30-Minute Margherita Pizza

A homemade Margherita Pizza in 30 minutes sounds impossible — but with this quick-dough technique, it is absolutely achievable on any weeknight. The secret is a short rest period of just 10 minutes, which allows the gluten to relax enough for easy rolling, combined with a screaming-hot oven that gives the base that coveted crispy, slightly charred finish. Fresh mozzarella, good tomato sauce, and a drizzle of olive oil are all this pizza needs — simplicity is the entire philosophy of the classic Neapolitan Margherita. Named in honour of Queen Margherita of Savoy, this pizza uses the colours of the Italian flag: red, white, and green.

• ✅ For dough: 2 cups flour, 1 tsp instant yeast, 1 tsp salt, 3/4 cup warm water, 1 tbsp olive oil
• ✅ For topping: 5 tbsp tomato sauce, 200g fresh mozzarella, fresh basil leaves, drizzle of olive oil

1. 1Mix flour, yeast, salt. Add water and oil. Knead 5 minutes until smooth.
2. 2Rest dough 10 minutes covered.
3. 3Preheat oven to 230 °C (450 °F) with a baking tray inside.
4. 4Roll dough into a thin circle.
5. 5Spread tomato sauce, tear mozzarella over the top.
6. 6Carefully transfer pizza to the hot tray.
7. 7Bake 10–12 minutes until golden and bubbling.
8. 8Top with fresh basil and a drizzle of olive oil.