Making Margherita Pizza in 6 Simple Steps

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.

 

Margherita Pizza

Ingredients

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.