Pizza Margherita

Did you know that the Pizza Margherita shows the national colour of Italy?

For the recipe you need:

  • 5g yeast
  • 500g flour
  • 1 half tbsp salt
  • Tomato sauce
  • 250g mozzarella
  • Cocktail tomatoes
  • Basil leaves as desired
  • Salt
  • Pepper
Pizza Margherita


  1. Pour 300 ml cold water into a bowl and crumble the 5 g fresh yeast into the water, stirring to dissolve. Add 500 g flour and half a tablespoon of salt and knead well with the dough hook of the hand mixer. Then shape into a smooth ball. Then place the ball in a bowl, cover with a kitchen towel and leave to rest in a warm place for approx. 1:30 hours. The dough should have doubled in size by then.
  2. Dust the work surface with more and divide the dough into four equal pieces. Then shape each piece into a ball and let it rest again for about 1 hour.
  3. Roll out each ball into a pizza base and spread with tomato sauce. Top with mozzarella and basil as desired. Our tip: add a few cocktail tomatoes for that little extra!
  4. Pull the pizza out onto baking paper and bake in the lower third of the oven (preheated to 250°C convection oven) for 12-15 minutes.
  5. Enjoy!

We wish you a lot of fun making it!

Sorry, your session has expired. Please reload the page and submit the form again.