Pizza margherita in 4 easy steps

Pizza margherita in 4 easy steps

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(224 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 (259)

    sarahll's picture

    I use the dough recipe all the time! My kids top their pizzas themselves and they find it great fun getting covered in flour! It tastes great too!!

    jdk1556's picture

    I've made this pizza a few times now with different toppings. The base always turns out nice and crispy, and I think my favourite toppings are cheese, tuna, red onion and prawns. Yummy!

    damita's picture

    Sooo soo good, I just made this recipe and it was excellent. Will sure make this again, the dough was very easy to make no fuss.

    garfield09's picture

    made this pizza dough last night while my daughter was at soccer training it was so easy and quick to make i thought it wouldn't turn out but i was soooooo wrong. Made ham, cheese and pineapple, my daughter ate a whole one by herself and wanted more.

    jamiemead999's picture

    This recipe makes delicious pizza

    joxerp's picture

    The Nicest pizza I have ever had so easy to make took about 12 mins to cook as the cherry tomatoes were a bit watery. Will never buy a shop made pizza again!

    lincolntowers4's picture

    It really is as easy as it says. I'll never buy shop pizza again. I prefer to use chopped tinned tomatoes rather than the passata as it adds a bit more texture.

    liezeldutoit's picture

    Totally worth the effort. We used the recipe for the base and added our own toppings. It was just about the first and only time my hubby and I cooked together and he had lots of fun flipping the bases around to get them super thin. A fun Sat activity, with a very rewarding ending

    kfenton01's picture

    Fantastic, huge success.... will never be able to buy a prepackaged pizza ever again. Tasted wonderful. next time will make own tomato sauce as well for an even better flavour. Highly recommend and so easy.

    emmyloug's picture

    I've tried scone based pizzas before but had always steered clear of dough because I thought it would be too difficult and a faff. This recipe, however, has totally changed my mind - it was so simple to follow and was easily as good as my favourite pizzeria. I added my own topping combo of red onion, sweetcorn, red pepper, cheddar and mozarrella and then threw a handful of rocket on the top to serve... delish!

    laurenhopeevans's picture

    Very easy and very tasty. Only downside is that I ended up covered in flour! As we have the world's smallest oven, next time I would make half the amount for one pizza and serve with salad, rather than messing around with swapping two pizzas over.

    frogstar's picture

    The first time i made this I found the dough was too doughy for the pizza as I like mine v thin and crispy. So next time I halved the amount of dough for each pizza and rolled very very thin. This turned out perfect as it rose slightly while cooking and was thin and crispy. Also put a few different toppings on top. Made a few batches of the dough and froze them so next time I will just defrost, roll and top, Very tasty pizza that costs next to nothing as most of the ingredients you would have in you press

    hempel's picture

    This is a great recipe - very easy, tasty and versatile too! I added a few dots of sundried tomato pesto to the mozzarella and it gave it a wonderful flavour! I like how the base sauce is "no cook" (I used to cook a tomato sauce everytime) - it's so much quicker. I will definitely be cooking this was one again.

    weezie11's picture

    This is the best pizza dough recipe I have ever tried and so simple. I found the results were best when the dough was rolled very thinly. Everyone in my house loved the pizzas and asked for more. My husband said it was better than Pizza Express. Highly recommended!!

    mshiel7's picture

    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

    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

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

    milliepurcell's picture

    This is great used it for food tec , everyone loved it

    scranfield's picture

    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.


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