Pizza margherita in 4 easy steps

Pizza margherita in 4 easy steps

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(244 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.
    Maintunez
    4th May, 2016
    Make sure you are working in a floured surface but try not to add too much more, just enough to make it workable. Also rubbing some veg oil into your hands will help it stick less.
    mrdoogle
    12th Mar, 2016
    Sounds like you didn't flour the work surface enough, you may have to keep re-flouring the worktop if the dough is really sticky
    caryntay
    17th Jan, 2016
    5.05
    Great recipe for delicious homemade pizza! We found that the bread flour was important to give the pizza base some elasticity. We let the dough rest and rise for 2.5-3 hours. Flipping the base proved to be a challenge so we just stretched it out slowly. Pre-baking the crust for 4 minutes at 220C before piling on the toppings helped achieve a well-browned and evenly cooked pizza.
    cooking 1807
    30th Dec, 2015
    Amazing recipe i used this to make tiny pizzas for when we had lots of friends and family around i did my own toppings and only used purree for the top
    imwithspud
    12th Nov, 2015
    3.8
    Really good and easy recipe. I like to put the pizza's in the oven for 2/3minutes before adding toppings to ensure the base cooks properly. Take out, add sauce and toppings, put back in the oven for the recommended time. Comes out perfectly, better than the likes of Dominoes and Pizza Hut.
    niamh93
    26th Oct, 2015
    5.05
    Fantastic and so easy made with my 2year old, great fun to make and lovely fresh taste we all enjoyed it. I used my own toppings.
    Jfoo
    15th Oct, 2015
    I've made pizza before and always been disappointed with the results. This recipe is no fuss and produces excellent pizzas.
    vixvix
    11th Sep, 2015
    5.05
    Excellent pizza base. I have used this recipe for pizza bases several times now with consistently successful results. I cannot comment on the sauce or toppings as I make my own version of a tomato sauce and each member of the family adds their own choice of toppings. I have also tried the Good Food tip and used a thicker version of the base brushed with oil to make garlic bread (I didn't bother with the rosemary) - it was delicious.
    simona8
    30th Sep, 2015
    Have long have you left the dough to rise for?
    nichamster
    21st Apr, 2015
    5.05
    Can you freeze the dough balls ?

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