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)

    hulahoop's picture

    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.

    Julesworthy's picture

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

    cookingwithmama's picture

    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

    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

    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

    Awesome! Did it twice this week and I feel like chef!

    love it!

    julieharris6471's picture

    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

    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

    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 great as my son is doing gcse food tech.He is making our evening meal tomorrow thanks a million.

    lisel1969's picture

    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

    tomaxworthy's picture

    Had to use a lot more flour than the recipe suggested, but was very successful and tasty!

    cloclo's picture

    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

    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

    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

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


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