• Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

1
Make the base
2
Make the sauce
3
Roll out the dough
4
Top and bake

Pizza margherita in 4 easy steps

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(210 ratings)

By

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Cooking time

Prep: 25 mins Cook: 10 mins

Skill level

Easy

Servings

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

Additional info

  • Pizzas uncooked
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
431
protein
19g
carbs
59g
fat
15g
saturates
7g
fibre
3g
sugar
2g
salt
1.87g
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Ingredients

For the base

  • 300g strong bread flour
  • 1 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil, plus extra for drizzling

For the tomato sauce

  • 100ml passata
  • handful fresh basil or 1 tsp dried
  • 1 garlic clove, crushed

For the topping

  • 125g ball mozzarella, sliced
  • handful grated or shaved parmesan
  • handful cherry tomatoes, halved

To finish

  • handful basil leaves (optional)

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Method

Launch step-by-step
  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.

Recipe from Good Food magazine, September 2007

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Comments, questions and tips

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Comments

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mshiel7's picture
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What a superb pizza. I added more passatta as a few others had suggested and it was definitely needed to have enough sauce for two pizzas. I also used a pizza stone and it crisped up perfectly. It really was just like what you would be served in a good italian restaurant, i think my days of takeaway pizzas are over! I'm going to try the calzone next!

travelbunny's picture
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So simple and quick to make, and really really tasty!! I didn't have a spare baking tray to put underneath and the middle was slightly less cooked than everything else but didn't spoil the enjoyment of the pizzas. My boyfriend and I made the recipe for 4 as stated but ended up eating one each...oops!! It is also delicious cold. Made the rosemary garlic bread to go with it from a small piece of leftover dough which was divine. And so cheap to boot!

jungle3448's picture
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This was the first ever pizza I've made. Such an easy thing to make. No more take-away!

milliepurcell's picture
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This is great used it for food tec , everyone loved it

scranfield's picture
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made this pizza for my family... it was very easy to follow and the results were stunning... defiantly the best pizza I have had (except when i was in milan) and i made it myself.... thanks (5 stars but if I could give it 10 I would)

lodhinasir's picture

i have tried this recipe this evening and added praws, green papers, tomatoes, onions, and mushrooms. it was very tasty and delicious. and i am going to make it this weekend as well.

hulahoop's picture
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I honestly didn't have much faith in my dough base but it worked out really well, don't be shy to roll the base thin.
The quantities were good for a pizza each but would use just a little bit more passata for the sauce.
I can't wait to use this recipe as one of my store cupboard favourites - great for adults with more adventurous toppings and one for kids to get their hands into baking their own food.

sephirothsangel's picture
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This is the best pizza recipe I have ever used!
It's a firm favourite that I make all the time.

cookingwithmama's picture
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Wow!!! So easy and so tasty. The children all helped and we polished the lot off very quickly! Just wondering if you freeze the pizza does it need to defrost before cooking or can it go straight in the oven for a longer cooking time?

madspatula's picture
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Really enjoyed this and will definately be reducing the amount of pizzas i buy from the supermarket!! Like others have said, needed a bit more flour and passata base but both me and my partner really enjoyed it. Made one pizza and the Rosemary and Garlic bread which was gorgeous too!!

JBC - I used pepperoni and it was fine!

I would be curious to know if anyone has tried a stuffed crust pizza with this recipe?

moopinandloopin's picture
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so easy and incredibly tasty. We needed a bit more flour and passatta, we made three fairly large pizzas with our own toppings. be careful not to overload the pizzas.

arianerohr's picture
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Awesome! Did it twice this week and I feel like chef!

love it!

julieharris6471's picture
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Me and my husband often make these together. it's fun, and the last time we made it he said it was the best pizza he had ever had! I made a spicy tomato sauce base, topped it with spicy chicken, peppers and red onions. Just be careful not overload toppings.

pippaturnbull's picture
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I used the base recipe, rolled it out super-thin and added softened butter mixed with garlic, some thin slices of mozzarella and some caramelised red onions... It was so quick and easy to make and the results were lovely. Would recommend this to pizza base recipe to anyone, but definitely say roll it as thin as you can.

ninewardeh's picture

This dough recipe is brilliant.......absolutely fool proof. Have made it a few times and everytime has turned out beautifully. Have used various other toppings and mixed cheddar and mozzarella. Have also made yummy garlic bread with cheese too. I have also found that spraying non stick pizza trays with fry lite has resulted in the pizza never sticking to the tray and just slides off the tray, making it easy to clean afterwards. Its defo now a family favourite!!!

jbc777's picture

Could you use this recipe for pepporini pizza, if so comment back please

barringham's picture

i tried this recipe and i wasnt too keen on the base, it tasted a little bit like sponge cake, i made the tomato sauce and it was delicious ! probably wouldnt try this recipe again but i would definately try other pizza recipes.

lacuna's picture
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Great recipe! Made with sundried tomatos and red chilis in the sauce and topped with pepperoni and choizo.

Does anyone know how long you can freeze the dough / sauce for?

buckleyuk's picture

new to this site..how great as my son is doing gcse food tech.He is making our evening meal tomorrow night...pizza thanks a million.

lisel1969's picture
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Really easy and really tasty, although I found that I had to nearly double the amount of passata to get enought to cover two pizzas.
I didn't have any basil so used oregano instead - tasted great.

Ate one and popped one in the freezer

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