By The foodoodle kitchen · Published September 20, 2026
Margherita Pizza
Homemade dough, crushed tomatoes, fresh mozzarella and basil, baked hot; a weekend project the whole house joins.
Serves 4 · Prep 20 min · Cook 15 min · 35 min total · Medium
Free. Your copy goes into your household's Recipe Book, where you can edit it, plan it and cook it.
Ingredients
- 500 g bread flour
- 325 ml warm water
- 10 g salt
- 7 g active dry yeast
- 1 tbsp olive oil
- 400 g crushed tomatoes
- 250 g fresh mozzarella
- 0 fresh basil leaves
- 0 salt and pepper
- 1 tsp sugar
Allergies? foodoodle checks every recipe against your household's restrictions the moment you add it.
Method
- Mix warm water and sugar in a bowl; add yeast and let sit for 5 min until frothy. 5 min
- In a large bowl, combine bread flour and salt. 0 min
- Add yeast mixture and olive oil to flour; mix until a dough forms. 5 min
- Knead dough on a floured surface for about 10 min until smooth. 10 min
- Place dough in an oiled bowl; cover with a towel and leave in a warm place for 1 hr until doubled in size. 1 h
- Preheat oven to 250°C (482°F); place a pizza stone inside if you have one. 15 min
- Once dough is ready, punch it down and divide into 2 equal balls. 0 min
- Roll out each dough ball on a floured surface into a pizza base. 5 min
- Spread crushed tomatoes evenly on each base; season with salt and pepper. 0 min
- Tear mozzarella and distribute over the tomato sauce. 0 min
- Transfer pizza to the oven; bake for 10-15 min until crust is golden and cheese is bubbly. 15 min
- Remove from oven and top with fresh basil leaves. 0 min
