Margherita pizza

Ingredients

• 250 gstrong white bread flour
• 8 gfresh baker’s yeast
• 160 mlwater
• 5 gsalt
• 10 mlextra-virgin olive oil
• 200 gpassata or crushed tomatoes
• to tastesalt
• 125 gmozzarella
• 1 drizzleextra-virgin olive oil
• 8 or 10 leavesfresh basil

Instructions

1. 1

   Combine flour and yeast

   Put the flour, dissolved yeast and water in a bowl.

2. 2

   Add the salt

   Mix in the 5 g of salt.

3. 3

   Add the oil

   Pour in the 10 ml of extra-virgin olive oil.

4. 4

   Knead the dough

   Knead the dough, pausing to let it rest between bouts of kneading.

5. 5

   Let it rise

   Leave the dough to ferment for 2 hours.

6. 6

   Shape the dough

   Press the air out of the dough, shape it into a ball and leave it for a second fermentation.

7. 7

   Stretch the base

   Stretch the dough into a pizza base.

8. 8

   Season the tomato

   Add salt to the crushed tomatoes.

9. 9

   Spread the tomato

   Spread the seasoned tomato over the dough.

10. 10

    Part-bake the base

    Bake the base with the tomato for 2 minutes, then distribute the mozzarella over it.

11. 11

    Bake the pizza

    Bake the pizza for 12 to 13 minutes, then add a drizzle of olive oil.

12. 12

    Add the basil

    Scatter the basil leaves over the pizza.

13. 13

    Serve straight away

    Serve the pizza freshly made.

What is Margherita pizza?

Margherita is a classic Italian pizza, built around a short list of ingredients: dough, tomato, mozzarella and basil. Its appeal comes from letting those familiar flavours work together rather than piling on lots of toppings.

This version follows that simple approach and gives the dough time to rise before shaping. A short bake with the tomato on the base comes before adding the mozzarella.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 0g protein, 0g carbs, 0g fat.

The flour is the main source of carbohydrate, while the olive oil and mozzarella contribute much of the fat; mozzarella also provides most of the protein. Pair a portion with a generous salad or vegetables for a more balanced plate.

The dough and its ingredients

Strong flour: its higher protein content makes it suitable for a dough that needs kneading and stretching.

Fresh yeast: dissolve it before mixing it with the flour and water, as the method specifies.

Olive oil: the measured 10 ml goes into the dough; a separate drizzle is added after baking.

Kneading and proving

Resting between kneading bouts gives the dough pauses before its first rise. The method calls for 2 hours of fermentation, followed by pressing out the air and shaping the dough into a ball for a second fermentation.

The length of that second rest is not specified, so follow the dough’s appearance and the recipe’s stated timing where available rather than assuming a particular duration.

Getting the base ready

Tomato first: season the crushed tomatoes with salt, then spread them over the stretched dough. Use an even layer so the topping is distributed across the base.

Mozzarella next: the recipe adds it after the tomato-covered base has baked for 2 minutes. This order keeps the cheese out of that initial bake.

Baking and finishing

The method gives two stages: bake the tomato-topped dough for 2 minutes, add the mozzarella, then bake for a further 12 to 13 minutes. It does not specify an oven temperature, so use the temperature recommended by the original recipe or your oven’s suitable pizza setting.

Look for a cooked base and melted mozzarella, checking towards the end of the stated baking time. Finish with the oil drizzle and basil, then serve freshly made.

Serving ideas

Serve the pizza while hot, when the mozzarella is soft and the basil is fresh. A simple green salad or lightly dressed vegetables make an easy accompaniment without competing with the toppings.

For two servings, cut the pizza into pieces and divide it between the table. Add sides separately so everyone can balance their plate to taste.

Recipe notes & tips

• Keep the salt added to the tomato separate from the measured 5 g used in the dough.
• Let the dough rest between kneading bouts, as directed, rather than trying to do all the kneading at once.
• Stretch the dough gently so it keeps an even shape.
• Spread the tomato in a thin, even layer across the base.
• Add the mozzarella after the 2-minute initial bake.
• Add the basil after baking so it is served fresh.

Variations

• Use fresh tomatoes: finely chop ripe tomatoes and drain excess liquid before seasoning.
• Try buffalo mozzarella: use it in place of the mozzarella, draining it well first.
• Add black pepper: grind a little over the tomato before baking.
• Include oregano: scatter a small amount over the tomato for a more herb-forward flavour.
• Make individual pizzas: divide the dough before stretching and adjust the bake to suit their size.

Common mistakes to avoid

• Skipping the dough rests: the method relies on resting during kneading and fermentation, so allow the dough those pauses.
• Adding mozzarella too early: follow the 2-minute tomato-only bake before distributing the cheese.
• Overloading the tomato: spread a thin, even layer so the base is not burdened with excess topping.
• Guessing the oven temperature: it is not included in the supplied method, so check the original recipe or use a suitable pizza setting.
• Leaving off the finishing ingredients: add the olive oil drizzle and basil after baking, as directed.

How to store

For the best texture, eat the pizza freshly made. Refrigerate leftovers in a covered container and use within 2 days; reheat in an oven until hot.

Frequently asked questions