Margherita Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105-110°F / 40-43°C) with sugar and sprinkle the active dry yeast on top. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until the dough begins to come together.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead 5–7 minutes in a stand mixer with a dough hook). Add small dustings of flour only if dough is too sticky.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1–1.5 hours.

Divide and rest

Punch down the risen dough, divide into two equal portions for two 12-inch pizzas (or keep as one for a larger pizza). Shape into tight balls, cover, and let rest 20–30 minutes before stretching.

Prepare sauce

In a bowl, crush the canned tomatoes by hand or use a blender for a few seconds for a slightly smoother texture. Stir in 1 teaspoon olive oil, minced garlic, dried oregano, salt, and black pepper. Taste and adjust seasoning. Do not overcook — this is a fresh uncooked-style pizza sauce.

Preheat oven and stone

Place a pizza stone or baking steel on the middle rack of the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone is fully heated.

Stretch the dough

On a lightly floured surface or on a floured pizza peel, take one dough ball and gently press from the center outward with your fingertips to form a 10–12 inch round, leaving a slightly thicker edge for the crust. Use a rolling pin only if necessary — hand-stretching keeps more air in the crust.

Add sauce

Spread about 1/2 cup of the prepared tomato sauce over the dough, leaving a 1/2–1 inch border for the crust. Use the back of a spoon and avoid pooling sauce in the center.

Add mozzarella

Distribute 4 oz (half of the mozzarella) across the pizza in even pieces or torn chunks so cheese coverage is even but not overloaded. Lightly season the cheese with a pinch of salt (use small portion of the finishing salt).

Bake

Slide the prepared pizza onto the preheated stone using the peel or place it on a preheated rimless baking sheet. Bake for 6–10 minutes depending on oven temperature: in a 550°F oven expect 6–7 minutes, in a 500°F oven expect 8–10 minutes. Look for a blistered, golden crust and melted, slightly browned cheese.

Finish

Remove pizza from oven. Tear and scatter the remaining fresh basil leaves over the hot pizza so they wilt slightly. Drizzle 1 tablespoon of extra-virgin olive oil over the top, sprinkle the remaining finishing salt (about 1/4 tsp) and optional red pepper flakes if desired.

Rest and serve

Let the pizza rest 2 minutes so cheese sets slightly, then slice and serve hot. Repeat assembly and baking for the second dough ball.

If using a pizza stone, allow it to cool inside the oven before cleaning. Wipe with a dry brush or cloth; avoid soap to preserve seasoning. Clean utensils and store equipment per manufacturer instructions.