Homemade Margherita Pizza
“Making pizza at home seems intimidating until you do it once, and then you understand why Italian grandmothers have been doing it for centuries. It’s just dough, sauce, and cheese — but made properly it is better than 90% of restaurant pizza. The key is getting your oven as hot as it will go.”
What You’ll Need
- FOR DOUGH: 300g strong white bread flour, 7g instant yeast, 1 tsp salt, 1 tsp sugar, 200ml warm water, 1 tbsp olive oil
- FOR SAUCE: 1 can good quality whole tomatoes, 2 garlic cloves, olive oil, salt, pinch of sugar
- TOPPING: 150g fresh mozzarella, good handful of fresh basil, olive oil to drizzle
Let’s Cook — Step by Step
- Step 1 — Make the dough: mix flour, yeast, sugar, and salt. Add water and oil. Knead for 8 minutes until smooth. Cover and prove 1 hour until doubled.
- Step 2 — Make the sauce: crush tomatoes by hand in a bowl. Add minced garlic, a glug of olive oil, salt, and a tiny pinch of sugar. No cooking needed.
- Step 3 — Preheat oven to its maximum temperature — usually 250°C/480°F. Put a baking tray or pizza stone in to heat.
- Step 4 — Punch down the dough. Divide in half (makes 2 pizzas). On a floured surface, stretch and shape into a thin round. Don’t use a rolling pin — stretch with your hands.
- Step 5 — Carefully transfer to a piece of baking parchment. Spoon sauce thinly over the base.
- Step 6 — Tear the mozzarella and scatter evenly.
- Step 7 — Slide pizza on the parchment onto the hot tray. Bake 8–10 minutes until the crust is puffed and charred at the edges and the cheese is bubbling.
- Step 8 — Remove from oven. Tear basil leaves over the top immediately. Drizzle with olive oil. Eat straight away.
Kitchen Tip: The oven must be as hot as it will go. If you have a baking stone, heat it for 45 minutes.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
