Margherita pizza

Ingredients

• 250 gmozzarella
• 80 gtomato sauce
• 1 leafbasil
• 300 gstrong white bread flour
• 200 mlwater
• 7 gfresh yeast
• 30 ml (2 tablespoons)olive oil
• 1 pinchsalt

Instructions

1. 1

   Mix the dough

   Put the flour in a large bowl. Add a pinch of salt, the olive oil, crumbled fresh yeast and water, then mix everything together.

2. 2

   Knead and rise

   Turn the dough out on to a floured surface and knead for a few minutes. Shape it into a ball and place it in a bowl. Cover with a clean cloth and leave for 50 minutes to 1 hour, until doubled in volume.

3. 3

   Shape the bases

   Divide the dough into two pieces. Roll each one out into a round pizza base to your preferred thickness, then leave the bases to rest for about 30 minutes.

4. 4

   Top and bake

   Place the dough on a baking tray lined with baking parchment. Spread tomato sauce over each base and add slices of mozzarella. Bake in an oven preheated to 250°C for 10 minutes.

5. 5

   Finish and serve

   When the dough is golden, take the pizza out of the oven and leave it to rest for 2 minutes. Add the basil leaves, cut into 8 portions and serve hot.

What is Margherita pizza?

Margherita is an Italian pizza topped simply with tomato, mozzarella and basil. This homemade version keeps the toppings restrained and makes its own dough, so the soft, chewy base is part of the appeal.

The method relies on giving the dough time to rise and rest before baking. Those pauses make it easier to shape and help the base bake up golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 532 calories, 23g protein, 56g carbs, 24g fat.

The flour and tomato sauce provide most of the carbohydrates, while mozzarella contributes much of the protein and fat; olive oil adds further fat. Pair a portion with a generous salad or vegetables for a more balanced plate.

Choosing the ingredients

Strong flour: its higher protein content helps give the dough structure and a pleasantly chewy bite.

Mozzarella: slice it so it can be spread across the sauce. If it seems very wet, let excess moisture drain before topping the dough.

Tomato sauce: use a smooth sauce and spread it in a thin layer, leaving the dough visible around the edge.

Getting the dough right

Mixing: crumble the fresh yeast into the bowl and combine it with the water, oil, salt and flour until no dry flour remains.

Kneading: work the dough on a lightly floured surface for a few minutes, until it comes together as a smooth ball.

First rise: cover the bowl with a clean cloth and wait until the dough has doubled, allowing 50 minutes to 1 hour.

Shaping and resting

Divide: split the risen dough into two equal pieces for two pizza bases.

Roll: use a rolling pin to shape each piece into a round, choosing the thickness you prefer.

Second rest: leave the shaped bases for about 30 minutes before adding toppings, as the recipe directs.

Baking and doneness

Oven: preheat it to 250°C before the pizza goes in, so the base starts baking at a high temperature.

Doneness: bake for 10 minutes and look for golden dough. If the base is not golden yet, use its colour as the cue described in the method rather than relying only on the timer.

Rest: leave the pizza for 2 minutes after baking before adding basil and cutting it.

What to serve with it

A green salad or simply dressed vegetables make a fresh side alongside the rich cheese and bread. Serve the pizza hot, soon after its short rest.

The recipe makes two bases and instructs you to cut the pizza into 8 portions. For an easy meal, serve a portion with vegetables or salad.

Recipe notes & tips

• Measure the water and flour accurately to keep the dough easy to work with.
• Use a clean cloth to cover the dough while it rises so the surface does not dry out.
• Flour the work surface lightly before rolling the dough.
• Preheat the oven to 250°C before baking.
• Add the basil after baking, as directed, to keep its fresh flavour.
• Let the pizza rest for 2 minutes before cutting.

Variations

• Extra basil: add a few more fresh leaves after baking for a stronger herbal note.
• Garlic sauce: stir a little crushed garlic into the tomato sauce before spreading it on the base.
• Mixed tomatoes: use a smooth tomato sauce with a few thin tomato slices on top.
• Cheese blend: replace some of the mozzarella with another melting cheese.
• Thin base: roll the dough thinner for a crisper, less doughy result.

Common mistakes to avoid

• Skipping the first rise: the dough needs 50 minutes to 1 hour to double, so give it time before shaping.
• Using too much flour: excess flour can make the dough dry; flour the work surface only lightly.
• Topping too heavily: too much sauce or mozzarella can weigh down the base, so spread them in a moderate layer.
• Starting with a cool oven: preheat to 250°C so the pizza bakes at the temperature specified.
• Baking by time alone: check that the dough is golden after 10 minutes, as ovens can differ.
• Adding basil before baking: add the leaves after the pizza comes out of the oven, as the method directs.

How to store

Keep leftover pizza covered in the fridge and eat within 2–3 days. Reheat in a hot oven until warmed through; the base is usually crisper than when reheated in a microwave.

Frequently asked questions