Pizza margherita in 4 easy steps

Pizza margherita in 4 easy steps

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(186 ratings)

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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

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

  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

Comments, questions and tips

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Comments

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cloclo's picture
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Doubled this recipe to make it easier - only taking half of a yeast sachet felt a bit wasteful. So we used about 700g (what it said on the packet!). Despite the ingredients not fitting into the bowl, and adding nearly half a litre of water in one go (choice words were muttered there!) it worked perfectly. However, the best pizzas were the ones cooked the second and third day. The freshest was too thick, and tasted very yeasty. This made good bread as well! 7 large pizzas and a few bread rolls!!

annebedford's picture
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I can't believe how quick this was - from start to plate was only and hour and it was so delicious. I'll never eat a take away one again - even my pizza fussy husband had to agree how tasty it was.

petergander's picture

I made this with my two kids and it was absolutely delicious, what's more, terribly easy!

mariadawson's picture
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This was really good - my husband hadn't fancied it but after he had tasted it he thought it was great - said it was like a restaurant one and would prefer it to a takeout in future. The middle of my base wasn't as cooked as I would have liked but I think it may not have been thin enough. Can't wait to try it again with different toppings. Really easy and cheap to make too.

starlycarly's picture
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Great recipe, i made one large pizza rather than 2 smaller ones and it worked fine. everyone loved it.

maja_m's picture

Great and easy recipe. Because I overdid it with the cherry tomatoes, the pizza became a bit too moist for my taste.... next time I will again add plenty of cherry tomatoes, but I'll put them in a bit of olive oil and oregano in the oven (under tin foil), so that they cook in a bit.

bluebird002's picture
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Great recipe. Only thing was that my base was not crispy underneath. Will try the tip of putting it onto a preheated tray next time.

grainoftruth's picture
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We used buffalo mozzarella and added some black olives and went crazy with the basil. It was better than shop bought pizzas by a long way! I made this on Sunday and, well, I'll say that the two pizzas EASILY fed the three of us.

Exceptionally easy and exceptionally tasty; this will leave your taste buds, stomach, conscience and wallet all very, very satisfied.

inekestolp's picture

Super succesful! Lived in Africa for three months and to bake a homemade pizza was a fantastic thing! It feels healthier too! ;-)

Ineke

katyrouse's picture

Wow what a FAB recipe. Foolproof.....Doubled the recipe & used rectangluar baking trays. This made a large margerita, large pepperoni, large ham & a scrummy garlic bread. The whole lot got eaten by 4. Kids & hubby said it was the best pizza they had ever had & don't want to eat a shop bought or take away one again. A HUGE success :-)

philinbrighton's picture
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I've made this a couple of times on a pizza stone now, it's great! It makes the base really crispy. I've tried it with chorizo and olives and I'm going to try a florentina tomorrow :-)

mdubbelm's picture
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It is necessary to put the pizza on a preheated tray or stone, otherwise it will not be crisp. Very easy and tasty recipe that I will definitely make again.

isabelle74's picture

This has become the favourite pizza in our house! I've given the recipe to my mum who has stopped going to the pizzeria straight away, as it is so easy, quick and delicious!

bluesnicket's picture
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Have made this several times and it has always been successful. We always allow for one pizza per person, so we double the recipe for the four of us. And if you think you might use greaseproof paper - don't.

emmawemma's picture
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Just great!

tomsci's picture
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Made the base with my bread maker. So very easy to make!! Made one big rectangular pizza and added various toppings!! Really yummy!!!!

douggieb1's picture
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Excellent Recipe, used it in my GCSE Food and Nutrition project and it was excellent, it got me an amazing grade

jeanius's picture
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My 12 year old grandson made these pizzas this morning (we have a cooking lesson every Sunday morning). The result was wonderful.

We hadn't any basil so we used mixed herbs and the result was equally good. Our shapes were a bit rustic but the results great.

Just as quick as putting a ready made pizza in the oven. Will do this again and experiment with different toppings. Thanks good food.

bluesnicket's picture
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My 11 year old son made this and he did a really good job of it. He added mozzarella, few slices pepperoni, drizzled it with pesto and let me have some basil leaves on my piece. He overdid the olive oil and it did get messy on the baking sheet but that's what the sheet's for! If you decide to add whole basil leaves to the pizza, tuck them under something to stop them burning too much. He said he will definitely being doing it again.

glasgow's picture
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This was great!! so easy to do and tasted much better than any plastic-wrapped shop bought pizza.

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