Margherita Pizza


Makes 2, 10-12” pizzas

  • 1 lb pizza dough
  • 3-4 tbs. olive oil
  • 8 oz. fresh mozzarella
  • 2 ripe beefsteak tomatoes
  • 5-6 basil leaves


  • Preheat Lynx Pizza Oven on low for 25 minutes.
  • Divide the dough ball in half.
  • Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the edges if you want to form a lip.
  • Spread 2 tbs. olive oil over dough.
  • Slice the tomatoes and arrange over pizza dough. Then slice the mozzarella and sprinkle over the tomatoes. Tear basil leaves and place over the mozzarella.
  • Transfer pizza to a cooling rack in the oven. Bake for 5 - 8 minutes, rotating once 90 degrees halfway through cooking.

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