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  • Writer's pictureIsabella Akshay

Classic Pizza Margherita

I’m often asked to share my most basic, no-frills pizza recipe. This is how I make it and I guarantee it’s better than in pizzeria.

We like to keep things simple, though occasionally I go a bit crazy with the toppings too. My top 3 favourite toppings are:

1.Classic Margherita

2.Olive and capers

3.Gorgonzola and french fries (yep, you heard me right and fries on pizza are TOTALLY a thing)

What are your favourite pizza topping and what’s the craziest pizza you’ve eaten? Let me know in the comments!

For the Dough


Type 00 flour - 300g

Type 0 flour - 200g

Lukewarm water - 350g

Fresh brewers’ yeast - 5g (or 2g of dried yeast)

Salt - 10g

Sugar - 1/2 tsp


Dissolve sugar and yeast in water and start adding flour in batches. When it comes together, add the salt and knead for 5 minutes to a very smooth dough.

Cover with a clean, damp towel and allow to rest until doubled.

For the Tomato Sauce


San Marzano tomatoes - 300g, chopped

Extra virgin olive oil - 2 tbsp

Garlic - 1 clove, minced finely

Fresh basil - a few leaves

Salt to taste

Sugar - 1/2 tsp


Heat oil in a pan and add minced garlic. Add tomatoes, salt, sugar and cook with a lid and on low, until the sauce thickens and oil separates. Add chopped fresh basil halfway through but reserve a couple of leaves to garnish the pizza in the end.

To Make the Margherita

Punch the risen dough to let air escape.

Sprinkle coarse semolina or regular flour on a baking tray. Flatten the dough by applying pressure with your fingers from the centre to the outside, so that you get a nice thicker crust on the edges. Let the dough rest for 20 mins on the tray.

Preheat oven to 250°C. Top your pizza with the tomato sauce, slices of fresh mozzarella, a drizzle of olive oil and dried oregano.

Bake until the bottom is nice and crispy. Timing will depend on your oven but should take around 10 minutes if the oven is really hot. Garnish with fresh basil and dig in!

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