A basic margherita with only tomato sauce, cheese, and basil. Simple yet delicious, you’ll be left wanting . Perfect for a holiday lunch.


  • Strong flour 66g
  • Light flour 66g
  • Sugar 6.5g
  • Salt 2g
  • Dry yeast 2g
  • Lukewarm water 85g
  • Olive oil 6.5g

Tomato sauce

  • Canned cut tomatoes 100g
  • Garlic 1/2 clove
  • Olive oil 1 tablespoon
  • Crazy Salt 3 swings
  • Salt 2 pinches
  • Sugar 1 teaspoon


  • Shredded mozzarella appropriate amount
  • Fresh basil appropriate amount


  1. Add olive oil and chopped garlic to a pot and stir-fry over low heat.
  2. Add the canned tomatoes and fry over medium heat to evaporate the moisture.Add sugar, salt, and crazy salt to taste.
  3. Add flour, salt, and sugar to a bowl and mix roughly with a whisk.
  4. Make a well in the center, put the dry yeast in there, and pour lukewarm water over the dry yeast.
  5. Mix well with your hands, then add the olive oil and mix again.
  6. Once the dough has come together to a certain extent, turn it out onto a counter and knead for about 5 minutes until it becomes smooth and smooth.
  7. Roll it up, put it back in the bowl, cover with plastic wrap to prevent it from drying out, and let it rise in the oven for 50 minutes.
  8. It’s OK if it doubles in size.Take it out on a table and let the gas out.
  9. Roll it up again neatly, cover it with a wet cloth, and leave it on the bench for 15 minutes.
  10. During this time, start preheating the oven.Place the baking sheet upside down in the oven and preheat to 250℃
  11. Place the rested dough on a baking sheet.
  12. Roll it out into a circle with a rolling pin to about 22cm in diameter.
  13. Press the edge firmly with your thumb to create a raised area at the edge.
  14. Brush with tomato sauce, sprinkle with plenty of cheese, place on a preheated baking sheet and bake for 8 minutes.
  15. Once baked, top with fresh basil and it’s done.