Pizza Margherita in 4 easy steps

Pizza Margherita in 4 easy steps

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(348 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.
    Meg125
    6th Dec, 2018
    4.05
    I'm sure there's too much liquid in this recipe as written - as I've learned to my cost in the past with sticky messes all round! However if you are stingy with both the oil and the water this recipe can produce an excellent pizza base. Rolls out well and doesn't stick to either the peel (if you've got one) or the pizza pan. Cut the amount of water by about 20% to being with, only add more if you need it, and enjoy a great pizza!
    Farin Habib's picture
    Farin Habib
    30th Oct, 2018
    I agree with some of the comments that there is too much water in the recipe. The dough was too wet to handle so used less water and that worked better. More seasoning also needed and I naked the dough first for 5 minutes then added topping and returned do oven. Otherwise good recipe fod kids too.
    shellsmith80
    17th Sep, 2018
    I have tried this recipie a couple of times now and am feeling like a bit of a muppet that i just can't seem to get the dough right! Each time I try and roll out the dough it is super springy and just contracts back into a thick base that then won't cook properly in the oven leaving a stodgy base. No matter how hard I seem to try and beat the dough into submission and get it nice and thin it just doesn't seem to cook properly. What might I be doing wrong?! I place another oven sheet under the pizza as suggested. I am also using instant yeast out of a sachet as per the ingredients but might there be different types? I have even watched the video and can't seem to see what I am doing differently. Please help as I really want to be able to do this one!!
    Tony Hook's picture
    Tony Hook
    26th Oct, 2018
    Try these, they might help 1. Rolling dough takes more force than with pastry etc, try rolling on a lower down surface as this will make it easier to apply more pressure. 2. Try letting the dough rest for a few mins when it starts to spring back and then try again, rest and roll. 3. If you are kneading the dough knead less or not at all, if you have let it rise just knock it back and flatten by hand into a round and then roll out. 4. Strong flour has more gluten than plain flour and that is what gives bread/pizza it's 'chew/bite'. try substituting some of the strong flour with plain, experiment a bit. Hope this helps
    Versuvious
    28th May, 2018
    5.05
    I've just made 2 pizza's with the recipe and the dough come out awesome. The amount of everything was perfect. Thankyou for sharing. I will be saving this recipe to use again.... :)
    Kainé's picture
    Kainé
    26th May, 2018
    I work in a canteen in a day centre and we were looking for a simple and quick homemade pizza recipe and it was a great success. I times the recipe at work by 5, and it has turned out perfectly every single time and has now been permanently added to the menu as it went down a storm with the customers.
    Account Holder's picture
    Account Holder
    20th Mar, 2018
    good
    orlakate123
    8th Mar, 2018
    4.05
    Really good recipe as a base, but I agree with other comments that you should add the water with caution as it gets too wet to handle. The second time I used this recipe I cooked the bases for about 5 mins before adding toppings and they were much more crisp and evenly cooked
    Bobby Sharpe's picture
    Bobby Sharpe
    29th Jan, 2018
    thanks for the homework being done 4 me
    sfsack
    26th Jan, 2018
    5.05
    Just tried this this eve. Definitely too much water, may use 150ml next time. Also would add more seasoning to the base to give more flavour. I didn't let it rise but found the base lovely and thick. Was a big hit with my kids

    Pages

    simona8
    29th Sep, 2015
    How long does it need to be left to rise? Thank you
    nichamster
    21st Apr, 2015
    5.05
    Can you freeze the dough balls
    goodfoodteam's picture
    goodfoodteam
    12th May, 2015
    Hi nichamster Thanks for your question. Yes - freeze after first rise. Defrost in the fridge overnight, then leave to sit on the work surface to come to room temp before shaping and proving. 
    Hlstevo
    9th Mar, 2015
    Am I wrong in thinking there should be some water in the pizza base?
    goodfoodteam's picture
    goodfoodteam
    12th May, 2015
    Hi Hlstevo, thanks for getting in touch. As with all our recipes we do not list water in the ingredients - only in the method. Please refer to the method text to confirm the quanity of water needed. 

    Pages

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