Pizza Margherita

makes 6 - 8 pizzas

800 g

pizza & ciabatta flour

200 g


1 heaped tsp


2 x 7 g

fast action yeast

1 tbsp


4 tbsp

olive oil

650 to 675 ml

luke warm water

400 g

good quality passata


garlic cloves, finely chopped

2 tbsp

tomato puree

2 balls

mozzarella, cut into slices



Stir the garlic and tomato puree into the passata, season well with salt and black pepper and set aside. Make sure your topping doesn’t have too much liquid, as it would make the pizza soggy.

Mix flour, semolina, yeast and salt in a large bowl. Stir the honey and olive oil into the warm water. Make a well in the flour and pour in the water/oil/honey mixture and stir together. The dough will feel very sticky. Cover and leave for 30 to 45 minutes or until doubled in size.
Knead the dough on a lightly oiled surface, then cover and leave for another 20 minutes.
Brush a pizza baking tray with oil and sprinkle with semolina. Heat oven to 240 C.

When the dough is ready, divide into six to eight equal portions. Roll the individual dough pieces out on a lightly floured surface, be careful not to use too much flour. If the dough keeps “springing” back use a little olive oil on the work surface. Lift onto the baking sheet and repeat with the remaining dough.

Spread the sauce over the base and scatter the mozzarella. Grate some fresh pepper and drizzle with a little oil. Bake for 12 to 15 minutes.

To serve scatter with Parmesan shavings and basil leaves.

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