Margherita Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) with sugar or honey and stir in the active dry yeast. Let sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3.5 cups all-purpose flour and 2 tsp fine sea salt. Mix briefly to combine.

Make a well in the flour and add the foamy yeast mixture and 2 tbs extra-virgin olive oil. Mix on low speed (or with a wooden spoon) until a shaggy dough forms, about 2–3 minutes.

Knead the dough by hand on a lightly floured surface for 8–10 minutes or with the mixer on medium for 5–7 minutes, until smooth, elastic, and slightly tacky. Add a teaspoon of water or a tablespoon of flour if needed to adjust consistency.

Lightly oil a clean bowl, transfer the dough, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, 1 to 1.5 hours.

Punch down the dough and divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large). Shape each into a tight ball. Let rest, covered, 20–30 minutes to relax the gluten before shaping.

If using whole canned tomatoes, crush them by hand or pulse briefly in a blender for a slightly chunky texture. Drain any excess liquid if very watery so sauce isn't soggy.

In a small bowl, combine the crushed tomatoes with 1 tsp olive oil, 1 tsp minced garlic, 1/2 tsp fine sea salt, torn fresh basil leaves, and 1/4 tsp dried oregano (if using). Taste and adjust salt. No cooking required — keep it bright and fresh for a classic Margherita.

Set the sauce aside while the dough finishes its second rest so flavors meld.

Preheat oven to the highest temperature it allows (500–550°F / 260–290°C) at least 45 minutes before baking. If using a pizza stone or steel, place it on the lowest oven rack while preheating. If using a baking sheet, preheat the sheet as well.

On a lightly floured surface or parchment-lined peel, dust with 1 tbs cornmeal or semolina. Take one dough ball and press from the center outward, gently stretching and rotating until you have a 10–12 inch round with a slightly thicker rim. Avoid using a rolling pin if possible to retain air in the crust.

Transfer the stretched dough to a pizza peel or the preheated baking sheet. Lightly brush the outer rim with a little olive oil to promote browning.

Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust.

Scatter or place about 8 oz fresh mozzarella pieces evenly over the sauce. Use slightly less for a more classic Neapolitan look with visible sauce and basil.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 7–10 minutes on a very hot stone/steel (10–12 minutes on a baking sheet) until crust is blistered and golden and cheese is melted and slightly browned.

Remove pizza from oven. Immediately scatter 6–10 fresh basil leaves over the hot pizza. Drizzle 1 tbs extra-virgin olive oil over the top and finish with 1/4 tsp fine sea salt and a grind (about 1/8 tsp) of black pepper if using.

Let rest 2–3 minutes, slice, and serve hot.