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Pizza Margherita in 4 easy steps

Pizza Margherita in 4 easy steps

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(251 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.
    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 ?
    jmsfinnie
    13th Aug, 2015
    yes I normally wrap in cling film, and when defrosting I set my microwave to the defrost setting and sit the dough ball in for 20 - 30 seconds at a time, turning regularly
    onemartian
    15th Jul, 2015
    Yes, I often make a batch and freeze them down, portioned into individual portions in freezer bags. They don't take too long to defrost either.
    imfeelingmad
    14th Mar, 2015
    5.05
    This was our first time making pizza from scratch and the recipe worked very well! We added our own toppings to the pizza, the base was crispy around the crust, although we left it in longer than 10 minutes. Highly recommended and tasted much better and cost less than a supermarket pizza!
    Annakins
    18th Jan, 2015
    5.05
    For such a simple recipe these were the best we've ever made. Use semolina or dried polenta to roll out the base and stretch it out as thinly as possible. As good as pizza express!
    Pizzaman
    17th Jan, 2015
    We loved making this pizza and found it simple to make. Wasn't brave enough to make the dough without adding a little more flour as it seemed a little wet. You just can't beat fresh made pizza's, the smell is terrific. PizzaMan www.homemadepizzaguide.com
    kwshef
    14th Dec, 2014
    5.05
    Really delicious and easy! Made my own tomato source for the topping with plenty of garlic. Added a touch more flour to the dough, as it felt a little wet. Final result was a crisp, thin pizza. Look forward to making again!

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