Majo’s at New Farm is known for its authentic Italian pizza, made to strict Italian regulations, but here is their secret to a delicious Margherita pizza. Buon Appetito!


Serves 8


  • 1kg baker’s flour
    60g fresh yeast
    20g salt
    20ml olive oil
    550ml water (makes approx. 1.6kg)


  • 40g Italian tomatoes, peeled, pureed
    60g bocconcini cheese, sliced
    3 torn basil leaves
    7ml extra virgin olive oil with a nutty flavour
    7g freshly grated parmesan


To make the dough:

Put the flour into a stainless steel bowl and make a crater in the flour. Crumble the yeast and mix in a little water to dissolve the yeast in the centre of the crater. Gradually add the rest of the water and combine the flour into the water using fingertips in a rotating motion.

Continue to mix until you have a smooth but sticky dough. Lightly flour a bench surface and transfer the sticky dough to the bench. Fold the dough onto itself while adding the olive oil and salt. Begin kneading the dough until it is elastic and has a glossy appearance.

Additional flour can be sprinkled onto the dough to assist the kneading process. Roll the dough into a ball and cover with cling wrap. At room temperature the dough will double in size and be ready in
approximately 1 hour.

Divide the dough into 8 equal pieces (approximately 200g each). Roll the pieces into a ball and allow to rest for
15 minutes on a lightly floured surface. Once the dough is well rested it can be pressed out and flattened into a flat disc using the palm of your hands or use a rolling pin. Finally, transfer the disc to a lightly oiled baking tray or baking sheet.

To make the topping:

Use a spoon to spread the pureed tomato over the base, leaving a 2cm edge. Add the sliced bocconcini then sprinkle the freshly torn basil leaves on top.Bake at 220°C for approximately 12-15 minutes. To check the pizza is cooked lift the base with a palette knife and check that the base has an even, golden colour.

Remove from the oven and, while hot, sprinkle some freshly grated parmesan and drizzle some extra virgin olive oil. Finally garnish with fresh basil leaf or rocket and serve immediately.

Chef’s tip:

Ingredients for an authentic Margherita Italian pizza are San Marzano tomatoes, bocconcini and fresh basil and
it forms the base of many variations using additional ingredients such as olives, anchovies, sliced prosciutto and cherry tomatoes.