You don’t need to be a master chef to create great pizza and even a beginner can cope with this simple step-by-step guide to making marvelous Margarita in just six simple steps.
For the base
- 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
For the tomato sauce
- 100ml passata
- handful fresh basil or 1 tsp dried
- 1 garlic clove, crushed
For the topping
- 125g ball mozzarella, sliced
- handful grated or shaved parmesan
- handful cherry tomatoes, halved
- Put the flour into a large bowl and stir in the yeast and salt. Make a well in the mixture and pour in 200ml warm water and the olive oil, bringing them together with a wooden spoon until you have a soft, fairly wet dough.
- Turn out onto a lightly floured surface and knead for 5 minutes until the mixture is 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.
- 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.
- 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.
- Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season.
- Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 minutes until crisp. Serve with a little more olive oil, and basil leaves if required. Then repeat for remaining pizza.