Authentic Margherita pizza recipe

Winner of our recent Pizza Taste Test, this authentic Margherita is everything we love about pizza: crisp base, chewy dough and fresh-as-a-daisy topping.

This recipe will make 5-6 individual pizzas, and involves cooking in a frying pan!

Top tip: if you go to your local supermarket and ask them at the bakery section for some fresh yeast, they'll give you some.

Ingredients

For the dough For the sauce For the topping

Details

  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 30 mins
  • Cooking Time: 5 mins
  • Serves: 5

Step-by-step

  1. For the dough: dissolve the yeast into the water. Combine the flour, water and salt together in a bowl before turning out onto a floured work surface and knead for 15 minutes, until you have a smooth and elastic dough. Leave to rest for 15 minutes.
  2. Cut into 220-260g pieces and roll into tight dough balls. Place in a dish and cover with cling film and a tea towel.
  3. Leave to prove for 12-24 hours until the dough balls have completely relaxed and increased in size (by 2/3).
  4. For the tomato sauce: put all the ingredients in a blender. Pulse, don't blend - you want a sauce with a rough texture.
  5. To cook: get a large non-stick frying pan on a high heat and preheat your grill. Roll or stretch out your dough ball and lay in the bottom of the hot pan.
  6. Spread a good spoonful of the tomato sauce onto the base (leaving a 1" crust). Season with a pinch of Parmesan.
  7. Scatter with 2-3 basil leaves.
  8. Break half a mozzarella ball onto the pizza with a trickle of olive oil.
  9. Cook on the hob until the base is browned, then put straight under hot grill to finish, about 1-2 minutes. Enjoy!

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