Pizza Margherita in 4 easy steps

Pizza Margherita in 4 easy steps

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(444 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.
    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.
    Aleena Anwar's picture
    Aleena Anwar
    9th May, 2020
    It says 200ml water, check before you comment.
    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!
    Kristen Gickel's picture
    Kristen Gickel
    10th Feb, 2019
    Great 'quick pizza dough' recipe. I usually make pizza dough leaving it to prove and so forth but was looking for a quick recipe today due to being short of time. This was absolutely perfect. The measurements are fine - I do not understand some of the other comments, it is not overly sticky, once you knead the dough on a light dusting of flour it is easy to roll out. Made a great garlic pizza bread and couldn't be happier considering I didn't need to prove the dough and had this all done and cooked in less than 30 mins! Family were very happy with the result. Will be using this recipe again!
    20th Jan, 2019
    I made the dough part of this recipe last night and only used approx 120ml water thanks to the reviews and it turned out perfect. I made one big pizza but next time I’ll make two and roll them out thinner as it seemed to take forever to cook through.
    Pizza Coupons's picture
    Pizza Coupons
    9th Jan, 2019
    Tried this last night and it wasawesome! Thanks ! - Best Regards
    FamilyLee's picture
    10th Dec, 2018
    Super easy recipe I use all the time with my kids. I find 200ml water is perfect unlike other reviewers, and usually rest for 10-15mins before rolling out. I add 1tsp dried oregano to the dough for extra flavour, and we play around with various toppings. A favourite simple tea in our house!


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