Pizza Margherita in 4 easy steps

Pizza Margherita in 4 easy steps

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(445 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

    Sign in or create your My Good Food account to join the discussion.
    23rd Apr, 2020
    Has anyone made this and cooked it in a pizza oven? Just wondering what I use to stop the pizza base sticking to the oven? Thanks.
    9th Jul, 2020
    I cooked this on a pizza stone (not an oven) and dusted it with LOTS of flour so it didn't stick. It cooked very quickly so, I will make the base thicker next time. Hope that is helpful.
    ibounceez's picture
    19th Apr, 2020
    i made these and they were incredible! i added sweetcorn, peppers, pepperoni, and red onion. instead of strong flour i used normal plain flour and it still worked out amazingly! i also added a bunch of herbs to the sauce to enhance the flavour and it was good. it was really filling and i'm craving some now. such an easy and delicious recipe!!!
    17th Apr, 2020
    I struggled to find yeast in any shops so looked up a ‘no yeast’ recipe and used approximately 2 teaspoons of baking powder as an alternative. This seemed to work fine. Lovely recipe and making for the second night in a row!
    scaryjane's picture
    14th Apr, 2020
    Just made this for lunch today. Totally agree with the others, absolutely brilliant pizza. I added a teaspoon caster sugar to the flour etc and left to rise for 3/4 hr. I also added loads of jalapenos. Don't think I'll be buying pizza again! #Lockdown lunch
    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


    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.
    29th Sep, 2015
    How long does it need to be left to rise? Thank you
    21st Apr, 2015
    Can you freeze the dough balls
    goodfoodteam's picture
    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. 
    9th Mar, 2015
    Am I wrong in thinking there should be some water in the pizza base?
    goodfoodteam's picture
    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. 


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