Pizza margherita in 4 easy steps!!! -> Bellissimo

Pizza margherita

Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo

Ingredients

For the base

• 300g strong bread flour
• 1 tsp instant yeast (from a sachet or a tub)
• 1 tsp salt
• 1 tbsp olive oil, plus extra for drizzling

For the tomato sauce

• 100ml passata
• handful fresh basil or 1 tsp dried
• 1 garlic clove, crushed

For the topping

• 125g ball mozzarella, sliced
• handful grated or shaved parmesan
• handful cherry tomatoes, halved

To finish

• handful basil leaves (optional)

  Method

• Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
• Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.