Margherita Pizza
Blistered crust, fresh mozzarella, basil — the margherita that tests and rewards every pizza maker.
- Total
- 35 min
- Serves
- 4
The pizzeria margherita, recreated at home: a hand-stretched dough topped simply with passata, fresh mozzarella, oregano and basil, baked hot until the crust blisters and the cheese bubbles. Margherita is the test of a good pizza — nowhere to hide, everything to love. Get the dough right and the rest follows.
Ingredients
- 150ml Water
- 1 tsp Sugar
- 15g Yeast
- 225g Plain Flour
- 1 1/2 tsp Salt
- Drizzle Olive Oil
- 80g Passata
- 70g Mozzarella
- Peeled and Sliced Oregano
- Leaves Basil
- Pinch Black Pepper
Instructions
- 1 Preheat the oven to 230°C.
- 2 Add the sugar and crumble the fresh yeast into warm water.
- 3 Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface.
- 4 Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.
- 5 Lightly flour your hands, and slowly mix the ingredients together until they bind.
- 6 Generously dust your surface with flour.
- 7 Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.
- 8 Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!)
- 9 Spread the passata on top making sure you go to the edge.
- 10 Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.
- 11 Cook in the oven for 10 – 12 minutes until the cheese slightly colours.
- 12 When ready, place the basil leaf on top and tuck in!
Nutrition (per serving)
- Calories
- 300
- Protein
- 12 g
- Fat
- 10 g
- Carbs
- 40 g
Adapted from dailymail.co.uk. Rewritten and re-photographed by MealIdeas.
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