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Pizza Margherita in 4 easy steps

Pizza Margherita in 4 easy steps

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(247 ratings)

Prep: 25 mins Cook: 10 mins

Easy

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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Ingredients

    For the base

    • 300g strong bread flour
    • 1 tsp instant yeast (from a sachet or a tub)
      Yeast

      Yeast

      yee-st

      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
      Basil

      Basil

      ba-zil

      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

      Parmesan

      parm-ee-zan

      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)
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    fretmanfoody
    25th Nov, 2016
    5.05
    Another great recipe tht's easy and that works. I added some ham and used one of the bases to make a garlic bread. The one with the topping did need a few extra minutes though.
    jenniferadele1980
    8th Oct, 2016
    Lovely! I thought I would try this recipe after my pizza bases always turning out a little too crunchy. I used all purpose plain flour and garlic salt. It made a lovely large pizza for 2 adults and then 2 small pizzas for our hungry children. I cooked the bases on their own before adding the toppings for about 4 mins. They then needed another 10-15 mins with the toppings on. The base was lovely and light with great flavour. The whole family loved it.
    Ajshelton16
    21st Aug, 2016
    5.05
    Fab recipe enjoyed by all! My son would only eat Chicago town take away pizza until I made this, now this is the only pizza he wants!
    UsernameJ
    10th Jul, 2016
    Delicious pizza, ended up cooking for about 15 minutes but tasted lovely
    alinabake
    2nd Jul, 2016
    5.05
    How do you stop the topping rolling off when you slice it? Tastes good and easy to make but looked a mess when I served up. Any tips?
    soozio
    26th Jan, 2017
    Put half of the cheese on first, then the toppings then the rest of the cheese on top. It will melt around the toppings and hold them in place. I used to work at Pizza hut lol
    kbfamilycook
    5th Jan, 2017
    5.05
    Let it cool a little
    tracypower
    7th Jun, 2016
    This was soooooo easy to do. And I am a complete novice. I mess up the cupcakes that come in a box and all you add is water. It wasn't wet at all for me and kids and hubby loved it
    8david8
    18th Apr, 2016
    Well, I bought "bread flour" as advised, and my pizza had a really bready taste, and it was brown rather than the paler colour one expects from a pizza base. In short, I made brown bread rather than the usual paler, less flavoursome pizza base that I'm used to. Shop didn't have any bread flour described as "strong", so perhaps that's where I went wrong? Think I'll need to look into pizza bases a bit more. The topping was great, though, as one would expect.
    meanie303
    5th Apr, 2016
    3.8
    Best do it yourself Pizza recipe that I have found. Great for cooking with kids. I did find the dough a bit wet to start with but had no problems once I worked in some flour during kneeding. I found it wasn't quite ready at 10 minutes, next time I will try pre-cooking the bases for a few minutes before adding toppings like some of the other comments have suggested.

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