Margherita Pizza

Ingredients

• 250 g (2 cups)plain flour
• 5 ml (1 tsp)yeast
• 240 ml (1 cup)water
• 240 g (1 cup)crushed tomatoes
• 227 g (8 oz)mozzarella
• to tastefresh basil
• to tasteolive oil
• to tastesalt

Instructions

1. 1

   Make the dough

   Mix the flour, yeast, water and salt. Knead the mixture, then leave the dough to rise.

2. 2

   Prepare the sauce

   Stir together the crushed tomatoes, salt and olive oil.

3. 3

   Assemble the pizza

   Spread the tomato sauce over the dough, then add the mozzarella and basil.

4. 4

   Bake the pizza

   Bake in an oven preheated to 245°C (475°F) for 10–12 minutes.

What is Margherita pizza?

Margherita is a classic Italian pizza, commonly associated with Naples, topped with tomato, mozzarella and basil. This version keeps the toppings simple so each one can be tasted.

The balance depends on a well-risen base and a light layer of sauce, rather than piling on extra ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 38g carbs, 15g fat.

The flour provides most of the carbohydrates, while mozzarella and olive oil contribute much of the fat; mozzarella also supplies protein. Pair a slice with a green salad or other vegetables to add freshness and round out the plate.

Keep the dough manageable

Mixing and kneading: Combine the flour, yeast, water and salt, then knead until the dough comes together and feels more even. Leave it to rise before shaping; the recipe does not specify a rise time, so use the dough’s expansion as your cue.

Shaping: Handle the risen dough gently so it is easier to spread into a base. Avoid pressing it excessively thin in the centre.

Make a balanced sauce

Tomatoes: Crushed tomatoes give the pizza a simple, fresh-tasting base. If they seem especially watery, drain off some excess liquid so the topping does not make the dough soggy.

Seasoning: Stir salt and olive oil into the tomatoes before spreading the sauce. Use a thin, even layer and leave a little room around the edge.

Choose and place the toppings

Mozzarella: Distribute the cheese across the sauce rather than placing it all in one area. Even coverage helps it melt throughout the pizza.

Basil: Add the fresh leaves with the mozzarella as directed. Keep the topping layer modest so the base can bake properly.

Bake until ready

Oven heat: Preheat the oven to 245°C (475°F) before baking. A properly heated oven helps the dough cook in the specified 10–12 minutes.

Doneness: Check that the crust is browned and the mozzarella has melted. If it needs longer, watch it closely rather than relying only on the clock.

Serve it simply

Let the pizza rest briefly after baking so the melted cheese settles and it is easier to slice. Serve it on its own or with a crisp green salad for a fresh contrast.

Because the toppings are uncomplicated, a side of vegetables can add variety without competing with the tomato, mozzarella and basil.

Recipe notes & tips

• Measure the flour and water before mixing to keep the dough proportions consistent.
• Let the dough rise before shaping it, as directed in the method.
• Spread the sauce in a thin layer to help the base bake without becoming soggy.
• Distribute mozzarella evenly so it melts across the pizza.
• Preheat the oven fully before putting the pizza in.
• Check the crust and cheese near the end of the 10–12 minute baking time.

Variations

• Extra basil: Add a few more fresh leaves for a more pronounced herbal flavour.
• Garlic sauce: Stir a little finely chopped garlic into the tomato mixture.
• More vegetables: Add thinly sliced mushrooms or peppers in a light layer.
• Cheese blend: Replace some mozzarella with a little grated hard cheese.
• Chilli finish: Add chilli flakes to the tomato sauce for gentle heat.

Common mistakes to avoid

• Wet sauce: Excess liquid can soften the base; drain watery tomatoes before mixing the sauce.
• Heavy toppings: Too much mozzarella or sauce can slow cooking; spread a modest, even layer.
• Cold oven: The crust may bake unevenly; preheat to 245°C (475°F) first.
• Uneven cheese: Clumps leave some slices bare; distribute the mozzarella across the sauce.
• Overbaking: The crust can become too dry; check the pizza at 10 minutes.

How to store

Refrigerate leftover slices in a covered container for up to 3 days. Reheat in an oven until hot, or warm in a frying pan to help the base crisp again.

Frequently asked questions