Margherita Pizza

Margherita Pizza

Serve this large pizza straight from the oven and cut into chunky slices. The dough can be made a couple of hours in advance of baking and any leftovers can be frozen and re-heated for another meal or snack.

Prep time: 10-15 mins plus extra for proving Bake time: 15-20 minutes Makes: 1 pizza
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  • 500g Wessex Mill Pasta and Pizza Flour
  • 2 tsp quick yeast (we like to use Doves Farm)
  • 1 tsp sugar
  • ½ tsp salt
  • 330ml tepid water
  • 2 tbsp olive oil
  • 400g finely chopped tomatoes or pizza topping
  • 250g grated mozzarella
  • plus oil, for tray


  • 1 large oven tray
  • 2 x mixing bowls


220˚C, Fan 200˚C, 425˚F, Gas 7

  • Put the flour, yeast, sugar and salt into a large bowl and blend them together.

  • Pour the water into the bowl and stir until everything looks craggy and lumpy.

  • Sprinkle one tablespoon of the oil over the top and stir to make a doughy mass.

  • Using your hands, gather everything together into a ball of dough.

  • Knead the dough in the bowl for a minute, avoid adding flour.

  • Cover the dough bowl with a clean tea towel and leave it in a warm place for the dough to rise. The dough will be ready after an hour but can rest in the bowl for up to 6 hours.

  • Pre-heat the oven.

  • Rub some oil around the inside of a large oven tray or two smaller ones.

  • Tip the dough out of the mixing bowl onto the large tray or divide it between the two trays.

  • Using your hands, pull and stretch the dough to cover the tray(s).

  • Brush the second spoon of oil around the edges of the pizza dough.

  • Spread the finely chopped tomatoes or pizza topping over the pizza and scatter the grated mozzarella.

  • Bake for 15-20 minutes.

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