Margherita pizza

Ingredients

• 500 gplain flour
• 3 gfresh yeast
• 75 ml (5 tablespoons)extra-virgin olive oil
• about 200–300 mlwarm water
• 2 pinchessalt
• 250 gbuffalo mozzarella
• 250 gpeeled tomatoes
• to tastedried oregano
• to tastefresh basil leaves

Instructions

1. 1

   Make a well

   Pile the flour on the work surface and shape it into a well. Make a small hollow for the salt at one edge. Crumble the yeast into the centre and dissolve it with a little of the warm water.

2. 2

   Mix the dough

   Begin working the mixture with your fingertips. Add the salt, keeping it away from the yeast, followed by the oil.

3. 3

   Add the water

   Work in a circular motion, adding warm water as needed and gradually drawing in flour from the edges until a soft, smooth and elastic dough forms in the centre.

4. 4

   Let it rise

   Knead until the dough no longer sticks to your hands. Shape it into a ball, cut a cross in the top and cover with a tea towel. Leave it to rise in a warm place for about 2 hours.

5. 5

   Shape the bases

   Once the dough has doubled in size, divide it into 4 portions and roll each into a disc. Place them on an oiled baking tray or one lined with baking paper.

6. 6

   Rise and preheat

   Leave the mini pizzas in a warm place to rise for a couple of hours. Preheat the oven to 280°C at least 30 minutes before baking.

7. 7

   Prepare tomatoes

   Prepare the toppings. Chop the tomatoes, removing their watery liquid.

8. 8

   Prepare mozzarella

   Drain the mozzarella and pat it dry to remove excess moisture, then cut it into small cubes or thin, long slices.

9. 9

   Add the toppings

   Cover each pizza with the chopped tomatoes, then distribute the mozzarella over them. Sprinkle with oregano.

10. 10

    Bake and finish

    Drizzle with oil and bake in an electric oven at its maximum temperature, 280°C, for about 12–13 minutes. When baked, decorate with basil and serve piping hot.

What is Margherita pizza?

Margherita is a classic Italian pizza, closely associated with Naples and its tradition of baking pizza in a very hot oven. Its familiar toppings are tomato, mozzarella and basil.

This version uses buffalo mozzarella and dried oregano as well as fresh basil. The dough is hand-mixed and given two rises, which helps it bake into a tender base beneath the toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 25g protein, 100g carbs, 32g fat.

The flour provides most of the carbohydrates, while olive oil and buffalo mozzarella contribute much of the fat; the mozzarella also supplies most of the protein. Pair a pizza with a generous salad or vegetables for a more balanced plate.

The dough ingredients

Flour: the recipe does not specify a type, so plain flour is a practical choice. Add the warm water gradually; the amount needed can vary with the flour.

Yeast and salt: dissolve the yeast in a little warm water, and add the salt away from it as directed. The small quantity of yeast is paired with long rising times.

Give the dough time

First rise: knead until the dough is smooth and no longer clings to your hands, then cover it and leave it somewhere warm for about 2 hours. The stated cue is that it should double in volume.

Second rise: divide the dough into 4 portions, shape the discs and leave them warm for a couple of hours. Allow for this rising time when planning, as it is longer than the recipe’s stated 40-minute total time.

Keep the toppings dry

Tomatoes: remove the watery liquid after chopping so it does not soak the dough. Spread them over the bases rather than piling them in one wet area.

Mozzarella: drain and dry it before slicing or dicing. This is especially useful with buffalo mozzarella, which can release moisture as it bakes.

Bake for colour and texture

Oven heat: preheat to 280°C for at least 30 minutes before the pizzas go in. A thoroughly heated oven is important for baking the bases at the highest temperature available in this method.

Doneness: bake for about 12–13 minutes, as specified, and check that the crust is baked and the cheese has melted. Ovens vary, so use those visual cues alongside the timing.

Finish and serve

Basil: add the fresh leaves after baking, as the recipe directs, so they remain a fresh garnish rather than baking with the toppings.

Serve the pizzas hot, alongside a green salad or simply dressed vegetables. These add freshness to a meal centred on dough, cheese and oil.

Recipe notes & tips

• Add the warm water gradually, stopping when the dough is soft and elastic.
• Keep the salt at the edge of the flour well, away from the yeast at the start.
• Drain and dry both the tomatoes and mozzarella well to limit excess moisture.
• Give the oven at least 30 minutes to preheat to 280°C.
• Add the basil after baking, just before serving.

Variations

• Fresh oregano: use fresh oregano leaves instead of dried oregano for a different herbal finish.
• Tomato seasoning: add a little salt to the chopped tomatoes if desired, then drain off any liquid.
• Cheese slices: slice the mozzarella thinly rather than dicing it for a more even spread.
• Olive oil finish: drizzle a little of the measured oil over the toppings before baking.
• Smaller pizzas: divide the dough into more portions and adjust the baking time to suit their size.

Common mistakes to avoid

• Adding all the water at once: the dough may become too wet; pour it in gradually as the recipe instructs.
• Salt touching the yeast: keep the salt in its separate hollow while starting the dough.
• Skipping the rises: the dough needs both warm resting periods; allow time for it to double on the first rise.
• Wet toppings: excess tomato liquid or mozzarella moisture can make the base soggy; drain and dry both.
• A poorly heated oven: start preheating at least 30 minutes ahead and bake at 280°C.

How to store

Keep leftover pizza covered in the fridge and eat within 2 days. Reheat in a hot oven until warmed through; the crust may soften if reheated in a microwave.

Frequently asked questions