Margherita Pizza Recipe

Proof the yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. (If using a stand mixer, knead with the dough hook on medium for 6–8 minutes.)

First rise

Form dough into a ball, coat lightly with oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Divide and rest

Punch down the dough, divide into 2 equal pieces (for two 10–12" pizzas) or keep whole for one large pizza. Shape into balls, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Combine ingredients

In a bowl, mix crushed tomatoes, minced garlic, dried oregano, 1 tablespoon olive oil, salt, and pepper until well combined. Taste and adjust salt/pepper as needed.

Optional simmer

For a thicker, more concentrated flavor, simmer the sauce in a small saucepan over medium-low heat 10–12 minutes, stirring occasionally. Let cool to room temperature before using.

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available.

Shape the dough

On a surface dusted with cornmeal or flour, press or stretch a dough ball into a 10–12" round, leaving a slightly thicker rim. Avoid using a rolling pin if you prefer a lighter crust — stretch by hand for better bubbles.

Assemble pizza

Transfer shaped dough to a pizza peel or an inverted baking sheet dusted with cornmeal. Spread a thin layer (about 1/3–1/2 cup) of the prepared tomato sauce over the dough, leaving the edge bare. Arrange sliced fresh mozzarella evenly over the sauce. Distribute the tomato slices if using for extra tomato presence. Drizzle with 1 tablespoon olive oil and sprinkle 1/2 teaspoon coarse salt and 1/4 teaspoon black pepper.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes at 500°F (or until crust is golden and cheese is bubbling and lightly browned). Baking time will vary with oven temperature and thickness of the crust.

Finish with basil

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Let rest 2–3 minutes.

Serve

Drizzle a little extra-virgin olive oil over the top, slice, and serve hot.