Pizza Margherita
A traditional pizza with a thin, tender crust topped with tomato, mozzarella, basil, and olive oil. Baked at very high heat, it should come out lightly charred at the edges with a soft center and bright, fresh topping.
Prep
2h 30m
Cook
10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gType 00 Flour
- 7gActive Dry Yeast
- 320mlWater (lukewarm)
- 12gSalt
Topping
- 250gTomato Passata
- 250gMozzarella Cheese (torn into pieces)
- 30mlExtra Virgin Olive Oil
- 10gFresh Basil (whole)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the type 00 flour, active dry yeast, water, and salt until a shaggy dough forms, then knead until smooth and elastic.
- 02
Cover the dough and let it rise until doubled and airy.
- 03
Preheat the oven to 250°C (480°F) with a baking stone or heavy tray inside.
- 04
Divide and stretch the dough into rounds, then spread the tomato passata over each one, leaving a small border.
- 05
Scatter over the mozzarella cheese and drizzle lightly with the extra virgin olive oil.
- 06
Bake until the crust is puffed and spotted with dark blisters and the cheese has melted.
- 07
Finish with the fresh basil and serve at once.
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