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My sort of traditional Pizza Margherita


  • Author: Hazel
  • Total Time: 59 minutes
  • Yield: 8 servings 1x

Description

My version of a classic Margherita pizza – keeping it simple with sweet tomato sauce, fresh basil and creamy mozzarella!


Ingredients

Units Scale

For the Pizza dough:

  • 1 teaspoon packet dry yeast
  • 300 g strong white bread flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 200 ml warm water

 

For the sauce and topping:

  • 100 ml passata
  • A handful of fresh basil leaves
  • 1 clove of garlic, crushed or minced
  • 40 g parmesan, grated
  • 125 g ball of mozzarella

Instructions

  1. Mix the passata, some basil leaves and crushed garlic in a small bowl and set aside to sit while you make the dough.
  2. Put the bread flour in a large mixing bowl and stir in the yeast and salt.
  3. Make a well in the middle and pour in the olive oil and 200ml of warm water. Mix until you have what will be a soft and fairly sticky dough.
  4. Liberally dust a clean bit of work surface with flour. Turn the dough out and knead for 10 minutes until smooth and elastic.
  5. Put in a bowl and cover. Leave to rise in a fairly warm place for about 20 minutes.
  6. Preheat the oven to 220°C / fan 200°C / 425°F.
  7. Stretch the dough out to cover a pizza tray and cover with a clean tea towel. Leave for 10 minutes.
  8. Spread the sauce over the base with the back of a spoon. Top with the mozzarella, a few basil leaves and any extras that you like and then sprinkle over the parmesan.
  9. Bake for 12-14 minutes until lightly golden and the cheese is melted.
  • Prep Time: 45 minutes
  • Cook Time: 14 minutes