Pizza Margherita in 4 easy steps

Pizza Margherita in 4 easy steps

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(441 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

  • uncooked pizzas
  • 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.
    foodie girl
    10th Jul, 2020
    5.05
    Great recipe :) Last time I tried to make home made pizza the base was still half raw in the middle when we came to eat it. I think I hadn't rolled it thin enough and maybe my oven wasn't hot enough. I divided this dough into 2 rectangle pizzas and topped with the pizza sauce recipe from this website (recommended!) and a combination of grated cheddar and Red Leicester cheese. 10 mins in the oven on 230C and they were cooked perfectly. I kneaded the dough on a floured surface and it wasn't too sticky at all. Will definitely make again!
    YUMYUMMERINGUE
    4th Jul, 2020
    5.05
    I've made this so many times and it comes out great! Although a tip is to fry for 1 minute on each side before putting the sauce on. This helps to not make the bottom soggy and gives an extra flavour!
    Lozza1717's picture
    Lozza1717
    16th Jun, 2020
    5.05
    I created an account on here just so I can leave a review! Absolutely amazing recipe! I made 3 medium sized pizzas from the dough, topped with all ingredients as listed in recipe plus some onion, black olives, pepperoni and a sprinkling of oregano. First batch came out of the oven slightly undercooked in the middle, but I think that was because I hadn’t pre-heated my oven for long enough. Make sure it’s hot hot hot because the 2nd and 3rd batch came out perfect! Can’t wait to make it again!
    Andrew Stark's picture
    Andrew Stark
    8th Jun, 2020
    5.05
    Everyone loves this. Easy if you follow the instructions. Super results every time. No more takeaways here.
    Madeline34
    8th Jun, 2020
    5.05
    Easy to handle dough, favourite out of all the recipes I’ve tried for pizza.
    Natalie Stevens's picture
    Natalie Stevens
    21st May, 2020
    5.05
    My go to recipe for pizza dough. Been using this same recipe for years, and they always come out perfectly.
    soontobeparents
    16th May, 2020
    5.05
    Another thumbs up from our family. I doubled the recipe to serve the six of us and we used a small jar of tomato pizza topping rather than passata. We didn't leave the dough to rise, and the kids predictably wanted to load the pizzas with toppings..... but the result was good, they didn't stick to the pan and we'll definitely use this recipe again.
    Laura Hill's picture
    Laura Hill
    16th May, 2020
    5.05
    I made this tonight for my children and myself. Super delicious, very light (not doughy) and thin. We had chicken and peppers. Highly recommended and super quick to do. 5 stars!
    Sana T's picture
    Sana T
    26th Apr, 2020
    5.05
    I was in a hurry so reluctantly tried this "easy recipe". Oh my, this is the best pizza I've made so far! Thank you. I used 00 flour instead of strong white.
    lizwigg
    25th Apr, 2020
    4.05
    Lovely, don’t make the same mistake as me and prepare the pizza toppings before you put up them on the baking trays as they don’t move easily! I let the dough prove for about half an hour and that seemed to do the job. The pizza tasted delicious, would recommend giving it a go

    Pages

    Beth Stones's picture
    Beth Stones
    6th Jul, 2020
    Hello, I am just wondering would I have to leave the dough to rest?
    lulu_grimes's picture
    lulu_grimes
    9th Jul, 2020
    HI, You don't have to leave it, if you do, fo about an hour, you'll find it easier to roll out. Lulu
    Hoquef
    27th Jul, 2019
    This recipe has been changed recently, please can you send me the old recipe, I found it easier. Thank you
    sundaygirl006's picture
    sundaygirl006
    2nd Jul, 2019
    How many calories per pizza?
    goodfoodteam's picture
    goodfoodteam
    3rd Jul, 2019
    Thanks for your question. This recipe serves four, making two pizzas (each pizza serves 2). This means the calorie count shown needs to be doubled to give you the calories for one pizza.
    Liv2503
    26th Jul, 2018
    Can I use just normal flour or does it have to be bread flour ?
    goodfoodteam's picture
    goodfoodteam
    2nd Aug, 2018
    Thanks for your question. Strong bread flour is used for pizza dough as the higher gluten content allows elasticity, creating a lighter and more aerated result. We do not recommend using plain flour.
    Thanasisleo
    15th Jun, 2016
    Where can I find a big thick cast iron baking tray? I have the one from Kitchencraft but it has only 27cm diameter which is quite small. Thanks
    daverobbins385
    17th Dec, 2015
    can i put in plain white so i dont havt to go out and buy a new paket of flour
    goodfoodteam's picture
    goodfoodteam
    22nd Dec, 2015
    A strong flour is usually recommended, as it has a higher gluten content that traps air and creates the open doughy texture, but plain flour will still work very well for a pizza, we wouldn’t really recommend using it for a loaf of bread though. 

    Pages

    dsbusa
    10th Jul, 2020
    5.05
    This is brilliant! Roll out the dough super thin, it really does puff up. Make sure your yeast is in sell by date, it does make a difference.
    Xhuliano Taka's picture
    Xhuliano Taka
    11th Sep, 2019
    5.05
    This is so easy
    LydiaLeavyJones's picture
    LydiaLeavyJones
    10th Mar, 2019
    5.05
    Grease the baking trays, and use more flour!
    Sam Coulthard's picture
    Sam Coulthard
    6th Mar, 2019
    5.05
    It is really easy and quick.
    Lulipie
    22nd Feb, 2017
    5.05
    Excellent authentic thin crust pizza! Super easy. BUT PLEASE read everyone's comments before cooking as they are truly very helpful. In summary though I found: (1) You will need loads of extra flour when kneading as the dough is really very wet. (2) Oil your hands a little (olive oil) at the beginning of kneading to stop sticking and panic. (3) I cooked the bases first for about 4 minutes then added toppings and cooked for a further 8-10mins. My bases although I rolled them really thin and pre cooked them still didn't seem totally 100% cooked but we gobbled them down anyway as they tasted great. Next time I'll cook them for 6 mins first. For the topping I used DOUBLE the amount of passata as we like a good rich tommy base. Overall a great first attempt at pizzas washed down with loads of red wine. Super Recipe. Super easy pizzas that actually taste and look authentic. If you're a deep pan lover you will not like these pizzas! They are for the thin crust fan club ;) Enjoy :) x
    ste_87
    19th Oct, 2014
    We used Plain flour rather than Strong and the recipe still tasted lovely!!
    mrswhelan
    12th Jun, 2014
    5.05
    Add a teaspoon of golden caster sugar to the pizza dough as it'll help the yeast. For the tomato sauce base, you can use a couple of tablespoons of regular pasta sauce which most of us have tucked away in our cupboards. Add dried basil to the pasta sauce, a pinch of sugar and season to taste. You probably wont need all the water, i never use that much when i make this recipe. Use a bit of common sense and gradually add the water the dough until it forms a kneadable ball. I then drizzle the dough with oil and need for 5mins. Then cover and let it rise for an hour to give the base a nice texture. I also oil the surface that I'm going to roll the dough out onto rather than flour so it doesn't dry out the mix! This is a fantastic recipe that is completely adaptable for your taste! X
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