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Pizza Margherita

The whole family can help create quick delicious meals with the Breville Crispy Crust bench top pizza oven - it's fast and you won't get stuck in a hot kitchen.


  • Dough

  • 300ml warm water

  • ¼ heaped teaspoon dry yeast

  • 3 teaspoons fine sea salt

  • 500g "00" (strong bakers) flour, sifted

  • Topping

  • 400g can whole

  • San Marzano tomatoes

  • 150g buffalo mozzarella, thinly sliced

  • 18 basil leaves

  • Extra virgin olive oil

  • To serve

  • Basil leaves


  • Dough:

  • 1.

    Combine water, yeast and salt in a large bowl, stir until dissolved.

  • 2.

    Fold through flour until just combined, turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.

  • 3.

    Place dough ball into a lightly oiled bowl, cover with cling wrap. Set aside in a warm drought free place for 4–5 hours or until dough has double in size (this can take up to 10–12 hours).

  • 4.

    Turn dough out on a floured surface and knock back (punch) the dough to remove excess air, lightly knead.

  • Note:

  • 1.

    For a quick dough which is thicker use Basic dough recipe

  • Tomato sauce:

  • 1.

    Place tomatoes in a food processor and process until combined.

  • Cooking the pizza:

  • 1.

    Turn the ON/OFF switch to the ON position.

  • 2.

    Preheat Pizza oven on setting PREHEAT for 15 minutes.

  • 3.

    Divide dough into three 220g balls. Roll out one piece of pizza dough to form a 24–26cm disc and place onto a large square of baking paper.

  • 4.

    Prick base with a fork or pizza docker.

  • 5.

    Spread base with 2 tablespoons tomato sauce.

  • 6.

    Divide toppings evenly into three. Top base with mozzarella and basil. Drizzle with oil.

  • 7.

    Select CLASSIC crust setting.

  • 8.

    Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.

  • 9.

    Open lid and slide paper out carefully. Close lid and cook for 6–8 minutes.

  • 10.

    Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.

  • 11.

    Open lid carefully with oven mitt and remove pizza onto chopping board.

  • 12.

    Garnish with extra basil leaves.

  • 13.

    Cut into wedges and serve immediately.


Recipe developed by Johnny Di Francesco for Breville. For more recipes, click HERE.

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