This easy Margherita pizza recipe is perfect for beginners. It’s so simple bringing some of our favourite toppings together including mozzarella and Italian tomatoes. This recipe also shows you how to make pizza dough from scratch. This recipe serves 4 people and will take around 10 mins to cook. Let the kids get creative decorating the top of the pizza with our ingredients too including herbs, meat like sausage, chicken and more.
- 600g (1lb 5oz) strong white bread flour or use Italian 00 flour
- 2tsp quick yeast (some dried yeasts will vary, so adjust the amount depending on the pack instructions)
- 2tbsp olive oil
- For the topping:
- 1 x 400g can Italian whole plum tomatoes
- 2tbsp olive oil
- Pinch sugar
- 2 balls buffalo mozzarella
- 3tbsp grated fresh Parmesan cheese
- 2tbsp dried oregano
First make the pizza dough. You can do it by hand or in a food processor. By hand, put the flour on a work surface, make a well in the middle and add the yeast, 4tsp salt, the olive oil and around 300ml (½pt) tepid water. Draw the flour in from the sides and work it with your hand until mixed, then knead until soft and springy, around 5 to 10 mins. If the dough is a little dry when mixed, add a bit more water; if too wet, add a bit more flour. In a food processor, mix everything together until well combined, then knead it by hand for 5 mins. Put into a large bowl covered with oiled clingfilm or a damp cloth in a warm place and leave until doubled in size.
To make the sauce, drain the tomatoes well, then chop roughly. Put in a saucepan with the olive oil and sugar, then cook over a medium heat until thickened and very little liquid remains. Leave in a sieve over a bowl to drain off any excess liquid.
To bake great pizza, invest in a pizza stone. Preheat the stone in the oven, then use a floured baking sheet to slide the pizza onto the stone. Otherwise preheat a baking sheet, but you won’t get that delicious crunchy crust underneath. Whatever you use, preheat the oven to 230°C (450°F, gas mark 8). Divide the dough into four then, using a rolling pin and your hands, roll each one into a rough circle shape. Place on a floured baking sheet, then top with the tomato sauce and mozzarella, which is better pulled off rather than sliced. Scatter over the Parmesan and oregano, season and slide the pizza on to the hot stone or baking sheet. Bake two at a time or the oven won’t be hot enough for four. Just cut the first batch in half and eat while the next batch is baking. Bake for around 10 mins or until browned and bubbling. Serve immediately.
Top tip for making Margherita pizza
You can prepare the dough the day before and leave it to rise in the fridge. The tomato sauce can be prepared three days ahead and stored in the fridge.