Pizza Margherita Recipe



For the base

  • 300g strong bread flour
  • 1 tsp instant yeast
    (from a sachet or a tub)
  • 1 tsp salt
  • 1 tbsp olive oil
    plus extra for drizzling

For the tomato sauce

  • 100ml passata
  • handful fresh basil
    or 1 tsp dried
  • 1 garlic clove, crushed

For the topping

  • 125g ball mozzarella, sliced
  • handful grated or shaved Parmesan
    (or vegetarian alternative)
  • handful cherry tomatoes, halved

To finish

  • handful basil
    leaves (optional)
  • Method

    1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
    2. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
    3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
    4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Oh Jinx!

Perhaps some of us more than others.


(Disclaimer: Jinx would like to point out that this is, in fact, an unflattering camera angle, and that while she did just scarf a bowl of fishes, she is still a petite girl and her belly is actually quite in proportion to her head.)

These are the good German knives to own

German knives are on the rise in this modern century of cooking revolution. Buying a good German knife can not only save your money, but will also prove to be a long lasting companion in terms of cooking and making your everyday food. SO, without keeping in mind the price range, we have compiled 3 of the best German knives that will surely last you at least this decade with proper use, as they are very durable and top notch in quality. So, without any further ado, let’s get straight to the point.

Wüsthof Pro Cook’s 10 inch Knife:

best kitchen knife

This knife by Wüsthof is the best there can be, and judging that you have enough money to consider reading this article up until now, you really want to buy one. If you want to stake your money on a good knife, this is your choice. It has an ergonomic poly handle that is comfortable and easy to hold, and a NSF approved rust resistant stainless steel blade. It is designed with the demands of commercial kitchens with ease and perfection! If you want a budget knife with all the qualities of a high end one, then this is your choice!

Friedr. Dick 1905 Exclusive Series 8-Inch Chef’s Knife:

This knife is more expensive than the previous one we talked about, but if you always buy equipment based on their pricing, you are always looking just the tip of the iceberg! This knife by Friedr. Dick is a stylish 8-inch German Knife with a uniquely styled handle that looks and is different from other knives of the same category. What is so special? Well, the company replaced the rivets with 3 metal rings on a black handle, which gives it a pretty different look, which is also welcoming enough for chefs as it doesn’t affect hand positioning. It is made of stainless steel with more chrome content, which is usually more preferred by chefs. It comes with a lifetime warranty as well, and is also dishwasher safe, although the manufacturers recommend hand washing for the best results and sharpness.

Zwilling J.A. Henckels Twin Signature 8-Inch Chef’s Knife:

This professional knife by J. A. Henckels is no less than best. Made from Hardened Friodur Ice, and a stamped blade, this knife is surely going to make people impressed by both your cooking skills and your choice of equipment! The 3 rivet and full tang handle is a nice touch to the overall simplistic design of the knife, as it is both ergonomic and comfortable to hold. A perfect choice for people who like style and functionality together.

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