Pizza Express Margherita
A classic Margherita pizza delivers the perfect balance of simplicity and sophistication, with a crisp yet chewy crust, tangy tomato sauce, creamy melted mozzarella, and fresh basil leaves. The key lies in a well-proofed yeast dough that’s light and airy, topped with bright, herbaceous notes from oregano and basil that cut through the richness of the cheese. A light drizzle of olive oil before baking ensures a golden, shatteringly crisp crust that holds up against the gooey, stretchy cheese. Worth every minute, this dish brings the essence of a Neapolitan pizzeria into your kitchen with minimal effort and maximum reward.
Ingredients
- Water150ml
- Sugar1 tsp
- Yeast15g
- Plain Flour225g
- Salt1 1/2 tsp
- Olive OilDrizzle
- Passata80g
- Mozzarella70g
- OreganoPeeled and Sliced
- BasilLeaves
- Black PepperPinch
Nutrition
Directions
- 1
1 Preheat the oven to 230°C.
- 2
2 Add the sugar and crumble the fresh yeast into warm water.
- 3
3 Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface.
- 4
4 Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil.
- 5
5 Lightly flour your hands, and slowly mix the ingredients together until they bind.
- 6
6 Generously dust your surface with flour.
- 7
7 Throw down the dough and begin kneading for 10 minutes until smooth, silky and soft.
- 8
8 Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!)
- 9
9 Spread the passata on top making sure you go to the edge.
- 10
10 Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil.
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