Margherita Pizza



For the base:

  • 300g strong bread flour
  • 1tsp instant yeast
  • 1tsp salt
  • 1 tsp olive oil

For the tomato sauce:

  • 100ml passata
  • Handful fresh basil or 1tsp dried
  • 1 garlic clove, crushed

For the topping:

  • 125g mozzarella, sliced
  • Handful of grated or shaved parmesan
  • Handful cherry tomatoes halved.


  • Make the base:  Place flour into a large bowl, and then stir in 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 minutes 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.
  • 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.
  • 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 2 floured baking sheets.
  • Top and bake:  Heat oven to 240°C. 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 minutes until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

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