Name: Ultimate Pizza Margherita Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Italian
Ingredients: 350g strong white flour; 25g coarse semolina, plus extra for sprinkling; 1½ tsp salt; 7g pkt fast-action dried yeast; 1 tbsp olive oil (not extra virgin), plus extra for drizzling and kneading; 275ml tepid water; 400g can plum tomatoes; 2 plump garlic cloves, finely chopped; 2 tbsp tomato purée; Salt and pepper, to season; 2 balls buffalo mozzarella (about 140g each), drained and patted dry; Two small handfuls basil leaves, roughly torn; Parmesan shavings, to serve; Rocket leaves, to serve

Introduction

The Ultimate Pizza Margherita is a classic Italian favorite, featuring a thin, crispy crust topped with fresh tomato sauce, creamy buffalo mozzarella, and fragrant basil. With simple, quality ingredients and a straightforward method, this recipe delivers delicious homemade pizza perfect for any occasion.

A small round pizza on a wooden board with a crust that is golden brown and slightly crispy. The first layer is bright red tomato sauce spread unevenly, topped with melted white mozzarella cheese that is bubbly and slightly browned in spots. Scattered on top are dark green basil leaves, with a small pile of fresh arugula leaves and thin pale yellow slices of cheese placed in the center. The background is a white marbled texture with a beige cloth underneath the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

350g strong white flour

25g coarse semolina, plus extra for sprinkling

1½ tsp salt

7g packet fast-action dried yeast

1 tbsp olive oil (not extra virgin), plus extra for drizzling

275ml tepid water

400g can plum tomatoes

2 plump garlic cloves, finely chopped

2 tbsp tomato purée

2 balls buffalo mozzarella (about 140g each)

Two small handfuls basil leaves, roughly torn

Parmesan shavings and rocket, to serve

Instructions

Step 1: In a bowl, mix the flour, semolina, salt, and yeast. Make a dip in the middle and pour in the olive oil and tepid water. Stir and squeeze everything together by hand until the mixture forms a very sticky dough. Cover and leave to rest for 15 minutes.

Step 2: Tip the dough onto a lightly oiled surface. Rub your hands and the inside of the bowl with oil. Knead the dough about 12 times, giving it a quarter turn each time. Shape into a ball and place back in the bowl, seam side down. Cover and rest for 10 minutes. Repeat this kneading and resting process twice more, with 10 and 15 minute rests, oiling the surface and your hands each time.

Step 3: While resting the dough, prepare the sauce. Drain the canned tomatoes and place them in a bowl. Snip them into small pieces with scissors, then stir in the chopped garlic, tomato purée, and a pinch of seasoning. Set aside.

Step 4: Preheat the oven to 240°C (fan 220°C / gas mark 9). Brush a baking sheet with oil and sprinkle with a little semolina to prevent sticking.

Step 5: When the dough is ready, cut it in half. On a lightly floured surface, knead one half 4-5 times to remove air bubbles, then roll it out to a 28cm circle. If the dough springs back, brush off excess flour and rub a little oil on the surface to help. Transfer the rolled dough to the baking sheet by draping it over a rolling pin.

Step 6: Drain the mozzarella and pat dry with kitchen paper. Brush the dough with olive oil, then spread half the tomato sauce almost to the edges. Scatter over half the torn basil leaves, then tear up one mozzarella ball and distribute over the basil. Grate over some pepper and drizzle with a little olive oil.

Step 7: Bake the pizza for 12-15 minutes until the topping is bubbling and the dough is golden brown. Repeat the process with the remaining dough, sauce, basil, and mozzarella.

Step 8: To serve, scatter pizzas with parmesan shavings and rocket leaves, then drizzle lightly with olive oil.

Tips & Variations

Use semolina on the baking sheet to achieve a crispier base and prevent sticking.

Buffalo mozzarella gives the best creamy texture, but you can substitute with fresh cow’s milk mozzarella if needed.

For extra flavor, add a pinch of chili flakes or a drizzle of balsamic glaze before serving.

Resting and kneading the dough in stages improves its texture and elasticity.

FAQs

Can I use regular olive oil instead of not extra virgin?

Yes, using standard olive oil is preferred for kneading and brushing because extra virgin olive oil has a lower smoke point and a stronger flavor, which could affect the dough texture and taste during cooking.

How do I know when the dough has risen enough?

The dough should feel soft and slightly puffy after resting and kneading. It won’t double like some bread doughs, but it will become smoother and more elastic, making it easier to roll out without snapping back.