Margherita Recipe

Bloom yeast

In a small bowl, stir the warm water and sugar (or honey) until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.

Mix and knead

In a large bowl, combine the flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. Turn onto a floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed 6–7 minutes.

First rise

Lightly oil a clean bowl with a bit of olive oil, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1½ hours.

Divide and rest

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each into a ball, place on a lightly floured tray, cover and rest 20–30 minutes (this relaxes the gluten for easier stretching).

Prepare tomatoes

Crush the canned tomatoes by hand into a bowl or pass through a coarse sieve/puree lightly—aim for a slightly chunky but spreadable texture. Drain excess liquid if very watery.

Season

Stir in 1/2 tsp salt, 1 tsp olive oil, torn basil leaves, and minced garlic if using. Taste and adjust salt. Do not cook the sauce — a fresh, raw tomato sauce is traditional for Margherita. Set aside at room temperature.

Preheat oven

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

Stretch dough

On a lightly floured surface, take one dough ball and press from center outward to form a 12-inch disk, leaving a slightly thicker rim. Use your knuckles and gravity to stretch gently or roll with a rolling pin if preferred. Transfer the stretched dough to a pizza peel dusted with semolina or cornmeal to prevent sticking.

Assemble pizza

Spread a thin, even layer (about 3/4 to 1/2 cup) of the prepared tomato sauce over the dough, leaving the rim bare. Tear or thinly slice the fresh mozzarella and distribute evenly (about 4 oz per pizza). Drizzle about 1/2 tablespoon olive oil over the top and sprinkle a pinch (~1/8 tsp) of salt and freshly ground black pepper.

Bake

Slide the pizza onto the hot stone/steel and bake 7–10 minutes, rotating halfway if necessary, until the crust is puffed and golden with some charred spots and the cheese is bubbling and slightly browned in spots. Baking time varies with oven temperature and equipment—watch closely.

Finish

Remove the pizza from the oven. Immediately scatter the fresh basil leaves on top and drizzle the remaining 1/2 tablespoon olive oil. Let rest 1–2 minutes, then slice and serve.