Margherita Pizza


  • 2½ tsp (7 g) instant yeast
  • ¾ cup warm water
  • 1 tbsp sugar
  • 2 cups regular or baker's wheat flour
  • ¾ tsp salt
  • Olive oil to grease inner pot
  • Dissolve the yeast in the warm water, add the pinch of sugar and let rest for 5-10 minutes or until the yeast activates.
  • Add flour and salt to the mixer bowl. Add the water with yeast and start beating with the hook attachment. Beat until the dough is smooth.
  • Place in the oiled Instant Pot® inner pot, press Yogurt, set time to 30 Minutes, and afterwards cover with plastic wrap and let stand until it doubles in size. If it does not double in size in that timeframe, add another 30 Minutes.
  • Once the dough has doubled in size, remove from the bowl and knead. This is to remove all the gas formed while proofing. Divide into 4 pieces, stretch as desired, add a little marinara sauce, slices of mozzarella cheese, and tomato.
  • On the Instant Vortex control panel, press Bake, then set time to 14 Minutes and temperature to 325°F (165°C). Press Start.
  • Once Add Food appears on the display, open the basket and add the pizzas. Close.
  • Wait until half the time has elapsed to check for doneness. The thickness of the pizza will determine how much time is still required. It may be anywhere from 12 to 16 Minutes.
  • Remove and top with the fresh basil. Serve immediately.
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