Pizza Margherita in 4 easy steps
- Good Food team
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Makes 2 pizzas, serves 4
Easy
Prep: 25 mins
Cook: 10 mins
A star rating of 4.7 out of 5.569 ratingsRate
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Even a novice cook can master the art of perfect pizza with our step-by-step guide. This homemade pizza recipe features a simple pizza dough and toppings.
Easily doubled
Easily halved
Freezable (uncooked pizzas)
Egg-free
Low sugar
Nut-free
Vegetarian
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Try this homemade pizza recipe, then check out more of our easy pizza recipes, including our quick and easy air fryer pizza.
Ingredients
Nutrition
Units:
MetricUS
For the base
-
300g strong bread flour
-
1 tsp instant yeast
(from a sachet or a tub)
-
1 tsp salt
-
1 tbsp olive oil
plus extra for drizzling
For the tomato sauce
-
100ml passata
-
handful fresh basil
or 1 tsp dried
-
1 garlic clove
crushed
For the topping
-
125g ball mozzarella
sliced
-
handful grated or shaved parmesan
(or vegetarian alternative)
-
handful of cherry tomatoes
halved
To finish
- handful of basil leaves (optional)
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Nutrition: per serving
-
kcal431
-
fat15g
-
saturates7g
-
carbs59g
-
sugars2g
low
-
fibre3g
-
protein19g
-
salt1.9g
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Method
-
step 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.
-
step 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.
-
step 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.
-
step 4
Top and bake: heat the oven to 240C/220C fan/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.
RECIPE TIPS
TROUBLESHOOTING
If the dough is too wet: add a bit more flour and work it in. If dough is too stretchy to roll out: leave it to rest for 10 mins or so, then try again. You need far more pressure when rolling dough than when rolling out pastry. If the base isn’t cooked: baking the pizza on top of a preheated sheet or tray should prevent this. However, it could be too thick or have too much topping. If the topping is cooked before the base, cover with foil and give it another 5 mins.
CHOOSE YOUR TOPPINGS
Fancy a bit more topping? Here's some suggestions. Olives, ham and chargrilled artichokes; Spicy sausage, chilli or jalapeños and sliced tomato; Spinach, garlic, gorgonzola cheese and a whole egg cracked on top; Creamy mascarpone, pesto, roasted red peppers and sliced mushrooms. Or if you're not sure what you fancy – why not do half and half? Also try our cheesy courgette pizza.
CALZONE
Pile sauce and toppings onto one half of the dough circle, brush the edge with a little water, then fold and pinch to make a pasty shape. Bake until golden as before.
GARLIC & ROSEMARY BREAD
Leave the dough a bit thicker, brush with oil and stud with rosemary sprigs. Bake for 15 mins or until risen and golden. Brush with garlic butter.
Recipe from Good Food magazine, September 2007
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A star rating of 4.7 out of 5.569 ratings
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