Margherita pizza

Ingredients

• 200 gplain flour
• 1 teaspoonsalt
• 150 mlhot water
• 1 teaspoonbaking powder
• 1 tablespoonextra-virgin olive oil
• 1 sheetbaking paper
• 50 gcherry tomatoes
• 100 gfried tomato sauce
• 4 tablespoonsextra-virgin olive oil
• 250 ggrated mozzarella
• 2 tablespoonsgrated Parmesan
• 1 handfulfresh basil

Instructions

1. 1

   Mix the dough

   Sift the flour into a bowl and make a well in the centre. Dissolve the baking powder in the hot water, then add it to the well with the salt and 1 tablespoon of olive oil. Mix everything until a firm dough forms, then transfer it to a floured work surface.

2. 2

   Knead and rise

   Knead the dough with your hands and a rolling pin until it no longer sticks to your fingers. Shape it into a ball, return it to the bowl and cover with a damp cloth to rise.

3. 3

   Shape the base

   After about 1 hour, when the dough has risen, take it out of the bowl and place it on a floured surface. Work it again, then roll it into a pizza shape. Put it on an oven tray lined with baking paper and leave it to rest.

4. 4

   Add the sauce

   Drizzle the remaining 4 tablespoons of olive oil over the dough, then spread the fried tomato sauce on top.

5. 5

   Top with cheese

   Scatter the grated mozzarella over the pizza, followed by the 2 tablespoons of grated Parmesan.

6. 6

   Add tomatoes

   Halve the cherry tomatoes and arrange them over the pizza with the fresh basil.

7. 7

   Bake the pizza

   With the oven preheated to 180°C, bake the pizza for 15–20 minutes. Keep an eye on it: the base should turn crisp and the cheese should melt completely; let it brown a little too, if you like.

What is Margherita pizza?

Margherita is a Neapolitan-style pizza, traditionally known for its tomato, mozzarella and basil topping. This homemade version keeps those familiar flavours while adding cherry tomatoes and Parmesan.

The method uses a simple dough and a generous layer of cheese, with olive oil and fried tomato underneath. The result is a richly topped pizza with fresh basil for a fragrant finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 541 calories, 26g protein, 34g carbs, 34g fat.

The flour supplies most of the carbohydrates, while the olive oil and mozzarella contribute much of the fat. The mozzarella and Parmesan provide protein; serve a slice with a salad or vegetables to balance the plate.

Making the dough

Flour well: sift the flour and make a central well so the liquid and seasonings can be mixed into it gradually.

Knead patiently: work the dough until it stops sticking to your fingers, then cover it with a damp cloth for its rise. The recipe allows about an hour for this stage.

Building the topping

Oil and tomato: spread the olive oil over the shaped base before adding the fried tomato sauce, as directed. Keep the sauce spread across the surface rather than heaped in one spot.

Cheese and tomatoes: distribute both cheeses, then arrange the halved cherry tomatoes and basil over the top. This gives each slice a mix of melted cheese and fresh, bright toppings.

Getting the bake right

Oven heat: bake at 180°C for 15–20 minutes, checking as it cooks. The recipe gives visual cues rather than a fixed finish time: look for a crisp base and fully melted cheese.

Browning: leave the pizza in until the cheese picks up a little colour if that is how you like it. Check the underside of the base as well so it does not become too dark.

Serving the pizza

Let the pizza settle briefly after baking so the melted cheese is easier to portion. Cut it into five servings as a main meal or share smaller slices alongside a simple salad.

The basil is added before baking in this recipe, so it will soften in the oven. If you prefer a fresher basil aroma, reserve a few leaves to add after baking.

Planning the timing

The listed total time is 20 minutes, but the method also specifies about an hour for the dough to rise, followed by 15–20 minutes of baking. Allow extra time for those stages when planning to serve the pizza.

Prepare the toppings while the oven heats and the shaped dough rests. The oven should be preheated to 180°C before baking.

Recipe notes & tips

• Flour the work surface before kneading and shaping to help prevent sticking.
• Use a damp cloth to cover the dough while it rises.
• Halve the cherry tomatoes evenly so they are easy to spread over the pizza.
• Check the base and cheese during the 15–20 minute bake rather than relying only on the timer.
• Allow the baked pizza to settle briefly before cutting.

Variations

• Basil finish: reserve a few leaves and scatter them over the pizza after baking.
• Extra tomato: add more halved cherry tomatoes for a juicier topping.
• Parmesan finish: add a little extra grated Parmesan on top before baking.
• Cheesier topping: increase the mozzarella for a thicker layer of melted cheese.
• Crisper base: roll the dough thinner before placing it on the baking-paper-lined tray.

Common mistakes to avoid

• Sticky dough: knead it on a floured surface until it no longer clings to your fingers.
• Skipping the rise: cover the dough with a damp cloth and allow about 1 hour to rise.
• Uneven topping: spread the tomato and cheeses across the surface rather than piling them in the middle.
• Whole cherry tomatoes: halve them before arranging them on the pizza so they are easier to distribute.
• Overbaking: check the base and cheese during the 15–20 minute bake and remove the pizza when the base is crisp.

How to store

Keep leftover pizza covered in the fridge and eat within 3 days. Reheat in an oven until hot, so the base can crisp up again.

Frequently asked questions