You are viewing this website with an old browser please update to a newer version of Internet Explorer here.

Prue’s Pizza Margherita

For the dough  

10g fresh yeast

pinch of caster sugar

115ml lukewarm water

200g ‘00’ flour, plus extra for dusting

½ tsp fine salt

2 tbsp olive oil, plus extra for greasing

semolina, for dusting


For the tomato sauce

3 tbsp extra virgin olive oil

4 garlic cloves, peeled & finely chopped
400g can San Marzano tomatoes

juice of ½ lemon

½ tsp caster sugar

pinch of salt


For the topping

1 tbsp extra virgin olive oil

125g ball Mozzarella

6 fresh basil leaves


Step 1 – For the dough, sift the flour and salt into a bowl. Make a well in the centre. Mix the yeast to a thin cream with the sugar and 1 tbsp of the water.

Step 2 – Pour into the well. Add the olive oil to the well then add enough water to make a soft dough.

Step 3 – Knead for 10 minutes by hand until smooth.

Step 4 – Place the dough on a large baking tray and cover with oiled clingfilm. Leave to rise in a warm place until doubled in size, about 45 minutes.

Step 5 – For the tomato sauce, heat the olive oil in a frying pan. Add the garlic and cook for 1-2 mins on a low heat until softened but not coloured. Add the tomatoes and using the back of a wooden spoon, squash the tomatoes as much as you can.

Step 6 – Bring to the boil and add the lemon juice, sugar and salt. Reduce the heat and simmer for 5-10 mins until reduced to a sauce consistency. Remove from the heat and add more seasoning if necessary.

Step 7 – Heat the oven to Bread Baking 240C and place the pizza stone in the oven. Knock back the dough and shape on a lightly floured surface, then toss into a 30cm round. Avoid pressing or squashing the edge of the dough as that stops it from forming a crust.

Step 8 – Place the dough on a peel, dusted with semolina. Brush the dough with 1 tbsp of the olive oil. Spread 3 tbsp of the tomato sauce (you won’t need all the tomato sauce) over the dough and top with half of the mozzarella.

Step 9 – Just before placing the pizza on the stone, sprinkle the stone with semolina. Transfer the pizza onto the hot pizza stone and bake for 12-15 mins until the crust is blistered and the cheese is bubbling.

Step 10 – Remove for the oven and top with basil leaves before serving.