Tomatoes, fresh basil with mozzarella cheese...the Margherita pizza is in a class of its own. This post will show you how to create the healthiest, tastiest, BEST homemade Margherita pizza!
I used a pizza paddle and stone to make the pizza. If you plan to use one make sure that you build the pizza on the paddle.
Remember to flour the paddle well so can easily transfer the pizza into the oven.
I stretched the dough into an 11 ½ to 12 ½ inch round, maybe 1/8 to ¼ inch thick which you are free to adjust based on your preference.
If you don't have a paddle no worries, you can flip your baking sheet the other way around instead.