Description
This classic Pizza Margherita recipe offers a simple yet delicious homemade pizza with a thin, crispy crust topped with a flavorful tomato sauce, fresh mozzarella, parmesan, and cherry tomatoes. Made in just four easy steps, it provides an approachable way to enjoy authentic Italian flavors from your own kitchen.
Ingredients
Scale
For the Dough
- 300g strong bread flour
- 1 tsp instant yeast (from a sachet or a tub)
- 1 tsp salt
- 1 tbsp olive oil, plus extra for drizzling
- 200ml warm water
For the Sauce
- 100ml passata
- handful fresh basil or 1 tsp dried basil
- 1 garlic clove, crushed
Toppings
- 125g ball mozzarella, sliced
- handful grated or shaved parmesan
- handful cherry tomatoes, halved
- handful fresh basil leaves (optional)
Instructions
- Make the base: Put the flour into a large bowl and stir in the yeast and salt. Make a well in the center, pour in 200ml warm water and olive oil, and combine everything with a wooden spoon until you have a soft, fairly wet dough. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a tea towel and set aside. Rising the dough is optional for a thin crust.
- Make the sauce: In a bowl, mix the passata, basil, and crushed garlic together and season to taste. Leave the sauce to stand at room temperature while you prepare the dough.
- Roll out the dough: If you let the dough rise, punch it down with a quick knead, then divide it into two balls. On a floured surface, roll out each ball into a large round about 25cm across using a rolling pin. The dough should be rolled very thin as it will rise in the oven. Transfer the rounds onto two floured baking sheets.
- Top and bake: Preheat oven to 240°C (fan 220°C, gas mark 8). Place another baking sheet or an upturned baking tray on the top shelf inside the oven to preheat. Spread the sauce evenly over the dough bases using the back of a spoon. Scatter slices of mozzarella, grated parmesan, and halved cherry tomatoes on top. Drizzle with olive oil and season. Carefully place one pizza, still on its baking sheet, onto the preheated sheet or tray. Bake for 8-10 minutes until the crust is crisp and golden. Remove, drizzle with extra olive oil and garnish with fresh basil leaves if desired. Repeat with the second pizza.
Notes
- If the dough is too wet, add a little more flour and work it in while kneading.
- If the dough is too stretchy to roll out, let it rest for 10 minutes and then try again, applying more pressure.
- To ensure the base cooks properly, bake the pizza on a preheated baking sheet or tray.
- If the toppings cook faster than the base, cover the pizza with foil and bake for an additional 5 minutes.
- For variations, try toppings such as olives, ham, chargrilled artichokes, spicy sausage, jalapeños, spinach with gorgonzola, or mascarpone with pesto.
- For a calzone, fold the dough over the toppings and pinch the edges before baking.
- To make garlic and rosemary bread, leave the dough thicker, brush with olive oil, stud with rosemary, bake for 15 minutes, then brush with garlic butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Pizza Margherita, homemade pizza, Italian pizza, easy pizza recipe, thin crust pizza, mozzarella pizza, classic pizza
