Homemade Margherita Pizza
A no-fuss Margherita with an easy no-knead dough and a simple tomato sauce. Better than delivery, and kinder to your wallet.
Prep time30 min
Cook time15 min
Total time45 min
Servings4 servings
DifficultyMedium
Ingredients
- 3 cups plain flour
- 1 1/2 tsp salt
- 1 tsp instant yeast
- 1 1/4 cups warm water
- 1 cup passata or crushed tomatoes
- 1 tbsp olive oil
- 200g fresh mozzarella, torn
- Fresh basil leaves
- 1/2 tsp dried oregano
Instructions
- 1Mix the flour, salt and yeast, then stir in the warm water until a shaggy dough forms. Cover and rest for 20 minutes.
- 2Tip the dough onto a floured surface and knead lightly for a few minutes until smooth. Leave to rise, covered, while the oven heats.
- 3Heat the oven and a baking tray or pizza stone to its highest setting (about 250°C).
- 4Season the passata with oregano, a pinch of salt and the olive oil.
- 5Stretch the dough into a thin round, spread with the sauce, then top with mozzarella.
- 6Slide onto the hot tray and bake for 10-15 minutes until the crust is golden and puffed. Finish with fresh basil.
Tips
- Heat the tray or stone for at least 20 minutes — a hot base makes a crisp crust.
- Don't overload with toppings, or the base will go soggy.
- If you have time, let the dough rest overnight in the fridge for better flavour.
