Margherita pizza with sausages

Ingredients

• 500 gplain flour
• 3 gfresh baker’s yeast
• 75 ml (5 tablespoons)extra-virgin olive oil
• approximately 200–300 mlwarm water
• 2 pinchessalt
• 250 gbuffalo mozzarella
• 250 gpeeled tomatoes
• to tastedried oregano
• 12frankfurters
• to tastefresh basil leaves

Instructions

1. 1

   Make the well

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

2. 2

   Start the dough

   Begin mixing the dough with your fingertips. Add the salt, keeping it away from the yeast at first, then add the oil.

3. 3

   Add the water

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

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 it 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 volume, divide it into 4 pieces and roll each into a disc. Put them on an oiled baking tray or a tray lined with baking paper.

6. 6

   Rise and preheat

   Leave the small pizza bases 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. Cut the tomatoes and remove their excess liquid.

8. 8

   Prepare mozzarella

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

9. 9

   Top the pizzas

   Cover each pizza with the chopped tomatoes, then distribute the mozzarella and thinly sliced frankfurters over the top. Sprinkle with oregano.

10. 10

    Bake and serve

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

What is Margherita pizza with sausages?

Margherita pizza is an Italian tomato-and-mozzarella pizza, commonly finished with basil. This version adds frankfurters, making the topping heartier while keeping the familiar tomato, cheese and herb combination.

The method relies on a long, warm rise and a very hot oven. Those steps give the dough time to expand and help the individual pizzas bake quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 42g protein, 104g carbs, 43g fat.

The flour supplies most of the carbohydrates, while the olive oil and buffalo mozzarella contribute much of the fat. The mozzarella and frankfurters provide protein, and the sausages and cheese also make sodium a notable part of the portion. A green salad or plain vegetables alongside the pizza add freshness and balance the plate.

Building the dough

Yeast and salt: the method starts with the yeast in the centre of the flour and the salt kept to one side. This keeps the initial mixing stages distinct before everything is worked together.

Water and oil: add the warm water gradually rather than pouring in the full amount at once. Flour can absorb different amounts, so stop when the dough is soft, smooth and elastic.

Give the dough time

First rise: cover the dough and leave it somewhere warm for about 2 hours, until it has doubled in size. The recipe then calls for another couple of hours of rising after shaping, so allow for that time as well as the stated 25-minute total time.

Shaping: divide the risen dough into 4 pieces and roll them into discs. Keep the rounds on the prepared tray for their second rise.

Keep the toppings dry

Tomatoes: remove their excess liquid after cutting them so the base is not burdened with unnecessary moisture.

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

Bake for a browned base

Hot oven: preheat to 280°C for at least 30 minutes before the pizzas go in. The recipe uses the electric oven at its maximum temperature to bake them for about 12–13 minutes.

Doneness: look for a cooked, lightly browned base and melted mozzarella. Oven performance varies, so keep an eye on the pizzas as they approach the end of the stated baking time.

Serving ideas

Fresh finish: add the basil after baking, as directed, then serve the pizzas hot. Cut each round into wedges for sharing.

On the side: a simple green salad or sliced vegetables can add freshness alongside the rich cheese and sausages without competing with the pizza.

Recipe notes & tips

• Add the warm water gradually, as the dough may need somewhere between 200 and 300 ml.
• Keep the salt apart from the yeast when you first arrange the ingredients.
• Wait for the dough to double before dividing it into portions.
• Drain and pat the mozzarella dry to help prevent a watery topping.
• Give the oven at least 30 minutes to preheat to 280°C.
• Add the basil after baking so it stays fresh-tasting.

Variations

• Add chilli: sprinkle a little chilli over the toppings for gentle heat.
• Use fresh tomatoes: chop ripe tomatoes and drain away their excess juice before topping.
• Try another cheese: use drained, low-moisture mozzarella in place of buffalo mozzarella.
• Add olives: scatter sliced olives over the pizzas before baking.
• Change the herbs: use a little dried basil instead of oregano, or combine the two.

Common mistakes to avoid

• Adding all the water at once: the dough can become too wet; pour it in gradually and stop when the dough is soft and elastic.
• Putting salt directly on the yeast: keep the salt to one side as the method directs, then mix it in with the dough.
• Skipping the rises: the dough needs about 2 hours to double, followed by another couple of hours after shaping.
• Leaving moisture on the toppings: drain the tomatoes and dry the mozzarella so excess liquid does not collect on the pizza.
• Starting with a cool oven: preheat to 280°C for at least 30 minutes before baking.
• Overbaking: check the pizzas near the end of the 12–13-minute bake so the bases do not become too dark.

How to store

Refrigerate leftover pizza in a covered container for up to 3 days. Reheat in a hot oven or a dry frying pan until piping hot; the base may soften in a microwave.

Frequently asked questions