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.
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 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)
Instructions
- 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.
- 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.
- 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.
- 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
