Pizza margherita in 4 easy steps

Pizza margherita in 4 easy steps

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(230 ratings)

Prep: 25 mins Cook: 10 mins


Makes 2 pizzas, serves 4

Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo

Nutrition and extra info

  • Pizzas uncooked
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal431
  • fat15g
  • saturates7g
  • carbs59g
  • sugars2g
  • fibre3g
  • protein19g
  • salt1.87g
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    For the base

    • 300g strong bread flour
    • 1 tsp instant yeast (from a sachet or a tub)



      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 1 tsp salt
    • 1 tbsp olive oil, plus extra for drizzling
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    For the tomato sauce

    • 100ml passata
    • handful fresh basil or 1 tsp dried



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 1 garlic clove, crushed

    For the topping

    • 125g ball mozzarella, sliced
    • handful grated or shaved Parmesan (or vegetarian alternative)



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • handful cherry tomatoes, halved

    To finish

    • handful basil leaves (optional)



      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


    1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

    2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.

    3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.

    4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

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    Comments, questions and tips

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    5th Apr, 2016
    Best do it yourself Pizza recipe that I have found. Great for cooking with kids. I did find the dough a bit wet to start with but had no problems once I worked in some flour during kneeding. I found it wasn't quite ready at 10 minutes, next time I will try pre-cooking the bases for a few minutes before adding toppings like some of the other comments have suggested.
    9th Mar, 2016
    I don't know what happened here but the dough went so horribly wrong that I don't think I'm even going to bother cooking it! Having not made pizza dough before I made sure I had exactly the right ingredients and read the method twice before I started, and then despite adding extra flour like the comments suggest, the dough got completely glued to my worktop and my hands, and is just unworkable! I've now pulled it into an awful, hole-y, lumpy rectangle but now so hungry that I've given up! Anybody have any idea what I've done?!
    4th May, 2016
    Make sure you are working in a floured surface but try not to add too much more, just enough to make it workable. Also rubbing some veg oil into your hands will help it stick less.
    12th Mar, 2016
    Sounds like you didn't flour the work surface enough, you may have to keep re-flouring the worktop if the dough is really sticky
    17th Jan, 2016
    Great recipe for delicious homemade pizza! We found that the bread flour was important to give the pizza base some elasticity. We let the dough rest and rise for 2.5-3 hours. Flipping the base proved to be a challenge so we just stretched it out slowly. Pre-baking the crust for 4 minutes at 220C before piling on the toppings helped achieve a well-browned and evenly cooked pizza.
    cooking 1807
    30th Dec, 2015
    Amazing recipe i used this to make tiny pizzas for when we had lots of friends and family around i did my own toppings and only used purree for the top
    12th Nov, 2015
    Really good and easy recipe. I like to put the pizza's in the oven for 2/3minutes before adding toppings to ensure the base cooks properly. Take out, add sauce and toppings, put back in the oven for the recommended time. Comes out perfectly, better than the likes of Dominoes and Pizza Hut.
    26th Oct, 2015
    Fantastic and so easy made with my 2year old, great fun to make and lovely fresh taste we all enjoyed it. I used my own toppings.
    15th Oct, 2015
    I've made pizza before and always been disappointed with the results. This recipe is no fuss and produces excellent pizzas.
    11th Sep, 2015
    Excellent pizza base. I have used this recipe for pizza bases several times now with consistently successful results. I cannot comment on the sauce or toppings as I make my own version of a tomato sauce and each member of the family adds their own choice of toppings. I have also tried the Good Food tip and used a thicker version of the base brushed with oil to make garlic bread (I didn't bother with the rosemary) - it was delicious.


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