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Margherita pizza served on a plate and sliced into quarters

Next level Margherita pizza

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(4 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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Ingredients

    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
      Oregano

      Oregano

      or-ee-gar-no

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

    • small bunch basil, leaves picked, stalks reserved
      Basil

      Basil

      ba-zil

      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

      Parmesan

      parm-ee-zan

      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

    Method

    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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    Johnson84
    30th May, 2018
    5.05
    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
    denise
    12th May, 2018
    5.05
    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.
    cllewell
    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.
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