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Easy Margherita Pizza
Classic pizza night — dough stretched by hand, topped simply with sauce and torn mozzarella, baked hot and fast at 250°C until the crust blisters golden.
Ingredients
Instructions
Stretch the dough into a round by hand on a floured surface, working from the centre outward rather than rolling it.
This keeps the air bubbles that give the crust its texture.
Spread the sauce thinly and scatter torn mozzarella evenly, leaving the classic thin border of dough bare around the edge.
Bake at the hottest possible 250C for 10-12 minutes until the crust blisters and turns properly golden, then finish with fresh basil the moment it comes out.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
