Homemade Margherita Pizza

• Dough
• 3 cups bread flour, spooned and leveled, about 375 grams
  Swaps for bread flour

  Instead of bread flour

  • All-purpose flour: The same amount. Softer, less chewy bread that rises a little less.
  • All-purpose flour + vital wheat gluten: 1 cup all-purpose + 1 tsp vital wheat gluten for each cup. Very close to bread flour.

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• 1 tsp instant yeast
  Swaps for instant yeast

  Instead of yeast

  • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

  More for yeast

• 2 tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

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• 1 tsp sugar
  Swaps for sugar

  Instead of sugar

  • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
  • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
  • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

  All 4 swaps for sugar

• 1 ⅛ cups warm water, about 100°F
• 2 tbsp olive oil, plus more for the bowl
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• Sauce
• 1 can crushed tomatoes, 14 ounces
  Swaps for crushed tomatoes

  Instead of canned tomatoes

  • Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
  • Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.

  More for canned tomatoes

• 1 clove garlic, finely grated
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

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• ½ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• Toppings
• 8 oz fresh mozzarella, torn into pieces
• 2 tbsp Parmesan cheese, grated
  Swaps for Parmesan cheese

  Instead of parmesan

  • Pecorino Romano: The same amount. Sharper and saltier (it is made from sheep's milk), so go easy on other salt.
  • Grana Padano: The same amount. Milder and a little softer, very close otherwise.
  • Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown.

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  Cooking for an allergy? Check every label.

• ½ cup fresh basil, leaves
  Swaps for fresh basil

  Instead of basil

  • Dried basil: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Flatter and more savory: dried basil loses its sweet, clove-like smell.
  • Spinach or arugula + parsley (for pesto): The same amount of greens. Greener and milder (arugula is peppery); still a good pesto.
  • Fresh mint or oregano: Half as much. Different but fresh; mint suits Thai dishes, oregano suits Italian.

  More for basil

• olive oil, for drizzling
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.