Margherita pizza served on a plate and sliced into quarters

Next level Margherita pizza

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(6 ratings)

Prep: 1 hr Cook: 40 mins Plus at least 5 hrs resting

More effort

Makes 4 pizzas

Forget takeaways – you can’t beat a homemade Margherita pizza topped with fresh tomato sauce and melted cheese. Here's how to master this everyday classic...

Nutrition and extra info

Nutrition: Per serving

  • kcal693
  • fat18g
  • saturates10g
  • carbs98g
  • sugars4g
  • fibre5g
  • protein31g
  • salt4.5g
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    For the dough

    • 500g ‘00’ or strong white flour, plus extra for dusting
    • 1 sachet (7g) fast-action dried yeast

    For the sauce

    • 400g can plum tomatoes (San Marzano are the best)
    • 1 tbsp extra virgin olive oil, plus extra to serve
    • 1⁄2 tsp dried oregano



      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

    • small bunch basil, leaves picked, stalks reserved



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

    For the toppings

    • 50g parmesan (or vegetarian alternative), freshly grated



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 200g mozzarella from a block, cut into chunks


    1. First, make the dough. Tip the flour into a bowl and add 300ml tepid water. Mix together and set aside at room temperature for 1 hr. Dissolve the yeast in 2 tbsp water and mix this and 15g of salt through the dough. Cover with cling film and leave somewhere warm to double in size for a few hours. For a sourer flavour, leave in the fridge for at least 8 hrs and up to 24 hrs – the longer you leave it the sourer it will be.

    2. When the dough is ready, tip it onto a lightly floured surface and divide into four. Roll into balls and leave to rest, covered with a tea towel or cling film for another hour.

    3. Now make the tomato sauce. Drain some of the juice from the can and tip the rest into a bowl with the olive oil, oregano and a generous pinch of salt, then either scrunch everything together with your fingers for a chunky sauce or blitz with a stick blender if you want it smooth. Tie the basil stalks together, bruise with the back of a knife and place in the sauce. Leave the sauce at room temperature until needed.

    4. To make the pizza, heat a grill to its highest setting and get a heavy frying pan. On a floured surface push and stretch one of the balls of dough out into a circle roughly the same size as the frying pan. Slip the round onto a floured baking sheet and top with a quarter of the sauce, a scattering of cheese, a few basil leaves and a quarter of the mozzarella.

    5. Get the pan very hot and carefully slide the pizza onto it. Cook for 2 mins, then put the pan under the grill for another 2 mins until the sides are puffed up and the cheese has melted. Lift onto a board, drizzle with a little olive oil if you like, then cut into wedges and serve while you make the next one.

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    Comments, questions and tips

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    30th May, 2018
    Great pizzas crisp base love it only thing I would do different I used a stainless steel pan so put a little flour in the hot pan before adding the pizza first one I made stuck and broke up when I tried to scrape it off but added a bet of flour to the pan and the next 3 were perfect
    12th May, 2018
    Absolutely amazing. The best pizza recipe I’ve tried so far. I cooked mine in oven on pizza stone @240c. for 10 mins. Really tasty and so much better than any take away or prosessed food. Highly recommend.
    12th May, 2018
    I love the idea of not having to knead the dough and the texture of dough itself is fantastic! Such a shame that the base was salty to the point of making it inedible. I love my salt but even I questioned whether 15g may be a little too much for the amount of flour in the recipe...unfortunately I was right. I would recommending scaling the salt back to half or even one third as much as that stated in the recipe, this should still give a tasty result without being too salty.
    31st May, 2020
    How much fresh yeast would you use instead? Can the dough be frozen and if so, at what stage? Thanks
    lulu_grimes's picture
    7th Jun, 2020
    Hi, You need 30g of fresh yeast. You can freeze the dough when you have divided it into balls. Roll them out as soon as they are defrosted. Lulu
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