Mains
Italian
ItalianMargherita Pizza
The classic tomato, mozzarella and basil pizza shown three ways. The basic tier leans on a shop-bought base, while the ultimate builds a slow-proved dough for a blistered Neapolitan crust.
Vegetarian
Nut-free
Better version
A simple homemade dough with proper mozzarella and a fresh basil finish.
Per serving£2.90
Total cost£5.80
Time1 hr 42 min
Ingredients for 2
- Dough
- 250 g strong white bread flour
- 5 g fast-action dried yeast
- 160 ml warm water
- 1 tbsp olive oil
- 1 tsp salt
- Topping
- 200 g tinned chopped tomatoes , drained
- 125 g mozzarella ball , torn
- 1 handful fresh basil leaves
- 1 tbsp extra virgin olive oil , to finish
Method
- Mix the flour, yeast and salt, then add the water and oil and bring together into a dough.
- Knead for 8 minutes until smooth, then cover and prove for 1 hour until doubled.
- Heat the oven to its highest setting with a baking tray inside.
- Divide and stretch the dough into two rounds, then top with the drained tomatoes (lightly crushed and seasoned) and torn mozzarella.
- Bake on the hot tray for 10-12 minutes until puffed and golden.
- Finish with fresh basil and a drizzle of extra virgin olive oil.
Equipment
The three ways, side by side
Budget
Ready-made bases, passata and value mozzarella for a quick midweek pizza.
Better
A simple homemade dough with proper mozzarella and a fresh basil finish.
Ultimate
A 24-hour proved Neapolitan dough with San Marzano, buffalo mozzarella and a screaming-hot pizza steel.
