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Pizza Meine Leibe "Named after Queen Margherita of Savoy is your basic type pizza, usually it has double cheese and oregano or basil on it.
It’s a safe pizza that’s kid friendly.
However, because pizza is the new black, now it’s normal to find all sorts of toppings on pizza.


  • 500 g Plain Flour

  • 0.5 teaspoon dried Oregano optional

  • 300 ml warm Water

  • 1 teaspoon Salt

  • 2 teaspoons Sugar

  • 14 g dried Yeast or 30g fresh yeast

  • Pizza sauce

  • 680 ml tomato passata or Tomato sugo

  • 1 tablespoon crushed Garlic

  • 100 ml Extra Virgin Olive Oil

  • 1 tablespoon flat Salt

  • 1 handful roughly chopped basil leaf

  • ‘Spinal Tap’ Margherita Pizza

  • 100 ml tomato sauce

  • 4 Slices x 3mm Mozzarella loaf

  • fresh Basil

  • Olive Oil


  • 1.

    In a bowl mix yeast with 100ml water and sugar.

  • 2.

    Add this mixture to flour in a large bowl, add salt and remaining water and mix together with a wooden spoon until a ball starts to form, then pop mixture onto a floured bench and knead for approx. 10 minutes until dough is tight and smooth. (If you find the dough a little dry at any stage just add a little more water and visa versa, just add a little more flour).

  • 3.

    Set the dough aside in a warm place to rise slowly.

  • 4.

    When doubled in size (about 1hr), the dough is ready to go. Measure out the ball sizes first. 180g usually fills a 10 inch pizza tray.

  • 5.

    Once you’ve balled the pizza dough, allow to rest another 10 minutes.

  • Pizza sauce:

  • 1.

    Pour the jar of sauce into a bowl, add salt and chopped basil leaves.

  • 2.

    Heat olive oil and garlic in a post until simmering, pour onto sauce and stir thoroughly.

  • 3.

    Assembling the Pizza.

  • 4.

    Using a rolling pin, roll out the dough ball on a bench dusted with fine semolina (like I do) or flour, then pop onto oiled tray and your pizza base is ready to top.

  • ‘Spinal Tap’ Margherita Pizza :

  • 1.

    Spoon the sauce over base, leaving a rim of about 1½cm around the edge of the pizza.

  • 2.

    Place the mozzarella slices randomly on top of the sauce. Sprinkle some fresh basil leaves and drizzle a little olive oil.

  • 3.

    Bake in a hot (200'C) domestic oven (bottom shelf if possible) for about 10-15 minutes.

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Posted by Report
easy and delish and very easy to put together
Posted by StephenReport
This is probably close to a true Italian pizza. if you have been to Italy the pizzas are nothing like what we get in Aus. Here they are more American. The Italian style is so much better. No grated cheese. Good recipe. Clear to me. Do it.
Posted by Mario12Report
thank you.a very good wishes to you.regards mario