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Margherita pizza with melted mozzarella and fresh basil on a wooden board
Italian · Dinner

Margherita Pizza

A thin, chewy homemade pizza with a simple tomato sauce, melted mozzarella and fresh basil. Made in a regular home oven with a preheated tray, it bakes up crisp underneath and soft at the edges.

Published 29 Sep 2026

Prep1 h 30 min
Cook20 min
Total1 h 50 min
Serves4
DifficultyMedium
CuisineItalian
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Ingredients

4 servings

Equipment: Large mixing bowl, 2 heavy baking trays (or a pizza stone), rolling pin, baking paper, oven

Method

  1. Stir the yeast and sugar into the lukewarm water and leave it for 5 minutes, until the surface looks foamy. The water should feel comfortably warm on your wrist, not hot.

  2. Mix the flour and salt in a large bowl. Pour in the yeast water and 1 tbsp olive oil, and stir until a shaggy dough forms.

  3. Knead on a lightly floured surface for 8 minutes, until the dough is smooth, springy and only slightly tacky. Add a spoonful of flour only if it sticks badly to your hands.

  4. Place the dough in a lightly oiled bowl, cover with a damp cloth or cling film, and leave in a warm spot for about 1 hour, until doubled in size.

  5. Meanwhile, mix the passata with the garlic, oregano, the remaining 1 tbsp olive oil and a pinch of salt. Do not cook it; it will cook on the pizza.

  6. Put two baking trays upside down on the oven racks and preheat the oven to its highest setting, ideally 250°C, for at least 30 minutes.

  7. Punch the risen dough down gently and divide it into 2 equal balls. Roll or stretch each one on floured baking paper into a round about 27 cm wide, leaving the edge slightly thicker.

  8. Spread half the sauce over the first base, leaving a 2 cm border. Scatter over half the mozzarella and drizzle with a little olive oil.

  9. Slide the pizza on its paper onto the hot tray and bake for 8 to 10 minutes, until the crust is golden with a few dark spots and the cheese is bubbling.

  10. Top with torn basil straight from the oven. Repeat with the second pizza while the first is being sliced, then serve hot.

Cooking tips

  • A very hot tray is the secret to a crisp base, so do not shorten the preheating time.
  • Use low-moisture mozzarella, or drain and pat fresh mozzarella very dry, so the pizza does not turn watery.
  • Go easy on the sauce and cheese. Too much makes the centre soggy.
  • Add basil after baking so it stays bright green and fragrant.

Substitutions

  • Bread flour gives a chewier crust; plain maida works well too.
  • Use 4 ripe tomatoes, grated and simmered for 10 minutes, instead of passata.
  • If mozzarella is hard to find, use a mix of processed pizza cheese and a little cheddar.
  • Replace instant yeast with active dry yeast, using the same amount, and allow the foaming step a little longer.

Serve with

"Serve with a simple green salad dressed with lemon and olive oil. Pass around chilli flakes and extra olive oil at the table."

Storage

Refrigerate leftover slices in an airtight container for up to 2 days. Unbaked dough balls can be oiled, wrapped and kept in the fridge for up to 24 hours.

Reheating

Reheat slices on a hot pan over medium heat, covered, for 3 to 4 minutes, or in a 200°C oven for 6 to 8 minutes until the base is crisp again.

Nutrition per serving, estimated

590kcal
25 gProtein
78 gCarbs
20 gFat

Estimated from the ingredient list. Values vary with brands and portion size.

Keep exploring
Italian & Med recipes DinnerBakingVegetarianFamily Meals Italian Cooking Beyond Pizza: Pasta, Olive Oil and Simple Sauces
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