Mary Berry Margherita Pizza Recipe – Crisp Edges, Gooey Cheese, and Pure Italian Simplicity

The first time I tried to make Margherita pizza at home, I went all in—homemade dough, San Marzano tomatoes, the fanciest mozzarella I could find. And I still ended up with… soup on bread. The crust was pale, the cheese puddled, and the whole thing sagged like a wet tissue.

But I wasn’t giving up. I needed that blistered crust and gooey mozzarella moment without a pizza oven. After many tweaks (and one smoke alarm incident), I cracked it—and now this is my go-to when I want something fast, fresh, and a bit smug-making.

Let me show you how I finally got it right.

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What Makes This Recipe Special

This version is all about doing the simple things right:

• Hot oven, hot tray – transforms a regular crust into something worthy of your best olive oil.
• Dry your mozzarella – seriously, this one step saved me from soggy-bottom sadness.
• Basil timing matters – bake some for flavour, save some for that fresh green pop at the end.

Most recipes try to overcompensate with extra cheese or a thick crust. But Margherita pizza isn’t about quantity—it’s about balance. A little of each thing, done well.

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INGREDIENTS + WHY THEY MATTER

• All-purpose flour (2 cups) – Gives the dough just enough chew. I tested 00 flour too—slightly lighter but not a game-changer.
• Dry yeast (1 tsp) – Quick-acting and reliable. Just make sure it’s not expired (learnt that the gloopy way).
• Warm water (¾ cup) – Not hot! Hot water kills yeast.
• Olive oil (1 tbsp) – Adds tenderness to the dough and helps crisp the base.
• Salt (½ tsp) – Don’t skip this. Dough without salt tastes… like cardboard.
• Tomato passata (½ cup) – Clean and fresh. I once used jarred pasta sauce—regret.
• Garlic (1 clove, optional) – For a tiny kick if you like your sauce punchy.
• Fresh mozzarella (200g) – Torn, not grated. Drain it well.
• Fresh basil – A few leaves go a long way. Add more after baking.
• Extra virgin olive oil (1 tbsp) – Drizzle at the end like a finishing move.
• Salt + oregano (pinch) – For that subtle flavour lift. Chili flakes if you’re feeling bold.

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Want to Change It Up? Here’s How

Ingredient Swaps That Hold Up

• Dough swap – Store-bought pizza dough works just fine. Let it rest before rolling.
• No passata? – Crushed tinned tomatoes with a pinch of salt and sugar works well.
• Vegan version – Use a plant-based mozzarella. I tried a coconut-based one—it melted, but needed chili to mask the sweetness.
• Gluten-free base – You can use a GF flour blend, but it’s more brittle. Pre-bake the base for 5 mins before topping.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy middle	Cheese released too much moisture	Pat mozzarella dry + use less sauce
Pale crust	Oven wasn’t hot enough	Preheat oven AND tray for 20+ mins
Dough shrunk while rolling	Overworked or too cold	Let it rest 10–15 mins after stretching
Basil turned black	Put on too early	Add some before baking, the rest after

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HOW TO MAKE MARGHERITA PIZZA

1. Make the dough (or use pre-made):
   Mix flour, yeast, salt, warm water, and olive oil. Knead until soft and elastic (about 10 mins). Cover and let rise 1 hour or until doubled.
2. Preheat oven + tray:
   Crank it to 220°C / 425°F. Place your baking tray or pizza stone inside—this is key for a crisp base.
3. Shape the dough:
   Roll or stretch into a 10–12 inch circle. Don’t worry if it’s not perfectly round—mine never is.
4. Add the sauce:
   Spread a thin layer of tomato passata. Add garlic if using. Less is more here.
5. Top with mozzarella + basil:
   Tear mozzarella and scatter evenly. Add a couple of basil leaves. Save more for after baking.
6. Bake it hot and fast:
   Transfer the pizza to the preheated tray/stone (parchment helps). Bake for 10–12 mins, until the crust is golden and cheese is bubbling.
7. Finish with flair:
   Add fresh basil, drizzle of olive oil, maybe a pinch of chili flakes. Slice and serve while it’s still sigh-inducing.

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TIPS FROM MY KITCHEN

• I keep my mozzarella in a paper towel-lined bowl for 10 mins before using—it stops sogginess.
• A metal baking tray flipped upside down makes a great impromptu pizza stone.
• Brushing the crust with olive oil before baking gives that golden pizzeria look.
• Don’t overload it—it’s pizza, not lasagna.

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STORAGE + SERVING

• Store: Wrap slices individually in foil or pop in an airtight container. Fridge = up to 3 days.
• Reheat: Skillet method wins—2–3 mins with a lid, gets the base crisp again.
• Freeze? Not ideal with fresh mozzarella. If you must, freeze baked slices separately.

What to pair it with:

• Glass of chilled red or sparkling water with lemon
• Garlic or herb bread
• Light salad or roasted courgette ribbons

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FAQs

Q: How do I stop Margherita pizza from being soggy?
A: Drain and pat your mozzarella dry, don’t over-sauce, and preheat your oven and tray like your life depends on it.

Q: Can I make the dough ahead?
A: Absolutely. It keeps in the fridge for up to 24 hours—just bring it to room temp before using.

Q: Should basil go on before or after baking?
A: Both! A couple of leaves before adds flavour; fresh ones after bring colour and that gorgeous aroma.

Q: What type of mozzarella is best?
A: Buffalo mozzarella is classic, but any fresh mozzarella works if it’s well-drained.

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Similar Recipes You May Like:

• Mary Berry Garlic Parsley Flatbread
• Mary Berry Gluten Free Pizza Dough Recipe

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