Pizza Margherita

Pizza Margherita
  • Serves6
  • Preparation Time
  • Cooking Time

Classic pizza Margherita, thin and crispy base with the original Italian topping of tomato, buffalo mozzarella and fresh basil.


For the tomato base

  • 1 400g tin of tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp of dried oregano
  • 2 tbsp olive oil
  • 1 tsp of sugar
  • Salt and Pepper

For the Topping

  • Mozzarella
  • Fresh Basil


  1. This recipe uses our basic white bread dough recipe
  2. Cut the dough into 6 equal pieces and aside
  3. Place the tomato base ingredients into a small frying pan and bring to the boil, then simeer hard for 15 mins. This will intensify the flavours and drive off excess moisture. Leave it to cool.
  4. Roll each piece of dough into an 8 inch round, top with roughly 1 tbsp. of the tomato base and tear over some mozzarella and a few Basil leaves.
  5. Cook on the Gaggenau pizza stone at 300 degrees for 4 minutes. Repeat for each pizza.
  6. If you aren’t using a Gaggenau oven you can either place an upturned baking tray into the oven to pre heat, place your pizza onto another baking tray/sheet and place directly on top of the pre heated tray which should help to achieve an authentic crisp base. Alternatively you can buy pizza stones for conventional ovens and then set your oven to it’s highest temperature and adjust the cooking time accordingly
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Aga Cookery School at Spillers

This recipe was taken from one of our Aga Cookery Schools.

Would you like to discover a wealth of new culinary techniques and learn how to get the most from your kitchen appliances at home? The Spillers Cookery School in Somerset offers the opportunity to prepare and cook delicious food with a professional chef, using some of the world’s finest appliances.

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Article by: Spillers of Chard
Published: 23 April 2015

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