Pizza Margherita in 4 Easy Steps Recipe

Introduction

Pizza Margherita is a classic, simple Italian favorite known for its fresh flavors and crispy thin crust. With just a few quality ingredients, you can create an authentic and delicious pizza right at home in four easy steps.

Ingredients

• 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
• 100ml passata
• Handful fresh basil or 1 tsp dried
• 1 garlic clove, crushed
• 125g ball mozzarella, sliced
• Handful grated or shaved parmesan
• Handful cherry tomatoes, halved
• Handful basil leaves (optional)

Instructions

1. Step 1: Make the base. Put the flour into a large bowl, then stir in the yeast and salt. Make a well in the center, pour in 200ml warm water and the olive oil, and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
2. Step 2: Make the sauce. Mix the passata, basil, and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
3. Step 3: Roll out the dough. If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds about 25cm across using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
4. Step 4: Top and bake. Heat the oven to 240°C (fan 220°C) or gas mark 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over the bases with the back of a spoon. Scatter with mozzarella, parmesan, and cherry tomatoes, drizzle with olive oil, and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray and bake for 8–10 minutes until crisp. Serve with a little more olive oil and basil leaves if using. Repeat with the remaining pizza.

Tips & Variations

• If the dough is too wet, add a bit more flour and work it in. If too stretchy to roll out, let it rest for 10 minutes before trying again.
• Baking the pizza on a preheated sheet or tray helps cook the base evenly and prevents sogginess.
• If the topping cooks before the base, cover the pizza with foil and bake for another 5 minutes.
• Try different toppings like olives, ham, spicy sausage, jalapeños, or spinach with garlic for variety.
• Make a calzone by folding one half of the dough over the fillings, sealing the edge with water, and baking until golden.
• Use the dough to make garlic and rosemary bread by leaving it thicker, brushing with oil, studding with rosemary, and baking for 15 minutes. Brush with garlic butter before serving.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or a skillet to keep the crust crisp. Avoid microwaving as it can make the base soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and refrigerate it overnight. Bring it to room temperature before rolling out for easier handling.

What if I don’t have fresh basil?

Dried basil works well in the sauce if fresh is not available. Add it along with the passata and garlic to infuse flavor.

Pizza Margherita in 4 Easy Steps Recipe

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★★★★★

4.7 from 140 reviews

• Author: Luna
• Total Time: 25 minutes
• Yield: 2 pizzas (approximately 25cm each) 1x

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Description

This easy-to-make Pizza Margherita recipe guides you through creating a thin, crispy crust topped with a fresh tomato and basil sauce, gooey mozzarella, and parmesan cheese. Perfect for a quick homemade Italian classic with customizable toppings.

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Ingredients

Scale 1x2x3x

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 and Topping

• 100ml passata
• Handful fresh basil or 1 tsp dried basil
• 1 garlic clove, crushed
• 125g ball mozzarella, sliced
• Handful grated or shaved parmesan
• Handful cherry tomatoes, halved
• Handful basil leaves (optional, for garnish)

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Instructions

1. Make the Dough: In a large bowl, combine the strong bread flour, instant yeast, and salt. Make a well in the center and pour in 200ml warm water along with 1 tablespoon of olive oil. Use a wooden spoon to bring the mixture together into 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; allowing the dough to rise is optional but recommended for a slightly thicker crust.
2. Prepare the Sauce: In a bowl, mix the passata with the fresh or dried basil and the crushed garlic. Season with salt and pepper to taste. Let the sauce stand at room temperature while you shape the dough, allowing flavors to meld.
3. Roll Out the Dough: If you allowed the dough to rise, give it a quick knead on the floured surface and divide it into two equal balls. Using a rolling pin, roll each ball into a thin round approximately 25cm in diameter. Transfer the rounds onto floured baking sheets.
4. Top and Bake the Pizza: Preheat your oven to 240°C (fan 220°C) or gas mark 8. Place a baking sheet or an upturned baking tray on the top shelf of the oven to heat. Spread the prepared sauce evenly over each dough base using the back of a spoon. Scatter mozzarella slices, grated parmesan, and halved cherry tomatoes over the sauce. Drizzle lightly with olive oil and season with salt and pepper. Carefully place one pizza on its baking sheet onto the hot preheated baking sheet or tray in the oven. Bake for 8 to 10 minutes until the base is crisp and toppings are cooked and bubbling. Remove, garnish with fresh basil leaves and an extra drizzle of olive oil if desired. Repeat with the second pizza.

Notes

• If the dough is too wet, gradually add more flour while kneading until you achieve a workable consistency.
• If the dough is overly stretchy and difficult to roll, let it rest for 10 minutes before trying again.
• To ensure the base cooks fully, bake the pizza on top of a preheated baking sheet or tray.
• If toppings cook faster than the base, cover the pizza loosely with foil and continue baking for an additional 5 minutes.
• For extra flavor, try alternate toppings such as olives, ham, chargrilled artichokes, spicy sausage, jalapeños, spinach with gorgonzola, or mascarpone with pesto and mushrooms.
• To make a calzone, fold the pizza dough over half the toppings, pinch the edges to seal, and bake until golden.
• For garlic and rosemary bread, roll the dough thicker, brush with olive oil, stud with rosemary sprigs, bake for 15 minutes, then finish with garlic butter.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: Pizza Margherita, Italian pizza, homemade pizza dough, easy pizza recipe, thin crust pizza, mozzarella pizza, basil pizza