Hand-Tossed Greek-Style Pizzeria Margherita Pizza

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic hand-tossed pizza featuring fresh mozzarella, ripe tomatoes, and fragrant basil on a soft yet crisp crust inspired by Greek’s Pizzeria style. This greek-inspired pizza ready in about 35 minutes pairs all-purpose flour, (1 packet) active dry yeast, (110°F) warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Greek cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup warm water (110°F) with 2 1/4 tsp active dry yeast and 1 tsp granulated sugar; stir gently and let sit for 5 minutes until foamy and bubbly.
  2. Step 2: Add 3 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture, then knead by hand or with a stand mixer fitted with a dough hook for 8-10 minutes until smooth and elastic; cover and let rise in a warm spot for 1 hour until doubled in size.
  3. Step 3: Preheat your oven to 475°F and place a pizza stone or inverted baking sheet inside to heat.
  4. Step 4: Punch down the dough and transfer to a lightly floured surface; stretch and toss by hand to form a 12-inch round crust about 1/4 inch thick with a slightly thicker edge.
  5. Step 5: Spread 1/2 cup tomato sauce evenly over the crust, then layer 8 oz sliced fresh mozzarella and 2 medium thinly sliced roma tomatoes on top; sprinkle with 1/4 cup grated Parmesan cheese.
  6. Step 6: Slide the prepared pizza onto the hot pizza stone and bake for 12-15 minutes until the crust is golden and cheese bubbles and slightly browns.
  7. Step 7: Remove from oven and immediately scatter 1/4 cup torn fresh basil leaves over the pizza; let rest for 3 minutes before slicing and serving.

Equipment for this recipe

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Frequently asked questions

How long does Hand-Tossed Greek-Style Pizzeria Margherita Pizza take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hand-Tossed Greek-Style Pizzeria Margherita Pizza?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Hand-Tossed Greek-Style Pizzeria Margherita Pizza?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hand-Tossed Greek-Style Pizzeria Margherita Pizza for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hand-Tossed Greek-Style Pizzeria Margherita Pizza?

Greek pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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