Pan Pizza Margherita Alla Francesca

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Pan Pizza Margherita Alla Francesca

The perfect pan pizza margherita alla francesca recipe with a picture and simple step-by-step instructions.

For the ground:

  • 60 g Water, lukewarm
  • 3 g Mushroom broth, granular, mushroom flavor
  • 1 tsp Sugar, fine, white
  • 10 g Dry yeast
  • 120 g Wheat flour type 1200
  • 2 tbsp Extra virgin olive oil


  • 4 tbsp Olive oil, for frying

For covering:

  • 2 tbsp Olive oil, cold pressed
  • 4 medium sized Tomatoes, red, fully ripe
  • 2 medium sized Cloves of garlic, fresh
  • 1 tbsp Herbal mix, Italy, frozen or dried
  • 1 tsp Sage leaves, dried
  • 4 Capers, green
  • 1 pinch Salt
  • 80 g Mozzarella, coarsely grated
  • 4 Pecorino or mountain cheese, sliced

To garnish:

  • 1 Pri Hot peppers, red, dried and ground, (e.g. Pul Biber)
  • Basil leaves, fresh
  • Flowers and leaves
  1. Mix the water, mushroom broth, sugar and dry yeast together and let the yeast activate for 5 minutes. Place in a mixing bowl with the flour. Knead with the dough hook until a crumbly dough is formed. Add the olive oil and knead for at least 10 minutes. When you have a smooth dough that no longer sticks to the bowl, remove it from the hook. Shape the dough into a lump, flour and place in a bowl.
  2. Cover and let rise in a warm place for 1 hour. Knead well, dust with flour and wrap in foil. Let ripen for another hour in the refrigerator.
  3. In the meantime, wash the tomatoes, remove the stems, peel, quarter and core. Cut half of it into small cubes. Put the remaining tomato quarters together with the herb mix, the sage leaves, the capers, the salt and 1 tablespoon of the olive oil in a cutter (Moulinex or similar) and puree them finely. Mix the puree with the tomato cubes and season with salt and pepper, black, fresh from the mill. Wash and roughly chop the basil leaves.
  4. Roll out the dough on a floured work surface to a diameter of 26 cm. Pour into a 30 mm pan coated with 2 tablespoons of olive oil (for frying). Let rise for 30 minutes with the lid on. Perforate the dough with a fork. Fry the underside over medium heat with the lid until golden brown. Briefly remove the base from the pan, add 2 tablespoons of the remaining olive oil and 2 tablespoons of water to the pan.
  5. Brush the brown side of the base with the cold-pressed olive oil and place this side up in the pan. Brush with the tomato puree, sprinkle with the mozzarella and top with the pecorino slices. Halve the large slices and place them twice. Sprinkle with the hot peppers and bake over medium heat with the lid on until the cheese has melted. Take out of the pan and place on a wooden board. Best cut into 8 parts with a chef’s knife, garnish and enjoy.
pan pizza margherita alla francesca

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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