the opposite happens, that it’s so thick and bready, it reminds you more of a bagel, and sadly, not in a good way. Raise your hand if it never resembles the stuff from you favorite wood-wired pizzeria, all bubbled and crisp but stretchy within, with charred spots throughout and slices that don’t flop like overcooked spaghetti once lifted, sauce and cheese sliding away from you just when you need them in your mouth the most.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups (375 grams) all-purpose flour (bread flour works too)
- Slightly heaped 1/8, 1/4 or 1/2 teaspoon active dry yeast (for
- ,
- , or
- respectively, above)
- 1 1/2 teaspoons sea or kosher salt
- 1 1/4 cup water, plus an additional tablespoon or two if needed (updated)
- 2 12-inch round or 9×13 rectangular pizza doughs
- 1 28-ounce can whole peeled tomatoes
- 1 clove garlic, minced
- 1/2 teaspoon sea or kosher salt
- Red pepper flakes, to taste
- Pinch of sugar, if desired
- 8 ounces aged mozzarella (sold in plastic, not water) (use more if you like your pizza with extra cheese)
- 1/4 cup finely grated parmesan or pecorino romano cheese
- Two glugs of olive oil
- Few leaves of fresh basil, torn or sliced