Name: Homemade Margherita Pizza with Fresh Basil Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 300g strong white bread flour, plus extra for dusting; 1 tsp instant yeast; 1 tsp salt; 200ml warm water (not too hot); 1 tbsp olive oil; 1 tbsp olive oil; 2 garlic cloves, crushed; 200ml passata; 8 mozzarella pearls, halved; Small bunch fresh basil; Olive oil, for drizzling; Salt and freshly ground black pepper, to season

Introduction

Making pizza from scratch is easier than you think, especially with a simple homemade tomato sauce that brings fresh flavors to every bite. This recipe guides you through preparing a crisp, thin crust topped with a garlicky tomato sauce, fresh mozzarella, and fragrant basil. Perfect for a cozy night in or a casual gathering with friends.

A white plate with six slices of pizza arranged in a circle, each slice showing a thin crust that is light golden brown around the edges. The pizza has a base layer of red tomato sauce covered unevenly with melted white cheese that forms small, rounded patches. Fresh green basil leaves are scattered on top of the cheese and tomato sauce, adding a vibrant touch. The plate sits on a white marbled surface with extra basil leaves placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a bowl, tip in the flour, then stir in the instant yeast and salt. Make a well in the center and pour in the warm water and 1 tablespoon of olive oil. Use a wooden spoon to stir until you have a soft, fairly wet dough.

Step 2: Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth. Cover with a tea towel and leave to rise for about an hour, or until it doubles in size. Alternatively, leave the dough in the bowl, covered in the fridge overnight to prove slowly.

Step 3: While the dough rises, prepare the sauce. Heat a tablespoon of olive oil in a small pan and gently fry the crushed garlic until fragrant but not browned. Add the passata and simmer until the sauce thickens slightly. Set aside to cool.

Step 4: Once risen, knock back the dough by kneading it gently in the bowl. Tip it out onto a floured surface and divide into two equal balls. Roll each ball out into a thin teardrop shape about 25cm across, which fits a baking sheet well.

Step 5: Preheat your oven to 240°C (220°C fan) or gas mark 9, placing a large baking sheet inside to heat. Transfer one dough base to a floured baking sheet. Spread a spoonful of the cooled tomato sauce evenly over the base with the back of the spoon. Scatter half the halved mozzarella over the sauce, drizzle with olive oil, and season to taste.

Step 6: Slide the pizza, on its baking sheet, onto the hot baking sheet in the oven. Bake for 8–10 minutes until the crust is crisp and golden. Repeat with the second pizza.

Step 7: Garnish with fresh basil before serving and enjoy your homemade pizza!

Tips & Variations

For extra flavor, add a pinch of dried oregano or chili flakes to the tomato sauce while simmering.

Use buffalo mozzarella for a creamier texture and richer taste.

Swap out mozzarella for your favorite cheese combinations, like provolone or parmesan shavings.

If you prefer a thicker crust, roll the dough a little less thinly and extend the baking time by a few minutes.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and leave it to prove slowly overnight in the fridge. This not only saves time on the day but also improves the dough’s flavor and texture.

What if I don’t have passata?

You can substitute passata with canned crushed tomatoes or a good quality tomato purée. Just make sure to cook it down to thicken the sauce slightly before using.