Margherita Pizza

Summary Not available
Diet : Vegetarian
Total time : 1 hr
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Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: 30-60 min
Person: 4
Calories: 670kcal


The base

  • 500 g flour
  • 1 yeast fast-action
  • 10 g salt
  • 325 g water tepid
  • 40 g oil

The topping

  • 4 tbsp olive oil
  • 1 mozzarella 250 g
  • 2 garlic cloves peeled
  • 1 tomatoes tin
  • 1 tbsp basil torn up


  • In a large bowl, rub together the flour, yeast and salt, keeping the yeast and salt separate at either side of the bowl
  • Add all the water and olive oil and combine into a dough, mopping up the flour from the side of the bowl
  • Knead your dough vigorously for at least 10 minutes until really stretchy and smooth (it will pass the windowpane test)
  • You can use the no-knead method used for the Basic White Bread (see page 27 of Brilliant Bread), but your dough won’t be quite as stretchy and thin
  • Cover and rest for 1-1½ hours or until doubled in size
  • You can rest in the fridge overnight if you wish
  • At least 30 minutes before baking, preheat your oven, preferably with your baking stone inside, to 240°C/gas 9
  • Whilst the dough is resting, make the sauce
  • In a pan, slosh the olive oil and add the garlic cloves (crush them with the side of your knife to make them easy to peel)
  • Add the tomatoes and bring to the boil
  • Once boiling, remove from the heat and blend using a stick blender until smooth
  • Leave to cool, then you can divide and freeze the sauce at this point
  • Once rested, turn the dough out on to a lightly floured surface
  • Using your dough scraper (or just your bare hands) separate the dough into three or four roughly equal lumps
  • You can wrap these in cling film at this point and freeze for future use
  • Using plenty of flour, roll out each lump into a flat sheet
  • Using your hands, gently stretch the dough out, making your pizza as thin or thick as you like, then place on a semolina-lined board
  • Spread on your sauce, then your mozzarella and whichever other toppings you like
  • Slide your pizza on to your hot baking surface and bake for anywhere between 5 and 15 minutes, depending on your oven and baking surface
  • Time spent in the kitchen: 20-30 minutes
  • Time taken altogether: 1½ – 2 hours


No extra notes


Sodium: 977mg | Calcium: 25mg | Vitamin C: 1mg | Vitamin A: 1IU | Sugar: 1g | Fiber: 3g | Potassium: 143mg | Calories: 670kcal | Trans Fat: 1g | Saturated Fat: 3g | Fat: 25g | Protein: 13g | Carbohydrates: 96g | Iron: 6mg

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