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Michael Weldon's margherita pizza

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Plate up an impressive dinner and try this classic margherita pizza from scratch. Make your own dough and top it with tomato sugo, fresh basil and cheese.

  • Serves2
  • Cook time40 minutes
  • Prep time20 minutes, + cooling, 5 mins standing time and 4 1/2 hours proving time


Pizza dough

  • 200ml warm water
  • 3g dry yeast
  • 300g plain flour or baker's flour, plus extra for dusting
  • Pinch of sea salt flakes
  • Olive oil, for drizzling

Tomato sugo

  • 1 brown onion, finely chopped
  • Olive oil, for drizzling
  • 400g diced or pureed tomato
  • Pinch of sea salt flakes

Pizza toppings

  • 100g mozzarella
  • 50g parmesan
  • Olive oil, for serving
  • 1 bunch basil, leaves picked
  • Dried chilli flakes, for serving (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the pizza dough, in a jug, whisk the warm water and yeast to combine. Leave for 5 mins to activate the yeast.
  2. Step 2

    In a large mixing bowl, combine the flour and salt. Add a drizzle of olive oil to the yeast mixture. Pour the yeast mixture into the flour and mix until it all comes together into a rough ball of dough. Cover with a clean tea towel and leave to prove for 30 mins.
  3. Step 3

    Meanwhile, to make the tomato sugo, in a saucepan over medium heat, gently fry the onions in a drizzle of olive oil until completely softened. Add the tomato and salt. Simmer very gently for 30 mins, stirring occasionally. Once cooked, transfer to a bowl and allow to cool.
  4. Step 4

    Once the dough has proved for 30 mins, remove from the bowl and cut the dough in half. Knead each portion for 2 mins until just smooth. Place on a baking tray dusted with flour and cover with plastic wrap. Leave to prove on your benchtop for 3-4 hours. (Alternatively, prove in the fridge for 12-24 hours. Remove from the fridge 1 hour before you want to cook it.)
  5. Step 5

    Preheat an oven on fan grill to 240°C. To press out your pizza dough, dust the top and bottom with flour. Then, with your fingertips, press out the dough, leaving a thin border at the edge to form the crust. Once the dough is pressed out you can begin to gently stretch the dough by pulling it apart with your hand flat (3-4 stretches should do it). Place on a baking tray or pizza stone. (If using a stone oven, place on the pizza paddle.)
  6. Step 6

    Spread some of the sugo over the dough, leaving a slight border from the edge. Top with mozzarella and parmesan. Drizzle with olive oil and sprinkle with a few basil leaves and a pinch of chilli flakes, if using. Place the pizza in the oven and cook for 10 mins or until the base is crispy, the crust has bubbled, and the cheese is melted and slightly golden. Cut pizza into slices.

    Tip: The tomato sugo can be stored in an airtight container in the fridge for up to 1 week.