Margherita Pizza
Thin-crust Margherita pizza topped with tinned tomatoes and fresh mozzarella, finished with fragrant basil leaves.
TOTAL TIME
1 hr 39 min
ACTIVE TIME
22 min
QUANTITY
~1.2 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/8
Tools0/18
Ingredients0/8 gathered · 2 servings
300g
7g
6g
200ml
30ml
400g
250g
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 7g | — | — | |
| 3 | | 6g | — | — | |
| 4 | | 200ml | — | — | |
| 5 | | 30ml | — | — | |
| 6 | | 400g | — | — | |
| 7 | | 250g | — | — | |
| 8 | | 15g | — | — |
Tools19 items
Serveware1 item
Procedure38 steps
1 of 38
Tip the flour into the large mixing bowl.
All-purpose flour · 300 g
⏱ 10s
ResultAll-purpose flour2 of 38
Stir in the yeast on one side of the bowl.
Instant yeast · 7 g⏱ 5s
ResultFlour and yeast3 of 38
Add the salt on the other side, away from the yeast.
Kosher salt · 6 g⏱ 5s
ResultDry dough mix4 of 38
Pour in the warm water.
Warm water · 200 ml⏱ 10s
ResultFlour and warm water5 of 38
Add 1 tablespoon of the olive oil.
Extra-virgin olive oil · 15 ml⏱ 5s
ResultDough ingredients6 of 38
Mix with the wooden spoon until there is no dry flour left.
⏱ 1 min
ResultShaggy dough8 of 38
Knead for about 10 minutes, until smooth and springy.
⏱ 10 min
ResultSmooth pizza doughused in step 109 of 38
Brush the inside of the empty bowl with a teaspoon of the olive oil.
Extra-virgin olive oil · 5 ml
⏱ 10s
ResultExtra-virgin olive oil10 of 38
Put the dough back in the bowl and turn it once to coat it in the oil.
⏱ 10s
ResultOiled dough11 of 38
Cover the bowl with cling film.
⏱ 10s
12 of 38
Leave somewhere warm for about an hour, until doubled in size.
⏱ 1 hr
ResultRisen pizza dough13 of 38
Turn the oven to 250 °C, or as hot as it goes, and let it heat fully.
⏱ 15 min
14 of 38
Peel off the cling film and press down on the dough with your knuckles to knock out the air.
⏱ 20s
ResultKnocked-back dough15 of 38
Cut the dough in half with the scraper and shape each half into a ball.
Into 2 equal portions
⏱ 1 min
ResultTwo dough balls17 of 38
Press and stretch it out with your fingertips into a round about 28 cm across, leaving the edge a little thicker.
⏱ 1 min 30s
ResultFirst pizza base18 of 38
Put the second dough ball on a second baking tray.
⏱ 10s
ResultTwo dough balls19 of 38
Stretch it out the same way into a second 28 cm round.
⏱ 1 min 30s
ResultSecond pizza baseused in step 3020 of 38
Tip the chopped tomatoes into the sieve set over the medium bowl.
Tinned chopped tomatoes · 400 g
⏱ 10s
ResultTinned chopped tomatoes21 of 38
Leave to drain for 5 minutes, so the sauce does not make the base soggy.
⏱ 5 min
ResultDrained chopped tomatoes22 of 38
Tip the drained tomatoes into a second medium bowl.
⏱ 10s
ResultDrained chopped tomatoesused in step 2723 of 38
Lay the mozzarella on the chopping board.
Fresh mozzarella · 250 g
⏱ 5s
ResultFresh mozzarella24 of 38
Pat it dry with kitchen paper, pressing gently to squeeze out the whey.
⏱ 20s
ResultDried mozzarella27 of 38
Spread half the sauce over the first base with the back of the spoon, leaving a 2 cm rim.
⏱ 30s
ResultFirst base with sauceused in step 3029 of 38
Drizzle with a teaspoon of the olive oil.
Extra-virgin olive oil · 5 ml⏱ 10s
ResultFirst pizza ready to bake30 of 38
Spread the rest of the sauce over the second base the same way.
⏱ 30s
ResultSecond base with sauce31 of 38
Scatter the rest of the mozzarella over the second pizza.
⏱ 20s
ResultSecond topped base32 of 38
Drizzle the second pizza with the last teaspoon of oil.
Extra-virgin olive oil · 5 ml⏱ 10s
ResultSecond pizza ready to bake33 of 38
Slide the first tray onto the top shelf of the oven.
⏱ 10s
ResultFirst pizza ready to bake34 of 38
Slide the second tray onto the shelf below.
⏱ 10s
ResultSecond pizza ready to bake35 of 38
Bake for 12–15 minutes, swapping the trays halfway, until the crust is golden and the underneath is crisp.
⏱ 12 min
ResultFirst baked pizza36 of 38
Bake the second pizza alongside it the same way.
⏱ 12 min
ResultSecond baked pizzaTotal Time1 hr 39 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the flour into the large mixing bowl.⏱ 10sResultAll-purpose flour |
| 2 | 7 g | | Stir in the yeast on one side of the bowl.⏱ 5sResultFlour and yeast |
| 3 | 6 g | | Add the salt on the other side, away from the yeast.⏱ 5sResultDry dough mix |
| 4 | 200 ml | | Pour in the warm water.⏱ 10sResultFlour and warm water |
| 5 | 15 ml | | Add 1 tablespoon of the olive oil.⏱ 5sResultDough ingredients |
| 6 | — | | Mix with the wooden spoon until there is no dry flour left.⏱ 1 minResultShaggy dough |
| 7 | Shaggy doughstep 6 | | Tip the dough out onto a clean counter.⏱ 10sResultShaggy dough |
| 8 | — | | Knead for about 10 minutes, until smooth and springy.⏱ 10 minResultSmooth pizza doughused in step 10 |
| 9 | 5 ml | | Brush the inside of the empty bowl with a teaspoon of the olive oil.⏱ 10sResultExtra-virgin olive oil |
| 10 | Smooth pizza doughstep 8 | | Put the dough back in the bowl and turn it once to coat it in the oil.⏱ 10sResultOiled dough |
| 11 | — | | Cover the bowl with cling film.⏱ 10s |
| 12 | — | | Leave somewhere warm for about an hour, until doubled in size.⏱ 1 hrResultRisen pizza dough |
| 13 | — | | Turn the oven to 250 °C, or as hot as it goes, and let it heat fully.⏱ 15 min |
| 14 | — | | Peel off the cling film and press down on the dough with your knuckles to knock out the air.⏱ 20sResultKnocked-back dough |
| 15 | — | | Cut the dough in half with the scraper and shape each half into a ball. → Into 2 equal portions⏱ 1 minResultTwo dough balls |
| 16 | Two dough ballsstep 15 | | Put one dough ball on a baking tray.⏱ 10sResultTwo dough balls |
| 17 | — | | Press and stretch it out with your fingertips into a round about 28 cm across, leaving the edge a little thicker.⏱ 1 min 30sResultFirst pizza base |
| 18 | — | | Put the second dough ball on a second baking tray.⏱ 10sResultTwo dough balls |
| 19 | — | | Stretch it out the same way into a second 28 cm round.⏱ 1 min 30sResultSecond pizza baseused in step 30 |
| 20 | 400 g | | Tip the chopped tomatoes into the sieve set over the medium bowl.⏱ 10sResultTinned chopped tomatoes |
| 21 | Tinned chopped tomatoesstep 20 | | Leave to drain for 5 minutes, so the sauce does not make the base soggy.⏱ 5 minResultDrained chopped tomatoes |
| 22 | Drained chopped tomatoesstep 21 | | Tip the drained tomatoes into a second medium bowl.⏱ 10sResultDrained chopped tomatoesused in step 27 |
| 23 | 250 g | | Lay the mozzarella on the chopping board.⏱ 5sResultFresh mozzarella |
| 24 | Fresh mozzarellastep 23 | | Pat it dry with kitchen paper, pressing gently to squeeze out the whey.⏱ 20sResultDried mozzarella |
| 25 | Dried mozzarellastep 24 | | Tear it into small pieces.⏱ 40sResultTorn mozzarella |
| 26 | Torn mozzarellastep 25 |  | Put the mozzarella in the small bowl.⏱ 5sResultTorn mozzarellaused in step 28 |
| 27 | Drained chopped tomatoesstep 22 | | Spread half the sauce over the first base with the back of the spoon, leaving a 2 cm rim.⏱ 30sResultFirst base with sauceused in step 30 |
| 28 | Torn mozzarellastep 26 | | Scatter half the mozzarella over it.⏱ 20sResultFirst topped baseused in step 31 |
| 29 | 5 ml | | Drizzle with a teaspoon of the olive oil.⏱ 10sResultFirst pizza ready to bake |
| 30 | Second pizza basestep 19 | | Spread the rest of the sauce over the second base the same way.⏱ 30sResultSecond base with sauce |
| Rest of the saucestep 27 | |||
| 31 | Rest of the mozzarellastep 28 | | Scatter the rest of the mozzarella over the second pizza.⏱ 20sResultSecond topped base |
| Second base with saucestep 30 | |||
| 32 | 5 ml | | Drizzle the second pizza with the last teaspoon of oil.⏱ 10sResultSecond pizza ready to bake |
| 33 | — | | Slide the first tray onto the top shelf of the oven.⏱ 10sResultFirst pizza ready to bake |
| 34 | — | | Slide the second tray onto the shelf below.⏱ 10sResultSecond pizza ready to bake |
| 35 | — | | Bake for 12–15 minutes, swapping the trays halfway, until the crust is golden and the underneath is crisp.⏱ 12 minResultFirst baked pizza |
| 36 | — | | Bake the second pizza alongside it the same way.⏱ 12 minResultSecond baked pizza |
| 37 | — | | Using oven gloves, take the first tray out.⏱ 10sResultFirst baked pizzaused in step 39 |
| 38 | — | | Take out the second tray.⏱ 10sResultSecond baked pizzaused in step 40 |
| Total Time | 1 hr 39 min | ||
Serving
- Slide the first pizza onto the large serving platter.
- Slide the second pizza on beside it.
- Scatter the basil leaves over both pizzas.
- Cut each pizza into slices and serve straight away.
Nutritionper serving
Estimated · pre-cooking · 91% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,070kcal | |
| 56g | |
| 38g | |
| 16g | |
| 136g | |
| 5g | |
| 9g | |
| 1,996mg |
Ingredients0/8
Tools0/18
Recipe
Margherita Pizza
Thin-crust Margherita pizza topped with tinned tomatoes and fresh mozzarella, finished with fragrant basil leaves.
What you’ll doYou will mix and knead a yeasted dough with olive oil, let it rise, then portion and shape the bases. Each is spread with tomato sauce, topped with mozzarella and baked in a very hot oven, then finished with basil.
Serves2
Total1 hr 39 min
LevelMedium
Ingredients
- All-purpose flour300 g
- Instant yeast7 g
- Kosher salt6 g
- Warm water200 ml
- Extra-virgin olive oil30 ml
- Tinned chopped tomatoes400 g
- Fresh mozzarella250 g
- Fresh basil leaves15 g
Tools
Kitchen counterDough scraperSpoonSieveLarge serving platterSmall bowlLarge mixing bowlOvenPastry brushChef's knifeMedium bowlCling filmSpatulaWooden spoonBaked pizza tray (baking tray)Baking tray 2 (baking tray)Kitchen paperOven gloveChopping board
Method
1
Tip the flour into the large mixing bowl.
10sLarge mixing bowlAll-purpose flour · 300 g
2
Stir in the yeast on one side of the bowl.
5sLarge mixing bowlInstant yeast · 7 g
3
Add the salt on the other side, away from the yeast.
5sLarge mixing bowlKosher salt · 6 g
4
Pour in the warm water.
10sLarge mixing bowlWarm water · 200 ml
5
Add 1 tablespoon of the olive oil.
5sLarge mixing bowlExtra-virgin olive oil · 15 ml
6
Mix with the wooden spoon until there is no dry flour left.
1 minLarge mixing bowl, Wooden spoon
7
Tip the dough out onto a clean counter.
10sKitchen counterShaggy dough · step 6
8
Knead for about 10 minutes, until smooth and springy.
Result · Smooth pizza dough · used in step 10
10 minKitchen counter
9
Brush the inside of the empty bowl with a teaspoon of the olive oil.
10sLarge mixing bowl, Pastry brushExtra-virgin olive oil · 5 ml
10
Put the dough back in the bowl and turn it once to coat it in the oil.
10sLarge mixing bowlSmooth pizza dough · step 8
11
Cover the bowl with cling film.
10sLarge mixing bowl, Cling film
12
Leave somewhere warm for about an hour, until doubled in size.
1 hrLarge mixing bowl
13
Turn the oven to 250 °C, or as hot as it goes, and let it heat fully.
250°C15 minOven
14
Peel off the cling film and press down on the dough with your knuckles to knock out the air.
20sLarge mixing bowl, Cling film
15
Cut the dough in half with the scraper and shape each half into a ball. → Into 2 equal portions
1 minLarge mixing bowl, Dough scraper
16
Put one dough ball on a baking tray.
10sBaked pizza tray (baking tray)Two dough balls · step 15
17
Press and stretch it out with your fingertips into a round about 28 cm across, leaving the edge a little thicker.
1 min 30sBaked pizza tray (baking tray)
18
Put the second dough ball on a second baking tray.
10sBaking tray 2 (baking tray)
19
Stretch it out the same way into a second 28 cm round.
Result · Second pizza base · used in step 30
1 min 30sBaking tray 2 (baking tray)
20
Tip the chopped tomatoes into the sieve set over the medium bowl.
10sSieveTinned chopped tomatoes · 400 g
21
Leave to drain for 5 minutes, so the sauce does not make the base soggy.
5 minSieveTinned chopped tomatoes · step 20
22
Tip the drained tomatoes into a second medium bowl.
Result · Drained chopped tomatoes · used in step 27
10sMedium bowlDrained chopped tomatoes · step 21
23
Lay the mozzarella on the chopping board.
5sChopping boardFresh mozzarella · 250 g
24
Pat it dry with kitchen paper, pressing gently to squeeze out the whey.
20sChopping board, Kitchen paperFresh mozzarella · step 23
25
Tear it into small pieces.
40sChopping boardDried mozzarella · step 24
26
Put the mozzarella in the small bowl.
Result · Torn mozzarella · used in step 28
5sSmall bowlTorn mozzarella · step 25
27
Spread half the sauce over the first base with the back of the spoon, leaving a 2 cm rim.
Result · First base with sauce · used in step 30
30sBaked pizza tray (baking tray), SpoonDrained chopped tomatoes · step 22
28
Scatter half the mozzarella over it.
Result · First topped base · used in step 31
20sBaked pizza tray (baking tray)Torn mozzarella · step 26
29
Drizzle with a teaspoon of the olive oil.
10sBaked pizza tray (baking tray), SpoonExtra-virgin olive oil · 5 ml
30
Spread the rest of the sauce over the second base the same way.
30sBaking tray 2 (baking tray), SpoonSecond pizza base · step 19Rest of the sauce · step 27
31
Scatter the rest of the mozzarella over the second pizza.
20sBaking tray 2 (baking tray)Rest of the mozzarella · step 28Second base with sauce · step 30
32
Drizzle the second pizza with the last teaspoon of oil.
10sBaking tray 2 (baking tray), SpoonExtra-virgin olive oil · 5 ml
33
Slide the first tray onto the top shelf of the oven.
10sBaked pizza tray (baking tray), Oven, Oven glove
34
Slide the second tray onto the shelf below.
10sBaking tray 2 (baking tray), Oven, Oven glove
35
Bake for 12–15 minutes, swapping the trays halfway, until the crust is golden and the underneath is crisp.
250°C12 minBaked pizza tray (baking tray)
36
Bake the second pizza alongside it the same way.
250°C12 minBaking tray 2 (baking tray)
37
Using oven gloves, take the first tray out.
Result · First baked pizza · used in step 39
10sBaked pizza tray (baking tray), Oven, Oven glove
38
Take out the second tray.
Result · Second baked pizza · used in step 40
10sBaking tray 2 (baking tray), Oven, Oven glove
39
Slide the first pizza onto the large serving platter.
15sLarge serving platter, SpatulaFirst baked pizza · step 37
40
Slide the second pizza on beside it.
15sLarge serving platter, SpatulaSecond baked pizza · step 38
41
Scatter the basil leaves over both pizzas.
15sLarge serving platterFresh basil leaves · 15 g
42
Cut each pizza into slices and serve straight away.
Result · Margherita Pizza
40sLarge serving platter, Chefs knife
Printed 18 October 2026