Amy's Pizza Margherita is relatively clean but contains inflammatory seed oils (safflower/sunflower oil) that must be eliminated. This DIY version replaces those seed oils with traditional extra virgin olive oil while maintaining the authentic Italian flavor profile with organic ingredients and real cheese.
Based on: Pizza Margherita
· Makes approximately 8 personal pizzas
· Serving: 1 pizza (123g, matching commercial serving)
Why This Recipe is Seed Oil Free
Commercial Pizza Margherita from Amy's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pizza Margherita may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Unbleached All-Purpose Flour
480g (about 4 cups) · King Arthur Organic Unbleached All-Purpose Flour
Forms the base structure of the pizza dough, providing gluten development for proper texture
Organic Extra Virgin Olive Oil
60ml (4 tablespoons) · California Olive Ranch Organic Extra Virgin Olive Oil
Classic Margherita topping providing fresh, aromatic herb flavor
Organic Garlic
2 cloves minced (about 6g) · Organic fresh garlic
Enhances sauce flavor with aromatic depth
Instructions
Step 1. Create the pizza dough by dissolving 7g (1 packet) active dry yeast and 15ml (1 tablespoon) organic honey in 300ml (1.25 cups) warm filtered water (105-110°F - test with thermometer as too hot will kill yeast). Let stand for 5-10 minutes until foamy and bubbly, which confirms yeast is active. If no foam appears, start over with fresh yeast.
Step 2. In a large mixing bowl, combine 480g (4 cups) organic flour and 6g (1 teaspoon) sea salt. Create a well in center and add the activated yeast mixture plus 45ml (3 tablespoons) organic extra virgin olive oil. Mix with wooden spoon until shaggy dough forms, then knead on floured surface for 8-10 minutes until smooth and elastic. Dough should be slightly sticky but not wet - add flour 1 tablespoon at a time if too sticky.
Step 3. Place dough in oiled bowl, cover with damp towel, and let rise in warm place (75-80°F) for 1-1.5 hours until doubled in size. Meanwhile, prepare sauce by combining 240ml (1 cup) organic tomato puree, 2 minced garlic cloves, 2g (1/2 teaspoon) sea salt, and 15ml (1 tablespoon) olive oil in small bowl. Mix well and let flavors meld.
Step 4. Preheat oven to 475°F (245°C) with pizza stone or baking sheet inside for at least 30 minutes. Punch down risen dough and divide into 8 equal portions (about 110g each). On floured surface, roll each portion into 6-7 inch circles, about 1/4 inch thick. Let shaped dough rest 10 minutes before topping.
Step 5. Working with one pizza at a time, spread 2 tablespoons sauce evenly, leaving 1/2 inch border for crust. Top with 25g (about 1/4 cup) shredded mozzarella and 7g (about 1 tablespoon) grated Parmesan. Carefully transfer to hot pizza stone using parchment paper or pizza peel dusted with flour.
Step 6. Bake each pizza for 10-12 minutes until crust is golden brown and cheese is bubbly with light brown spots. Remove and immediately top with 2 fresh basil leaves per pizza. Let cool 2-3 minutes before slicing. Repeat process for remaining pizzas. Store leftover baked pizzas wrapped in refrigerator for up to 3 days, or freeze shaped dough balls for up to 3 months.
Storage
Store unbaked dough balls in refrigerator for up to 3 days or freeze for up to 3 months. Baked pizzas keep 3 days refrigerated. Reheat in 400°F oven for 5-7 minutes for best texture.
Cost Comparison
Cost per serving (homemade)$0.98
Cost per serving (store-bought)$4.99
Savings80%
Substantial upfront ingredient investment pays off with dramatic per-serving savings. Quality organic ingredients cost more initially but provide better nutrition and eliminate inflammatory seed oils found in commercial versions.