Margherita Recipe
Marinara, fresh mozzarella, and basil
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Ingredients
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Dough
Marinara Sauce
Toppings & Finish
Method
Dough
- 1
Bloom yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit until foamy, about 5–8 minutes. If it doesn't foam, discard and start with fresh yeast.
- 2
Make dough
In a mixing bowl combine flour and salt. Make a well and add the foamed yeast and 1 tablespoon olive oil. Mix until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–7 minutes.
- 4
- 5
Shape
Punch dough down, transfer to a lightly floured surface, and shape into a 10–12 inch round (for one pizza). Let rest 10 minutes before stretching to allow gluten to relax.
Marinara Sauce
- 6
Sauté garlic
In a small saucepan, warm 1 tablespoon olive oil over medium-low heat. Add minced garlic and cook until fragrant but not browned, about 30–45 seconds.
- 7
Simmer sauce
Add crushed tomatoes, oregano, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and cook for 8–12 minutes to meld flavors. Taste and add up to 1/4 teaspoon sugar if acidity is sharp. Remove from heat and let cool slightly before using.
Assembly & Bake
- 8
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to highest temperature (475–500°F / 245–260°C) for at least 30 minutes so the stone/sheet is thoroughly heated.
- 9
Prepare peel or baking sheet
If using a peel or baking sheet, dust it with cornmeal or semolina to prevent sticking. If using parchment, cut a round to size and dust with a little flour.
- 10
Stretch dough
On a lightly floured surface, gently stretch or roll the rested dough into a 10–12 inch circle, leaving a slightly thicker rim for the crust.
- 11
Sauce and cheese
Spread a thin, even layer (about 1/3 to 1/2 cup) of the marinara over the dough, leaving a 1/2 inch border. Distribute the torn or sliced fresh mozzarella evenly over the sauce.
- 12
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake until crust is golden and blistered in spots and cheese has melted and begun to brown lightly, 8–12 minutes depending on oven temperature.
- 13
Finish
Remove pizza from oven. Scatter fresh basil leaves over the hot pizza, drizzle with about 1 teaspoon extra-virgin olive oil, and sprinkle with a pinch (about 1/4 teaspoon) of coarse or flaky sea salt. Let rest 2–3 minutes, then slice and serve.