How to make a Margherita Pizza

Marghertia pizza sitting on a board with a few slices missing

5 from 10 votes

Pizza is such a crowd pleaser and can be anything from a snack to a meal. This recipe gets the most delicious Margherita Pizza onto the table in less than an hour. You benefit by knowing what is in your pizza, no unusual ingredients or preservatives and it'll taste amazing. Tasting amazing, of course, is the most important bit !

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Prep Time 10

Cook Time 18

Proving Time 25

Total Time 53

Servings: 2 people

Course: Main Course, Snack

Cuisine: Italian, Worldwide

Calories: 664

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

Pizza Dough

2 cups strong white bread flour
2/3 cup lukewarm water
1 tablespoon olive oil
2 1/2 teaspoons dried fast action yeast This is the kind that doesn't need to be started off with warm water etc. It may say that it's also suitable for use with bread machines.
1/2 teaspoon salt

Margherita Pizza Topping

2/3 cup passata or sieved chopped tomatoes
pinch of salt
2 balls of mozzarella each approximately 125g/4 1/2 ounces in weight. One for each pizza base.
small handful of basil leaves

Equipment

baking tray preferably a pizza tray that has holes in the base that allow the pizza base to cook evenly
mixing bowls
Measuring equipment
tea towels to cover the dough whilst it rises
1 Rolling Pin

Method

Measure the flour, yeast and salt into a mixing bowl. (keep the salt and the yeast separate.)
2 cups strong white bread flour, 1/2 teaspoon salt, 2 1/2 teaspoons dried fast action yeast
Add the olive oil and gradually add in 2/3 of the lukewarm water and mix the flour around. Gradually add a little bit of water at a time until you've picked up all of the flour from the sides of the bowl. You may not need all of the water. You want a dough that is soft but not soggy.
1 tablespoon olive oil, 2/3 cup lukewarm water
Once you have a dough, knead it for approximately 5 minutes to get a nice smooth, elastic pizza dough.
Put the dough into a lightly oiled bowl, cover and leave it to rise for about 25 minutes or until it has doubled in size.
Measure the passata into a bowl and add a pinch of salt. Stir to distribute through the tomatoes.
2/3 cup passata, pinch of salt
Once the dough has doubled in size, sprinkle the work surface with a little flour tip the dough out and divide it into 2 equally sized pieces.
Preheat the oven to 390F/200C/180C Fan. Grease two baking trays or a pizza tray.
Shape these dough pieces into balls. Flatten into rounds using the heel of your hand.
The best way to get a really nice thin pizza base is to use a rolling pin. Dust everything lightly with flour to prevent sticking. If you're feeling daring you can spin the dough out into a circle. Otherwise, continue with the rolling pin until you get a nice circular base.
Spoon the passata over the pizza bases leaving an edge all the way around of approximately 2cm/1 inch. Spread it out evenly using the back of a spoon.
Either tear the mozzarella cheese roughly over the surface or cube the mozzarella first and then spread it over the topping.
2 balls of mozzarella
Bake the pizza for approximately 16 minutes then remove it from the oven. Sprinkle or tear over the fresh basil leaves and put back into the oven for a further 2 minutes or until the pizza is bubbling and is a nice golden brown colour. Repeat this with both pieces of pizza dough.
small handful of basil leaves
Remove from the oven and serve with your favourite pizza accompaniments.

Nutrition

Serving: 1pizzaCalories: 664kcalCarbohydrates: 104gProtein: 27gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 639mgPotassium: 634mgFiber: 9gSugar: 4gVitamin A: 428IUVitamin C: 9mgCalcium: 141mgIron: 3mg

Notes

Note: Nutritional Information is computer generated and is intended as a guideline only.

These pizzas are best eaten fresh but may be stored in the fridge for up to 2 days.

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