Tomato & Chilli Margherita Pizza

Who doesn't love a delicious Margherita Pizza! Indulge in our mouthwatering homemade pizza topped with fresh basil and chilli. The beauty of this recipe lies in its simplicity. We used a Ooni Pizza Oven, but a conventional oven also works great for this recipe!

Recipe developed by Mel, Thrive Wholesome Nutrition





To make the dough:

  1. Add the sugar, yeast, and a pinch of flour to the water in a jug. Whisk briefly to combine, then set aside for 5-10 minutes to let the yeast activate.
  2. Add the flour to a large mixing bowl. If using a stand mixer with dough hooks, add to the mixing bowl; otherwise, use a hand mixer with dough hooks.
  3. Once the yeast is activated, pour it into the flour and mix on low speed. Add the oil and salt, and mix for about 8 minutes or until the dough comes away from the sides and forms a ball. (It’s okay if the dough is a little sticky.)
  4. Take the dough from the bowl and gently mold it into a ball shape. Place it back into the bowl. Spray the sides of the bowl with the Olive Oil spray, then cover with cling wrap and a tea towel. Leave in a warm place for approximately 6-7 hours to prove or until it doubles in size.
  5. Once the dough has proved, punch it in the middle to let out the air. Gently remove from the bowl and divide into 4 small balls of dough.
  6. Place each ball into an airtight container and leave to rise again for 2-3 hours.

To prepare the pizza:

  1. Preheat the pizza oven to a minimum of 400-450°C (If using a standard oven, preheat to about 220°C).
  2. Once the dough balls have risen and doubled in size, place them onto a floured surface. Using your fingers, press the dough from the center out towards the edges, flattening the dough and forming a thick, puffy crust. Flip the dough over and continue to shape the edges.
  3. Pick up the dough and using a 'steering motion/left hand down turn', stretch the pizza out slightly until it’s larger in size. Be careful not to over-stretch and make the dough too thin.
  4. Place the stretched dough back onto the floured bench and add your toppings: pasta sauce, cheese, and tomatoes.
  5. Place the pizza into the Pizza Oven and cook until it starts to puff up. Turn the pizza using a turning peel to cook all edges evenly. You may need to continue turning the pizza during cooking.
  6. If using a conventional oven, you may only need to turn the pizza once or twice on a lined baking tray.
  7. Once cooked, add fresh basil leaves, fresh red chilies, a generous drizzle of olive oil, and a good sprinkle of Rich Glen Chilli Salt. Enjoy!

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