Next Level Margherita

Put down the phone to the takeaway. This Margherita recipe can't be beaten and is the perfect way to master this everyday classic.

This recipe will make around 4 pizzas.


1. Flour - 500g plus extra for dusting surfaces
2. Dried Yeast - 1 sachet / 7g, ideally fast action
3. Canned Plum Tomatoes - 400g, ideally San Marzano
4. Extra Virgin Olive Oil - 1 table spoon
5. Dried Oregano - 1/2 tea spoon
6. Basil - small pinch
7. Parmesan - 50g freshly grated, feel free to choose a vegetarian alternative.
8. Mozzarella - 200g freshly cut from a block

How to make the pizza

First make the dough. Check out our easy dough recipe for an alternative.

1. Mix the flour with around 300ml of tepid water. Then set this aside for around 1hr at room temperature.

2. Dissolve the yeast in 2 tablespoons of water and mix this along with some salt into the dough.

3. Cover this with cling film and leave somewhere warm for a few hours. It should around double in size. For best results leave it in the fridge for at least 8 hours.

Then prepare the dough for toppings

4. Tip the dough onto a floured surface and divide into 4

5. Roll each into a ball and leave to rest covered with a tea towel for 1 hour.

Make the tomato pizza sauce

6. Drain some of juice from the canned tomatoes and then tip the rest into a bowl with the olive oil and oregano

7. Then either mix it together for a crunchy sauce or blend it together to make it smooth

Make the pizza

8. Stretch out on the balls of dough on a floured surface roughly into a circle. Around the size of your pizza stone / pan. 

9. Top with a quarter of the sauce, basil leaves and a quarter of the mozzarella.

10. Bake!