Margherita Recipe

Mix and knead

In a large bowl, whisk together flour, instant yeast, and salt. In a separate measuring cup combine warm water, sugar (or honey) and olive oil. Pour liquids into dry ingredients and mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–8 minutes).

First rise

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

Shape

Punch down the risen dough and divide into two equal portions for two 10–11-inch pizzas (or keep whole for one large). Form each portion into a tight ball, cover, and rest for 20 minutes to relax the gluten before shaping.

While dough is rising, make the pomodoro sauce. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds — do not brown. Add the crushed San Marzano tomatoes, salt, and cracked black pepper. Simmer gently for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. Stir in chopped fresh basil at the end and remove from heat. Let cool to room temperature before using (hot sauce can make dough soggy).

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack of the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes. If you have a pizza steel, use that.

Shape crust

On a work surface lightly dusted with flour, flatten a dough ball with your fingers, then stretch from the center outward to form a 10–11-inch round with a slightly thicker rim. Use your knuckles or a rolling method, leaving a 1/2–3/4-inch edge. Sprinkle a pizza peel or an inverted baking sheet with semolina or cornmeal to prevent sticking.

Sauce and cheese

Spread a thin, even layer (about 3/4 cup) of the cooled pomodoro sauce over the dough, leaving the rim bare. Distribute the fresh mozzarella pieces evenly. Sprinkle the shredded fontina over the pizza for melty stretch and mild nuttiness. Dot the surface with small crumbles of gorgonzola—use sparingly (about 2 oz) so it complements rather than overwhelms.

Bake

Slide the pizza onto the preheated stone or steel and bake 6–9 minutes, rotating once halfway through, until the crust is blistered and golden and the cheeses are bubbling and starting to brown in spots. Baking time depends on oven temperature; higher heat shortens bake time.

Finish

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the pizza and drizzle with the teaspoon of extra-virgin olive oil. Let rest 2 minutes, then slice and serve.