Margherita pizza
Published: January 16, 2023 at 10:30 AM
Save recipe
Serves 2
A little effort
Total time: 30 mins
+ proving
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Learn to make your own pizza dough from scratch with this easy recipe. We've gone for a classic topping of tomatoes, mozzarella and basil but you can customise
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this recipe for Margherita pizza, then check out more pizza recipes, including our pepperoni pizza, pizza pie, detroit-style pizza, vegan pizza. Take your pizza-making skills to the next level with our pizza sauce.
Looking for a simple homemade pizza recipe? We show you how to to make a basic pizza dough by mixing together the ingredients, then kneading and stretching the dough by hand and leaving it to prove. Once your pizza base is perfected, why not choose your favourite toppings to decorate? We've opted for a classic pizza Margherita but this can easily be customised.
Ingredients
Nutrition
-
250g strong white bread flour
-
250g 00 flour
-
1 tsp fresh yeast or dried yeast
-
400g tin tomatoes
-
2 cloves garlic
sliced
-
small bunch basil
chopped (keep a few leaves for the top)
-
olive oil
-
1 ball mozzarella
torn into pieces
-
for dusting semolina or polenta
Nutrition: per serving
- kcal1316
- fat43.9g
- carbs201.1g
- fibre10g
- protein41.7g
- salt1.06g
Ad
Method
-
step 1
Put the flour, yeast, 1 tbsp oil, 300ml lukewarm water and a big pinch of salt in a bowl and mix to a soft, wettish dough. Knead in a mixer or by hand, lifting the dough as you work it to keep it light, until the dough is smooth – about 10 minutes. try not to add any more flour – it will get less wet as you work it, but should still be very soft when you finish kneading. Put in a bowl, cover and leave to rise for 2 hours. Heat the oven as hot as it will go. Put a pizza stone or heavy baking sheet in the oven.
-
step 2
Meanwhile tip the tomatoes into a pan and cook over a high heat until they thicken a little and the juice is no longer watery (break them up if they are whole). Take off the heat, stir in the garlic and basil and season well.
-
step 3
Tip the dough out of the bowl onto a floured surface and divide into 2 or 4. Knead very briefly so you don’t squash out too much air. Roll and stretch each batch out as much as you can to make a large pizza base – the thinner the dough, the crisper the base.
-
step 4
Drizzle the base with 2 tbsp olive oil and spread over some tomato sauce. Carefully lift onto the hot baking sheet or pizza stone (dusted with semolina or polenta to stop it sticking). Scatter with mozzarella and drizzle more oil, then cook for 10-12 minutes or until the crust is crisp and browned. Add more fresh basil leaves and olive oil.
Try one of our other pizza recipes
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue