Margherita Recipe

Activate 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 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well, pour in yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium speed 4–5 minutes). If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Shape dough into a ball, lightly oil the bowl, place dough back in, cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Divide and rest

Gently deflate the dough, divide into 2 equal portions for two 10–11-inch pizzas (or keep whole for a single larger pizza). Shape each portion into a tight ball, cover and let rest 20–30 minutes to relax the gluten before stretching.

Prepare sauce

While the dough is rising or resting, heat 1 tsp olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Simmer tomatoes

Add the Mutti chopped tomatoes, dried oregano, salt, black pepper and optional 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Blend (optional)

For a smoother sauce, let the cooled sauce sit briefly then pulse 1–2 times in a blender or use an immersion blender to reach desired consistency. The sauce should be spoonable but not watery.

Preheat oven

Position a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a convection or pizza oven, follow manufacturer high-heat guidance.

Shape crust

On a lightly floured surface, gently stretch one dough ball into a 10–11-inch round, leaving a slightly thicker edge for the crust. Alternatively use hands to press from center outward. Dust a pizza peel or another inverted baking sheet with 1 tsp cornmeal or semolina to prevent sticking.

Dress pizza

Transfer shaped dough to the prepared peel. Spoon about 1/2 cup of the cooled tomato sauce onto the center and spread evenly, leaving a 1/2-inch rim. Tear or slice 4 oz (half of the mozzarella) into pieces and distribute evenly over the sauce. Drizzle 1/2 tsp olive oil over the top and season with a light sprinkle (~1/8 tsp) of salt and a pinch of cracked black pepper.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 7–9 minutes, rotating halfway if needed, until the crust is puffed and golden and the cheese is bubbling with slight browning. Baking time will vary with oven temperature.

Finish and serve

Remove pizza from oven. Tear remaining 8 fresh basil leaves and scatter over the hot pizza so they wilt slightly. Drizzle remaining 1/2 tbs olive oil over the top and add remaining small pinch of salt to taste. Let rest 1–2 minutes, slice and serve. Repeat assembly/baking for the second pizza.