Margherita Pizza
The classic — soft pizzeria-style base, tangy pizza sauce, mozzarella and oregano. Three ingredients, perfect every time. Master this and the rest follows.
Per serving
Ingredients
- 2 cupsMaida
- 1 tspInstant yeast
- 1 tspSugar
- 1 tspSalt
- 2 tbspOlive oil
- 3/4 cupWarm water
- 3/4 cupPizza sauce (tomato + herbs)
- 1 1/2 cupsMozzarella cheese, grated
- 1 tspOregano
- 1/2 tspChilli flakes
- 1 tbspOlive oil (for drizzling)
- 6Basil leaves (optional)
Method
- 1
Combine maida, yeast, sugar and salt in a bowl. Add olive oil and warm water and knead to a soft, slightly sticky dough — about 8 minutes.
- 2
Cover and rest in a warm place for 1 hour until doubled.
- 3
Punch down, divide into 2 balls. Roll each into a 9-inch round on a floured surface.
- 4
Preheat oven to 230°C with a tray inside.
- 5
Place rolled pizza on parchment, spread pizza sauce thinly, leaving a 1 cm border.
- 6
Cover with grated mozzarella. Sprinkle oregano and chilli flakes.
- 7
Slide onto the hot tray. Bake 8-10 minutes until the crust is golden and cheese is bubbly with brown spots.
- 8
Drizzle with olive oil, top with basil leaves, slice and serve hot.