Margherita pizza topped with basil leaves

Margherita pizza

  • serves 2
  • A little effort

Learn to make your own pizza dough from scratch with this easy step-by-step recipe. We've gone for a classic topping of tomatoes, mozzarella and basil but you can customise with your favourite ingredients.

Advertisement

Try this recipe for Margherita pizza, then check out our pepperoni pizza, pizza pie, vegan pizza and more impressive pizza recipes

Advertisement

Ingredients

  • strong white bread flour 250g
  • 00 flour 250g
  • fresh yeast or dried yeast 1 tsp
  • tomatoes 400g tin
  • garlic 2 cloves, sliced
  • basil small bunch, chopped (keep a few leaves for the top)
  • olive oil
  • mozzarella 1 ball, torn into pieces
  • semolina or polenta for dusting

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 

Syrian red pepper muhummara and halloumi pizzas

Nutritional Information

  • Kcals 1316
  • Fat 43.9g
  • Carbs 201.1g
  • Fibre 10g
  • Protein 41.7g
  • Salt 1.06g
Advertisement