Margherita Recipe

Activate yeast

In a small bowl, combine lukewarm water (1.5 cups) with the active dry yeast and optional sugar/honey (0.5 tsp). Stir gently and let sit 5–7 minutes until foamy. If no foam after 10 minutes, yeast may be inactive; start again with fresh yeast.

Mix dough

In a large mixing bowl or the bowl of a stand mixer, combine the flour (3.5 cups) and salt (2 tsp). Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a spoon or dough hook until a shaggy dough forms, about 2–3 minutes.

Knead

Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add small dustings of flour if excessively sticky.

First rise

Form the dough into a ball, lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel. Let rise at room temperature for 1.5–2 hours or until doubled in size. For more flavor, refrigerate covered for 12–24 hours (cold fermentation) and bring back to room temperature before shaping (about 1 hour).

Portion dough

Turn the risen dough onto a lightly floured surface, divide into 2 to 3 equal portions (for 10–12 inch pizzas use 2 portions; for 8–9 inch use 3). Shape each portion into a tight ball. Let rest, covered, for 20–30 minutes to relax the gluten before shaping.

Prepare the tomato sauce while the dough rests. Pour the canned tomatoes into a bowl and crush them by hand or pulse briefly in a blender for a few seconds until slightly chunky (avoid over-blending). Stir in 1/2 tsp fine sea salt, 1/2 tbsp olive oil, and optional minced garlic (1/2 tsp). Taste and adjust salt. The sauce should be bright, fresh, and not watery.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated. If using a pizza steel, preheat similarly. If you have a broiler-only method or wood-fired oven, adapt temperatures accordingly.

Shape the crust

On a surface dusted with semolina or flour (0.25 cup), take one dough ball and gently press from the center outward with your fingers, leaving a 1/2–3/4 inch rim to form the cornicione (edge). Stretch the dough by hand or drape over your knuckles and rotate to enlarge to 10–12 inches (or desired size). Avoid using a rolling pin if you want a lighter, airier edge.

Assemble pizza

Transfer the shaped dough to a well-floured peel or inverted baking sheet. Spoon 3–4 tablespoons of the prepared tomato sauce onto the center and spread gently with the back of the spoon in a thin, even layer, leaving the rim clear. Distribute torn or sliced fior di latte (about 8 oz) evenly over the sauce. Sprinkle grated Parmigiano-Reggiano (2 tbsp) lightly over the cheese. Add a few whole basil leaves now or wait until after baking (see next step). Drizzle a small amount of olive oil (1 tsp) over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake at the high temperature for 6–10 minutes depending on oven heat and pizza thickness. Watch for a blistered, slightly charred crust and melted, slightly golden cheese. If using very high heat (550°F) it may take 4–6 minutes. Rotate once midway if browning is uneven.

Finish

Remove pizza from oven. Immediately scatter remaining fresh basil leaves (about half of the leaves if you reserved some earlier) over the top so the heat releases their aroma without wilting them completely. Finish with a light drizzle of extra-virgin olive oil (1 tsp) and an extra sprinkle of Parmigiano-Reggiano if desired. Let rest 1–2 minutes, then slice and serve.

If fior di latte is very moist, drain on paper towels and pat dry to avoid soggy pizza. Tear into irregular pieces rather than thin slices for better melting and texture. Use whole fresh basil leaves for a classic Margherita finish; tear larger leaves if preferred for easier eating.