Margherita Recipe

Activate yeast

Combine warm water (approx. 105–110°F / 40–43°C) with sugar and active dry yeast in a small bowl. Let sit 5–10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons extra virgin olive oil.

Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low for 6–8 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1¼ hours.

Punch down the dough and divide if making more than one pizza. For a single 12-inch pizza, shape into a ball and let rest 10 minutes before stretching.

While the dough rises, prepare the sauce: pour the canned tomatoes into a bowl and crush by hand or pulse briefly in a blender for a slightly textured sauce (do not over-blend).

Stir in minced garlic, olive oil, sea salt, and dried oregano. Taste and adjust salt. The sauce should be bright and slightly acidic—no cooking required for a classic Margherita.

Set the sauce aside at room temperature until ready to assemble.

Preheat your oven as high as it will go (ideally 500–550°F / 260–290°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet or use a perforated pizza pan.

On a lightly floured surface, press and stretch the dough ball into a 12-inch round. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

Spread a thin layer (about ½ to ⅔ cup) of the prepared tomato sauce evenly over the dough, leaving a ¾–1 inch edge for the crust.

Tear or slice the fresh mozzarella into pieces and distribute them evenly over the sauce. If using optional tomato slices, arrange them sparingly to avoid excess moisture.

Drizzle 1 teaspoon of extra virgin olive oil lightly over the toppings and sprinkle with a pinch of sea salt and freshly ground black pepper.

Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, until the crust is golden and blistered and the cheese is melted and bubbling. Baking time will vary with oven temperature.

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza and drizzle the remaining 1 tablespoon of extra virgin olive oil over the top. Taste and sprinkle additional sea salt if needed.

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