Pizza Margherita in 4 easy steps

Pizza Margherita in 4 easy steps

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(376 ratings)

Prep: 25 mins Cook: 10 mins


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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    For the base

    • 300g strong bread flour
    • 1 tsp instant yeast (from a sachet or a tub)



      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



      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 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)



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


    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

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    28th Mar, 2020
    So easy to make,yet so delicious. I used plain flour instead of bread flour. Yummy .Thanks.
    honey's picture
    28th Mar, 2020
    I made this pizza and added pesto, sweetcorn and chorizo it was the loveliest pizza I've ever had!
    Abhinav Raj's picture
    Abhinav Raj
    8th Mar, 2020
    Thank you Chelsea. I tried your recipe yesterday and it was the best pizza I have ever had at home. In fact, it’s just as good as restaurant pizza. I just added pepperoni topping to the recipe. My family love it. Bless you!
    7th Feb, 2020
    Best pizza I’ve ever made! Followed the recipe exactly and it was perfect. I just made sure to flour my surface and then left the dough to prove for an hour in a bowl. I cut the proved dough in half and rolled it out to make 2 pizzas which cooked in 5 mins - fan oven at 240. If you’ve not got it right then watch the video on this page. I did and it was really helpful! We made one margarita and added chorizo to the other.
    Xhuliano Taka's picture
    Xhuliano Taka
    11th Sep, 2019
    2nd Sep, 2019
    It doesn't say how much water. Ridiculous. The other reviewers are obviously lying or mistaken. It is IMPOSSIBLE to follow this recipe and get a dough.
    5th Nov, 2019
    Dear Webster1963 The amount of water (200 mls) is stated in the method
    27th Aug, 2019
    Love this recipe! I do half portions and make two smaller sized pizzas. I vary the toppings dependant on what’s in the fridge. Base is lovely and crispy and the dough doesn’t have to sit and rest all day.
    11th Aug, 2019
    I’ve been using this recipe to make pizza for 6 years. I follow the measurements exactly and it has never failed me. Sometimes we prove it, sometimes we don’t, I’ve done it a 100 ways and 100 different places and ovens, but it’s always perfect if you follow it exactly. Thanks for this gem.
    Melanie Roderick's picture
    Melanie Roderick
    10th Mar, 2019
    Absolutely love this recipe I used grated mozzarella instead and put garlic salt around the crust just before’s a must!


    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
    2nd Jul, 2019
    How many calories per pizza?
    goodfoodteam's picture
    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.
    26th Jul, 2018
    Can I use just normal flour or does it have to be bread flour ?
    goodfoodteam's picture
    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.
    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
    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
    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. 
    7th Nov, 2015
    Can I freeze after shaping and adding tomato base and cheese?
    goodfoodteam's picture
    19th Nov, 2015
    Yes, you can freeze unbaked pizza. Don't worry about proving it first, shape, top then get it into the freezer as soon as you can, open-freezing it on parchment lined baking trays. Wrap once solid.  They will keep like this for 6 weeks. To bake: unwrap and thaw at room temperature before baking according to the recipe or bake from frozen allowing approx. an extra 15 mins.


    Xhuliano Taka's picture
    Xhuliano Taka
    11th Sep, 2019
    This is so easy
    LydiaLeavyJones's picture
    10th Mar, 2019
    Grease the baking trays, and use more flour!
    Sam Coulthard's picture
    Sam Coulthard
    6th Mar, 2019
    It is really easy and quick.
    22nd Feb, 2017
    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
    19th Oct, 2014
    We used Plain flour rather than Strong and the recipe still tasted lovely!!
    12th Jun, 2014
    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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