The ultimate margherita pizza
- April 2017
- Makes 2 x 30cm pizzas
- Hands-on time 40 min, oven time 10-11 min, plus rising and proving
The heady aromas of this much-loved Italian dish will fill your kitchen and transform your home into a Neapolitan pizzeria. This margherita will leave you wanting slice after slice.
Prefer something a little meatier? Check out our margherita pizza with chorizo recipe for a fiery kick.
- Vegetarian recipes
- 24.8g (11.9g saturated)
- 63g (5.2g sugars)
Per ½ pizza
You can knead the dough (step 3) in a stand mixer with a dough hook on medium speed for 5-8 minutes.
Make the dough up to 2 hours ahead, wrap in cling film and chill. An hour before cooking, take the dough out of the fridge to let it come up to room temperature. Make the sauce up to 48 hours ahead and keep in a sealed container in the fridge.
There are two classic Naples pizzas: marinara has a thin, crisp base topped with fresh tomato passata and dotted with garlic and oregano; margherita has the same base topped with fresh tomato passata, mozzarella and fresh basil. We found that a mix of both varieties with a cooked tomato sauce – and some Worcestershire sauce (controversial!) – was a winner.
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