Pizza margherita in 4 easy steps

Pizza margherita in 4 easy steps

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(227 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 (260)

    gourmetgirl's picture

    Lovely to eat and so easy! The children enjoyed helping which is a bonus. We will definitely be making again.

    natalie_tadeusz's picture

    Good recipe just a fiddle to keep it from springing back when rolling out.

    charl100's picture

    Brilliant. I would never have thought that making a pizza from scratch could be so quick and easy. And it's tasty too.

    happylydia's picture

    Omg, this was soooo easy and soooo yummy. I added pepperoni for my teenage sons and they scoffed the lot...I'll never buy a ready-made pizza again!

    myjay09's picture

    Made these pizza's this evening and they are fab!!! Taste fantastic with so little effort! If you are thinking about it go for it!

    jepson500's picture

    This is the first time I have every made pizza and what a success I will never order a takeaway pizza again

    diana_001's picture

    Made this twice over the weekend. It's so quick and easy to make and was delicious. I did not roll the dough, used the more traditional method. Made Hawaiian and these were a big hit with the kids.

    vickydreya's picture

    Made this with ham and pineapple. Mozzarella and basil. And a garlic bread. Perfect!!so simple can't believe I have been buying pizza!

    claire3110's picture

    This sounds great and all your comments have persuaded me to try it. Bought all the ingrediaents this morning and going to keep the kids occupided during half term making it. Will let you know how it goes!

    twin4664's picture

    very nice,i whizzed a tin of tomatoes,garlic,fresh basil,salt,pepper,balsamic vinegar and olive oil for the sauce.

    lolster's picture

    Sukhrajsingh, you just mix passatta, crushed garlic and basil and that's it, you don't need to heat it! I was amazed it was so yummy with no cooking.

    lolster's picture

    Really easy, quick and delicious, even my superfussy kids liked it! Brilliant recipe!

    sukhraj's picture

    do u need to make the sauce in a saucepan and heat it up or in a bowl? im confused.....

    penny6's picture

    I'd like to know if the dough can be frozen too. As ia had to give away to other half to my mum.

    lmm750's picture

    Lovely dough recipe, we made a garlic bread and a pizza using pesto and tomato purée as the sauce, was scrummy! Would definitely use this recipe again, it's so quick you can make it in the time it takes to heat the oven. Forget shop bought pizzas, this is the way forward.

    harrietlouise25's picture

    Sorry if this is an obvious question but is it possible to freeze the dough in a ball before adding the topping? Thinking of making the topping for the second pizza fresh to save freezer space and broke frozen pizza.

    stellawilde's picture

    I followed this recipe to the letter, but the base was soggy and would not bake, except for the bottom, it seemed cooked but just under the topping it was very doughy, i think I probably needed to bake the base first for a few mins, but too late once topping on, very dissappointing... Wasted my time and money.

    mercuryzelda's picture

    This is AMAZING! Topped with some thin slices of salami instead of cherry tomatoes & basil--incredibly delicious. Also I used 175 mL water instead of 200 mL and this kept my dough from getting too wet.

    jimiskewl's picture

    Oooops, that should read a 12" or so tin! I actually just measured it and it's 14" (DOH!)

    jimiskewl's picture

    Bellissimo! Didn't have any passata in the cupboards so I whizzed together a tin of chop tomatoes, 2 garlic cloves, 2 tbsp tomato puree, 1 tbsp of dried basil to make the sauce - some seasoning to taste and a pinch of sugar. I've now got 300ml left, which would lend itself to a nice ragu sauce on another day. I found my dough slightly wet so had to add a little more flour. Would recommend using a pizza tin (22" or so with holes in) as this really helps crisp up the base and I didn't have to mess around pre heating baking tins. If you don't like the rustic shape the dough can also be pushed to the edges for a perfect round base. Looking forwards to trying this out with the children as I'm sure they will love helping make it.


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