Margherita Pizza
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 3 pizzas; half a pizza each
- Preparation
- 25 minutes, plus 60 minutes proving
- Cooking
- 12–15 minutes per batch
- Total time
- About 1 hour 45 minutes–2 hours, allowing for batches
Heat / oven setting240°C conventional / 220°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 450g | |
| 10.5g | |
| 0.75 tsp | |
| 270ml | |
| 1.5 tbsp | |
| 225g | |
| 1.5 cloves | |
| 1.5 tsp | |
| 225g | |
| A few leaves |
Tick ingredients as you prepare them. Ticks reset when you reload.
Equipment
- Digital scales and measuring spoons
- Mixing bowls and sieve
- Wooden spoon or electric whisk
- Baking tray or tin, as directed
- Baking paper
- Wire cooling rack
- Oven gloves
- Rolling pin
- Two sturdy baking trays
- Extra baking tray or larger pan/dish if needed for six servings
Method
Make dough
Mix flour, yeast and salt. Add water and oil and bring together. Knead for 8–10 minutes until smooth and elastic. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Prove
Place in an oiled bowl, cover and leave for about 1 hour until doubled. Preheat the oven with two sturdy baking trays inside.
Make sauce
Mix passata, garlic and oregano in a clean bowl. Drain mozzarella well to avoid a wet centre.
Shape
Divide dough into three equal pieces. Roll each portion into a roughly 25cm round on baking paper. Spread with sauce, leaving a border, and add mozzarella.
Bake
Carefully slide pizzas and paper onto the hot trays. Bake for 12–15 minutes until edges are golden, cheese bubbling and bases cooked, rotating if necessary. Bake the third pizza in a further batch if needed.
Present
Add basil after baking. Cut each pizza into four slices and serve two slices per portion.
Portion for six
Makes 3 pizzas; half a pizza each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Dough supplies carbohydrate, mozzarella supplies protein and calcium, and tomato sauce adds vegetables. Add a salad for more fibre.
Practical skills
Kneading, proving, rolling, spreading and baking on a hot tray.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.