Pizza Margherita (Tomato, Mozzarella and Basil)
Why this recipe works
- Blistered crust: A very hot stone or inverted tray gives the dough direct heat, helping the base crisp while the rim blisters.
- Simple toppings: Tomato, mozzarella, basil and olive oil keep the flavour clear and balanced rather than weighing down the dough.
- Classic method: Stretching the dough thin with a slightly thicker rim gives the pizza its familiar crisp base and raised edge.
Get the most out of this recipe
Timing notes
- Let the dough rise fully: The dough should look roughly doubled before shaping; if the room is cool, it may need a little longer.
- Serve straight after baking: Margherita is best while the crust is still crisp and the cheese is just melted, so slice it shortly after the brief rest.
Ingredient notes
- Choose the right flour: High-gluten bread flour gives the dough strength and chew; 00 pizza flour creates a slightly more tender, classic-style crust.
- Drain the mozzarella: Wet mozzarella can release excess liquid as it bakes, so tear it and drain it well before topping the pizza.
- Keep the tomato topping simple: Use good crushed tomatoes and avoid overloading the base so the sauce stays bright and the crust bakes cleanly.
Texture tips
- For a crisper base: Preheat the stone or tray thoroughly before baking, and transfer the pizza onto it as quickly as possible.
- Avoid a wet centre: Use a light hand with the tomatoes and drain the cheese so steam and moisture do not soften the middle of the pizza.
Authenticity notes
- Classic Margherita character: The defining combination is tomato, mozzarella, basil and olive oil on a thin, yeasted base with a raised rim.
- Home-oven adaptation: A pizza stone or inverted baking tray helps mimic the intense base heat of a pizza oven without needing specialist equipment.
Equipment you'll need
Ingredients
Dough
Topping
Instructions
- In a mixing bowl, combine the flour, instant yeast and salt. Add the lukewarm water and 1 tbsp of the olive oil, then mix until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic.
- Shape the dough into a ball and return it to the bowl. Cover and leave at room temperature for 60 minutes, or until roughly doubled in size.
- Put a pizza stone in the oven, or invert a sturdy baking tray on the middle shelf, then preheat to 250°C (480°F) for at least 20 minutes. Meanwhile, tear the mozzarella into small pieces and drain off any excess liquid. Tear most of the basil leaves, reserving a few for finishing.
- Tip the dough onto a lightly oiled surface and stretch it into a thin round, leaving a slightly thicker rim. Spread the crushed tomatoes over the base, keeping the edge clear, then scatter over the mozzarella and torn basil. Drizzle with a little more olive oil.
- Bake for 8 to 10 minutes until the crust is blistered and golden in spots and the cheese is melted and bubbling. Drizzle with the remaining olive oil and top with the reserved basil leaves. Rest for 1 minute, then slice and serve.
Recipe notes
Tips
- For a blistered base, make sure the stone or tray is fully preheated before the pizza goes in.
- If your mozzarella is very wet, drain it well so the topping stays bright and the crust bakes properly.
Substitutions
- Replace Mozzarella with Fresh mozzarella for a softer, creamier finish; drain it well before using.
- Replace High-gluten bread flour with 00-pizza-flour for a slightly more tender, classic Neapolitan-style crust.
Storage
- Refrigerate up to 2 days
- Cool leftovers completely, then refrigerate in a sealed container for up to 2 days. Reheat on a hot baking tray in a 220°C (430°F) oven for 6 to 8 minutes until piping hot and the base is crisp. Freeze slices well wrapped for up to 2 months and reheat from frozen in a 200°C (390°F) oven until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 1h 45min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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