Perfect Margherita Pizza

Makes 6 Pizzas



For the dough:

  • 1kg Strong White Bread Flour
  • 550ml Warm Water
  • 30g Salt
  • 30ml Olive Oil
  • 15g Caster Sugar

For the topping:

  • San Marzano Tomato
  • Buffalo Mozzarella
  • Fresh Basil
  • Extra Virgin Olive Oil


  1. Place the flour and 500ml of the water in a mixer fitted with a dough hook attachment. Mix until the dough is smooth. Stop the mixer and let the dough rest in the bowl for 15–20 minutes. 
  2. Once the dough has rested, turn the mixer on to medium and add the yeast and sugar. Two minutes later, add the salt, mix for 2 minutes and then add the olive oil. Keep mixing until the dough is shiny and homogenous, about 6 minutes. Turn the speed up a little and mix for 2 minutes more. 
  3. Let the dough sit, covered with plastic wrap, for 30 minutes or until doubled in size.
  4. Divide the dough into 6 balls, then place on a lightly floured surface and cover with a lightly floured tea towel until doubled in size (20 minutes). Meanwhile, preheat oven to highest setting and place a pizza stone on the top shelf to pre-heat.
  5. Working with a ball of dough at a time, place onto a flour-dusted 22cm-diameter pizza tray and press outwards from the centre to flatten, making the edges slightly thicker than the centre.
  6. Spread the pizza base with San Marzano tomato, top with Buffalo Mozzarella. Then scatter basil leaves on top and drizzle with extra virgin olive oil.
  7. Bake in preheated oven for 10 minutes or until golden brown and serve immediately.