Pizza dough recipe: How to make the perfect Margherita pizza in 4 steps
The weekend has arrived and you’re probably thinking about treating yourself to something tasty for dinner. Did you know that you can whip up two whole pizzas – dough and all – in just half an hour? It’s that quick and easy! Express.co.uk reveals how to make a Margherita pizza from scratch in four steps, thanks to BBC Good Food’s recipe.
Margherita pizza recipe
For the base
- 300g strong bread flour
- 1 tsp instant yeast (from a sachet or a tub)
- 1 tsp salt
- 1 tbsp olive oil, plus extra for drizzling
For the tomato sauce
- 100ml passata
- handful fresh basil or 1 tsp dried
- 1 garlic clove, crushed
For the topping
- 125g ball mozzarella, sliced
- handful grated or shaved parmesan (or vegetarian alternative)
- handful of cherry tomatoes, halved
- Anything else you want
- handful of basil leaves (optional)
Put the flour into a large bowl, then stir in the yeast and salt.
Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
Turn onto a lightly floured surface and knead for five minutes until smooth.
Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
It’s time to make the sauce! Some people use a pasta sauce or plain passata, but you can spice it up.
Mix the passata, basil and crushed garlic together, then season to taste.
Leave to stand at room temperature while you get on with shaping the base.
Rolling out the dough isn’t cause to panic, it’s very simple.
if you’ve let the dough rise, give it a quick knead, then split into two balls.
On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin.
The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
Finally, you can top and bake your pizzas. Start by heating the oven to 240C/220C fan/gas 8.
Put another baking sheet or an upturned baking tray in the oven on the top shelf.
Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season.
Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for eight to 10 minutes until crisp.
Serve with a little more olive oil, and basil leaves if you’re using them. Repeat step for remaining pizza.