Margherita pizza
A simple, traditional pizza recipe made with overnight dough, fresh tomato sauce, and mozzarella, baked quickly at high heat for a crisp and golden finish.
Updated : 22 December, 2025
Easy
More than 1 hour.
Ingredients
For the pizza dough
800 grams
Flour
200 grams
Semolina
1 teaspoon
Salt
1 tablespoon
Sugar
14 grams
Dry yeast
4 tablespoon
Olive oil
650 milliliters
Water
For the topping
800 grams
Canned tomatoes
2 piece
Mozzarella
3 tablespoon
Olive oil
to taste
Salt
to taste
Ground black pepper
handful
Basil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the dough, combine the flours, salt, sugar, and yeast in a large bowl and stir together. Create a well in the centre and gradually add the water, mixing to bring in the flour until a soft dough forms.
Step 2
Turn the dough out onto an oiled work surface and knead for about 10 minutes, or until smooth and elastic. Transfer to a bowl, cover with cling film, and refrigerate for 24 hours.
Step 3
When ready to cook, preheat the oven to its highest setting. Place a heavy baking tray or pizza stone inside to heat thoroughly.
Step 4
Remove the dough from the bowl, knead briefly for a couple of minutes, and divide into four equal portions. Let the dough rest for five minutes, then stretch each piece over your hands to create discs approximately 5mm (¼in) thick.
Step 5
Place the dough circles onto upturned floured baking trays or a pizza peel if available.
Step 6
Blend the tinned tomatoes with a stick blender or food processor. Spread a thin layer of the blended tomato over each base, sprinkle with grated mozzarella, and drizzle with oil. Season with sea salt and freshly ground black pepper.
Step 7
Carefully slide each pizza directly onto the heated tray or stone in the oven and bake for 5-10 minutes, or until crisp and golden-brown.
Step 8
Finish by scattering fresh basil leaves over the top before serving.
Author note
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