Easy Homemade Margherita Pizza with Fresh Basil
Tomato, mozzarella and basil can make an excellent pizza when the dough is given time to relax and the toppings are kept light.
Tomato, mozzarella and basil can make an excellent pizza when the dough is given time to relax and the toppings are kept light.
Recipe at a glance
- Yield: Two medium pizzas (about 26cm each; serves 2–4)
- Preparation: 20 minutes
- Cooking: 8–12 minutes per pizza
- Additional time: Allow 60–90 minutes for the dough to rise.
Ingredients
Dough
- 400g strong white bread flour, plus extra for dusting
- 7g fast-action dried yeast
- 1 tsp fine salt
- 250ml lukewarm water
- 1 tbsp olive oil
Topping
- 180g passata
- 1 small garlic clove, finely grated
- ½ tsp dried oregano, optional
- 2 x 125g balls mozzarella, thoroughly drained
- 1 tbsp olive oil, plus a little extra to finish
- A handful of fresh basil leaves
- Salt and freshly ground black pepper
Method
- Mix the dough. Put the flour, yeast and salt in a bowl, keeping the salt and yeast apart initially. Pour in the water and oil and stir into a rough ball. If it seems dry, add water a teaspoon at a time; the dough should feel soft, not soupy.
- Knead and rise. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Put in a lightly oiled bowl, cover and leave in a warm room for roughly 60–90 minutes, until noticeably puffy. A cool kitchen will take longer.
- Heat the oven properly. Put a sturdy flat baking sheet or pizza stone on the middle shelf and heat the oven to its highest practical setting, ideally 240–250°C conventional (220–230°C fan), for at least 25 minutes. Use oven gloves and keep children clear when handling the hot tray.
- Prepare the sauce and cheese. Mix passata with garlic, oregano if using, a pinch of salt and black pepper. Tear the mozzarella and press gently between kitchen-paper sheets to remove excess liquid. Wet cheese is a frequent cause of a soggy centre.
- Shape. Divide the dough into two balls. Stretch one on a lightly floured surface into a circle about 26cm across, leaving a slightly thicker rim. Use a well-floured pizza peel or an upside-down floured baking sheet for transfer. Only use baking parchment if the manufacturer explicitly rates it for your chosen high oven temperature.
- Top sparingly. Spread half the sauce thinly over the base, keeping the rim clear. Add half the mozzarella and a drizzle of olive oil. Slide onto the preheated surface and bake for 8–12 minutes until the crust is browned, the base feels firm and the cheese is bubbling. Repeat with the second pizza.
- Finish after baking. Scatter over fresh basil and another small drizzle of oil. Wait a minute before slicing so the cheese does not slide off.
What makes this recipe work
The strongest improvement is not extra toppings; it is heat. A preheated metal tray helps the underside set before the tomato has time to soak in. Check pizzas early because domestic ovens vary considerably. If your oven runs cooler, allow a few more minutes and judge the underside, not just the cheese.
Substitutions and variations
Use buffalo mozzarella only if you drain it very well, or choose a low-moisture block for a drier finish. A pinch of chilli flakes is fine, but keep the sauce simple to let the basil come through. For a longer rise, refrigerate the dough overnight and bring it towards room temperature before stretching.
Storage and food safety
Refrigerate cooled leftover slices within two hours and use within 48 hours. Reheat once until piping hot throughout. Unbaked dough may be refrigerated according to yeast and flour guidance or frozen in well-wrapped portions.
Allergen note: Wheat/gluten and milk.
Frequently asked questions
Why is my pizza base pale?
The oven or baking surface was probably not hot enough. Preheat thoroughly and avoid thick toppings.
Can I use plain flour?
It will work, though the crust may be less chewy than one made with strong bread flour.
Musa Ersoy
Musa Ersoy is an editor and writer at DEFUXA Global News, covering developments in the United Kingdom and around the world. He researches news stories using official statements, credible sources and independently verifiable information. His editorial work focuses on factual ac…
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