Looking for a delicious and simple homemade pizza that’s sure to impress?

This Easy 4-Step Italian Margherita Pizza is perfect for beginners and delivers classic pizza flavors with minimal effort.

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With a soft, thin crust, a flavorful tomato sauce, and fresh mozzarella, it’s a delightful treat for family dinners or casual gatherings.

Plus, it’s ready in under an hour, making it a quick and satisfying option for any pizza lover.

Ingredients:

For the Dough:

• 2 1/2 cups (300g) strong bread flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 tablespoon olive oil, plus extra for drizzling

For the Tomato Sauce:

• 1/2 cup (100ml) passata (tomato puree)
• A handful of fresh basil leaves or 1 teaspoon dried basil
• 1 garlic clove, crushed

For the Topping:

• 1 ball (4.4 oz or 125g) mozzarella cheese, sliced
• A handful of grated or shaved Parmesan cheese (or a vegetarian alternative)
• A handful of cherry tomatoes, halved

To Finish:

• A handful of fresh basil leaves (optional)

Instructions:

Step 1: Prepare the Dough

• In a large bowl, mix the flour with the yeast and salt.
• Create a well in the center and pour in 3/4 cup (200ml) of warm water along with the olive oil.
• Stir with a wooden spoon until the mixture forms a soft, slightly sticky dough.
• Turn it out onto a lightly floured surface and knead for about 5 minutes, or until smooth.
• Cover the dough with a tea towel and let it rest.
• For a thin crust, you can skip the rising time, but letting it rise will improve the texture if you have extra time.

Step 2: Make the Tomato Sauce

• Combine the passata, basil, and crushed garlic in a bowl.
• Season with salt and pepper to taste.
• Allow the sauce to sit at room temperature while you prepare the dough.

Step 3: Roll Out the Dough

• If you let the dough rise, give it a quick knead and then divide it into two equal portions.
• On a floured surface, roll each portion into a round about 10 inches (25cm) in diameter.
• Aim for a thin layer as it will puff up in the oven.
• Transfer each rolled dough onto floured baking sheets.

Step 4: Assemble and Bake

• Preheat your oven to 475°F (240°C) and place another baking sheet or an inverted baking tray on the top rack.
• Spread the tomato sauce evenly over each pizza base using the back of a spoon.
• Top with slices of mozzarella, grated Parmesan, and halved cherry tomatoes.
• Drizzle with a bit of olive oil and season with salt and pepper.
• Place one pizza (on its baking sheet) onto the preheated tray or baking sheet in the oven.
• Bake for 8-10 minutes, or until the crust is crispy and the cheese is bubbly.
• Remove from the oven and, if desired, add fresh basil leaves before serving.
• Repeat with the remaining pizza.

FAQs

Can I use a different type of cheese?

Yes, you can use any cheese you prefer. If you’re looking for a vegetarian option, you can substitute Parmesan with a vegetarian hard cheese.

How can I make the dough ahead of time?

You can prepare the dough up to 24 hours in advance. After kneading, cover it tightly with plastic wrap and refrigerate. Let it come to room temperature before rolling it out and continuing with the recipe.

Easy 4-Step Italian Margarita Pizza

This easy Italian Margherita pizza recipe involves making a simple dough, preparing a quick tomato sauce, and baking the topped pizzas for a delicious, homemade pizza experience.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 5

Ingredients

• ▢ 2 ½ cups strong bread flour
• ▢ 1 tbsp instant yeast
• ▢ 1 tsp salt
• ▢ 1 tbsp olive oil plus extra for drizzling
• ▢ ½ cup passata (tomato puree)
• ▢ 1 tsp dried basil or a handful of fresh basil leaves
• ▢ A handful of fresh basil leaves (optional)

Instructions

Prepare the Dough

1. In a large bowl, mix the flour with the yeast and salt.

   Create a well in the center and pour in 3/4 cup (200ml) of warm water along with the olive oil.

   Stir with a wooden spoon until the mixture forms a soft, slightly sticky dough.

   Turn it out onto a lightly floured surface and knead for about 5 minutes, or until smooth.

   Cover the dough with a tea towel and let it rest.

   For a thin crust, you can skip the rising time, but letting it rise will improve the texture if you have extra time.

Make the Tomato Sauce

1. Combine the passata, basil, and crushed garlic in a bowl.

   Season with salt and pepper to taste.

   Allow the sauce to sit at room temperature while you prepare the dough.

Roll Out the Dough

1. If you let the dough rise, give it a quick knead and then divide it into two equal portions.

   On a floured surface, roll each portion into a round about 10 inches (25cm) in diameter.

   Aim for a thin layer as it will puff up in the oven.

   Transfer each rolled dough onto floured baking sheets.

Assemble and Bake

1. Preheat your oven to 475°F (240°C) and place another baking sheet or an inverted baking tray on the top rack.

   Spread the tomato sauce evenly over each pizza base using the back of a spoon.

   Top with slices of mozzarella, grated Parmesan, and halved cherry tomatoes.

   Drizzle with a bit of olive oil and season with salt and pepper.

   Place one pizza (on its baking sheet) onto the preheated tray or baking sheet in the oven.

   Bake for 8-10 minutes, or until the crust is crispy and the cheese is bubbly.

   Remove from the oven and, if desired, add fresh basil leaves before serving.

   Repeat with the remaining pizza.

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