Pizza margherita

by Ed Halmagyi


  • 250ml warm water
  • 1 sachet (7g) dried yeast
  • 500g strong flour
  • 1 tsp fine salt
  • 1 cup pizza sauce
  • 250g buffalo mozzarella, sliced
  • cracked black pepper
  • ½ bunch basil leaves
  • 2 Tbsp extra virgin olive oil


1 Preheat oven to 230°C and place a pizza stone on the middle shelf. Beat the water, yeast and half the flour until smooth, then cover a set aside to double in size.
2 Mix the remaining flour and salt into the dough and knead smooth, set aside to double in size.
3 Divide into four and roll out until very thin. Top with pizza sauce, buffalo mozzarella and pepper, then quickly transfer to the hot pizza stone and bake for 5-7 minutes, until crisp. Top with basil and olive oil to serve.