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Pictured above is a classic margherita pizza we made for our video “Easy Pizza” with Emma Frisch. We make pizza all the time in the farm kitchen, check out our pizza tab to see all of the wacky flatbreads and pies we come up with. Emma joined us with the wisdom of her Italian mother and a shortcut with the dough that makes this, truly easy pizza. Just watch the short video to see how it’s done and get ready to make pizza!

Margherita Pizza

Margherita Pizza

16 oz fresh mozzarella
handful fresh basil leaves
fresh ground pepper

carton strained tomatoes like Pomi
2 minced garlic cloves
a few tablespoons olive oil
dried or fresh oregano & basil
salt and pepper

3 cups flour
1 cup warm water
1 tablespoon honey
2 tsp yeast
1 tsp sea salt
2 tablespoons olive oil

Make the dough. Sprinkle yeast and honey into warm water. Set aside for 15 minutes. Place flour and salt in a large bowl and whisk together. When yeast is bubbly and expanded add 2 tablespoons olive oil to the yeast mixture. Make a well in the dry ingredients and add the liquids. Use a wooden spoon to stir the ingredients into a shaggy dough. Place dough ball in an oiled bowl and cover with plastic wrap for one hour. Dough should be doubled in size.

*dough recipe makes enough for 1 really large pizza or 2 small pizzas
Make the sauce. Pour the carton of tomatoes into a sauce pan. Bring to a simmer and add remaining ingredients. Adjust seasonings to taste.

Assemble the pizza. 

Preheat oven to 500°F.

Oil a baking sheet or pizza pan and sprinkle with coarse ground cornmeal.

Turn the dough out of the bowl onto a floured surface. Divide into 2 equal size balls if desired. Flip the dough a few times so that each side is floured. Roll the dough out a bit with a rolling pin, then lift it up with your hands and use gravity and your knuckles to gently stretch the dough. Place onto the baking sheet.

Ladle about a cup of sauce over the pizza, then add the mozzarella slices, about 1/2 inch apart. Scatter the basil leaves over the top and grind fresh pepper over the pizza. Bake for 20 minutes until the crust and cheese are browned.

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