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    Home ยป Easy Dinner Recipes

    Easy Margherita Pizza with Homemade Pizza Dough

    Published: Aug 2, 2024 ยท Modified: Aug 2, 2024 by Deborah Rainford ยท This post may contain affiliate links ยท 2 Comments

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    Margherita pizza sliced on a table with basil and cheese.

    This Margherita pizza features homemade dough, rich tomato sauce, fresh mozzarella, and basil. Perfect for any pizza night, follow this easy guide to create a classic Italian favourite at home.

    Margherita pizza with basil and mozzarella on a marble table.

    You can easily batch-cook the pizza sauce and make a batch of pizza dough to freeze for later.

    Jump to:
    • โญ๏ธ Why this recipe works
    • ๐Ÿงพ Ingredients overview
    • ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Here's how to make it
    • ๐Ÿ“– Variations
    • ๐Ÿ’ก Chef's Guide: Expert Tips
    • ๐Ÿฏ Storing and reheating leftovers
    • โ“Recipe FAQ's
    • Easy Margherita Pizza with Homemade Pizza Dough

    ⭐️ Why this recipe works

    • Fresh Ingredients: Using fresh mozzarella and basil ensures a vibrant flavor and texture.
    • Homemade Dough: The homemade pizza dough is easy to prepare and yields a perfect, chewy crust.
    • Rich Sauce: The homemade sauce, simmered with herbs and garlic, adds depth and richness.
    • Versatile: Can be customised with additional toppings or variations to suit personal preferences.
    • Quick Cooking: Bakes in just 10-12 minutes, making it a great option for a quick meal.

    🧾 Ingredients overview

    Ingredients needed for making Margherita pizza
    • Strong flour: Provides the structure and chewiness for the pizza dough.
    • Yeast: Helps the dough rise and become light and airy.
    • Olive oil: Adds richness and helps the dough become tender.
    • Sea salt: Enhances the flavor of the dough.
    • Warm water: Activates the yeast and helps combine the ingredients.
    • Honey: Feeds the yeast and adds a slight sweetness to the dough.
    • Passata: Forms the base of the pizza sauce, providing a rich tomato flavor.
    • Tomato puree: Thickens the sauce and intensifies the tomato taste.
    • Garlic granules: Adds a subtle garlic flavor to the sauce.
    • Oregano: Gives the sauce a traditional Italian flavor.
    • Basil: Adds freshness and a hint of sweetness to the sauce.
    • Fresh mozzarella: Melts beautifully and adds a creamy texture.
    • Shredded mozzarella: Provides a uniform melt and cheesy flavor.
    • Basil leaves: Add fresh, aromatic notes to the finished pizza.

      For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

    👩🏻‍🍳 Here's how to make it

    Margherita Pizza with Homemade Pizza Dough recipe step-by-step
    unbaked pizza dough with sauce and sauce and with cheese
    1. Combine Ingredients: Mix flour, yeast, and salt in a bowl. In another bowl, whisk warm water, honey, and olive oil.
    2. Form Dough: Pour the liquid mixture into the flour mixture, mixing until a soft dough forms.
    3. Knead Dough: Knead on a floured surface until smooth and elastic, about 10 minutes.
    4. First Rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 30 minutes until doubled in size.
    5. Prepare Sauce: Simmer passata, tomato puree, garlic, oregano, basil, olive oil, and honey in a saucepan for 10 minutes.
    6. Cool Sauce: Let the sauce cool completely before using.
    7. Preheat Oven: Preheat oven to 250ºC and heat a baking tray inside.
    8. Roll Dough: Roll out the dough on a floured surface to about ยผ cm thick and place on baking paper.
    9. Assemble Pizza: Spread the cooled sauce over the dough and top with shredded mozzarella.
    10. Add Fresh Mozzarella: Tear the fresh mozzarella ball and distribute evenly over the pizza.
    Margherita pizza before and after baking.
    1. Add Basil: Place basil leaves on top of the cheese.
    2. Bake Pizza: Transfer the pizza to the hot baking tray and bake for 10-12 minutes until golden and bubbling.
    Margherita pizza with basil and mozzarella on a marble table.

    📖 Variations

    • Cheese: Substitute fresh mozzarella with fontina for a different flavour.
    • Gluten-Free: Substitute with gluten-free flour for a gluten-free crust.
    • Vegan: Use vegan cheese substitutes and agave instead of honey.

    💡 Chef's Guide: Expert Tips

    Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

    • Cold Fermentation: For a deeper flavour, let the dough rise in the fridge for 24-48 hours. This slow fermentation enhances the taste.
    • Preheat the Baking Tray: A hot baking tray ensures a crispy crust. For an even crispier base, use a preheated pizza stone.
    • Flavoured Crust: Brush the crust with a mixture of olive oil, garlic, and herbs before baking for added flavour.

    🍯 Storing and reheating leftovers

    • Fridge: Store the cooled pizza in an airtight container in the fridge for up to 3 days.
    • Freezer: For longer storage, wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
    • Reheat: To reheat, place slices on a baking sheet and warm in a 175ºC oven for 10-15 minutes until heated through.

    ❓Recipe FAQ's

    What are some good alternative toppings?

    Consider adding ingredients like prosciutto, arugula, mushrooms, or artichoke hearts for a different twist.

    How can I prevent the cheese from burning?

    If your cheese tends to burn before the crust is fully cooked, you can cover the pizza with aluminum foil during the last few minutes of baking.

    How do I avoid a dry crust?

    Ensure your oven is preheated to the correct temperature, and avoid overbaking. Brushing the crust with olive oil before baking can also help keep it moist.

    Looking for other Italian-inspired recipes like this? Try these:

    • Homemade Italian style meatballs in a rustic tomato sauce in a white bowl.
      Easy Italian Meatballs in Tomato Sauce
    • Italian chicken in tomato sauce with mozzarella and basil in a skillet.
      Easy One Pan Italian Chicken In Tomato Sauce
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      Easy Halloumi Pasta with Rich Tomato Sauce
    • Easy anchovy tomato pasta puttanesca style in a white bowl with olives and herbs.
      Easy 15 Minute Pasta Puttanesca

    If you tried this Margherita Pizza with Homemade Pizza Dough please let me know in the comments below, and please leave a star rating while you're there!

    For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.

    For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.

    Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.

    Margherita pizza with basil and mozzarella on a marble table.

    Easy Margherita Pizza with Homemade Pizza Dough

    This Margherita pizza combines homemade pizza dough and sauce to create a perfect base for fresh mozzarella and basil toppings. Ideal for any pizza night, it is a true classic.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 45 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 1 hour hour
    Servings: 2 pizzas
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    Author: Deborah Rainford

    Ingredients

    For the Pizza Dough

    • 400 g (1 ¾ cups) strong flour
    • 7 g (2 tablespoon) sachet yeast
    • 2 tablespoons olive oil
    • 1 teaspoon sea salt
    • 225 ml (1 cup) warm water
    • 1 tablespoon honey

    For the Pizza Sauce

    • 500 g (2 cups) passata
    • 4 tablespoons tomato puree
    • 2 teaspoons garlic granules
    • 1 tablespoon oregano
    • 1 tablespoon basil
    • 2 teaspoons olive oil
    • 1 teaspoon honey or sugar
    • Optional: chilli flakes

    To Assemble the Pizza

    • ½ quantity of pizza dough
    • ⅓ quantity of homemade pizza sauce
    • 50 g (½ cup) shredded mozzarella
    • 1 ball fresh mozzarella
    • Basil leaves

    Instructions

    For the Pizza Dough

    • Weigh out the flour and add the yeast and salt. Mix together.
    • In a separate bowl, whisk warm water, honey, and olive oil together. Pour into the flour mixture.
    • Mix until a soft, shaggy dough forms, adding more water if needed, a tablespoon at a time.
    • Knead the dough on a lightly floured surface until smooth and elastic. It should spring back when gently poked.
    • Lightly oil a medium mixing bowl and place the dough inside. Cover with a tea towel and let rise in a warm place for 30 minutes until doubled in size.
    • Knock the air out of the dough, then divide in half. Use one half for the pizza and freeze the other half for later use.

    For the Pizza Sauce

    • Pour the passata into a saucepan and add the tomato puree, garlic granules, oregano, basil, olive oil, and honey or sugar.
    • Bring the sauce to a simmer, whisking continuously for about 10 minutes until thickened.
    • Let the sauce cool before using.

    To Assemble the Pizza

    • Preheat the oven to 250ºC. Place a baking tray in the oven to heat.
    • Roll out the pizza dough on a lightly floured surface to about ยผ cm thickness. Place on baking paper for easy transfer.
    • Top the dough with the homemade pizza sauce and shredded mozzarella.
    • Tear the fresh mozzarella ball and distribute evenly on the pizza. Add basil leaves on top.
    • Carefully transfer the pizza to the hot baking tray using the baking paper.
    • Bake for 10-12 minutes until the pizza is bubbling and golden.

    Notes

    • Ensure the water used for the dough is warm, not hot, to activate the yeast properly.
    • Allow the pizza sauce to cool to prevent the dough from becoming soggy.
    • For a crispier crust, bake the pizza on a preheated pizza stone if available.
    • Fresh basil should be added just before serving for the best flavor.
    • Nutritional info is per pizza.

    Nutrition

    Calories: 692kcal | Carbohydrates: 121g | Protein: 20g | Fat: 15g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7.5g | Cholesterol: 10mg | Sodium: 1067mg | Potassium: 793mg | Fiber: 7.5g | Sugar: 16g | Vitamin A: 855IU | Vitamin C: 15mg | Calcium: 128mg | Iron: 9mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!
    Head shot of Deborah Rainford
    Meet the Chef!

    Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Rebecca

      November 18, 2024 at 10:37 am

      5 stars
      My daughter has never like my homemade pizza, but she loved this and begged for more! โ€ฆ..and we live in Italy. Just thought you should know. (My husband and I loved it too.)

      Reply
      • Deborah Rainford

        May 01, 2025 at 12:35 pm

        This absolutely makes my day! So happy you love the recipe. Thank you so much for taking the time to leave a comment. It's so appreciated! ๐Ÿ™‚

        Reply
    5 from 2 votes (1 rating without comment)

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    Margherita pizza sliced on a table with basil and cheese.

    Hi, I'm Deborah! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) budget recipes from scratch using only Aldi ingredients. Welcome to my virtual kitchen!

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