Margherita Pizza Recipe

Activate yeast

In a small bowl combine warm water (105–115°F / 40–46°C) and sugar or honey. Sprinkle the active dry yeast over the surface, stir once, and let sit 5–8 minutes until foamy.

Mix and knead

In a large bowl or the bowl of a stand mixer, combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead in a stand mixer with a dough hook for 6–7 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch down the dough gently and transfer to a work surface. Divide into 2 equal portions for two 10–11-inch pizzas (or keep whole for one large). Shape each portion into a tight ball, place on a lightly floured tray, cover, and let rest 20–30 minutes to relax the gluten.

Preheat

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If using a pizza steel, follow the same preheat guidance. If you have a pizza oven, preheat to manufacturer's high setting.

While the dough is resting and the oven preheats, make the sauce. In a small bowl, combine the crushed San Marzano tomatoes, minced garlic, 1 teaspoon olive oil, salt, black pepper, and dried oregano. Stir to combine. Taste and adjust seasoning. Keep sauce at room temperature (do not cook) for a bright fresh flavor—this yields a classic Margherita-style sauce.

Shape dough

Lightly dust a pizza peel or an inverted baking sheet with semolina or cornmeal. Take one dough ball and press from the center outward with your fingertips to push air toward the outer edge, forming a 10–11-inch round with a slight raised rim. Avoid deflating the rim completely to preserve the airy crust.

Sauce and cheese

Spoon 1/2 cup of the tomato sauce onto the stretched dough. Using the back of the spoon, spread the sauce thinly and evenly, leaving a 1/2–3/4-inch border. Distribute half of the torn fior di latte evenly over the sauce in small clusters so the cheese melts in pockets.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 6–9 minutes, or until the crust is golden with charred spots and the cheese is bubbling and slightly golden. If baking two pizzas, bake one at a time for best results.

Finish

Remove the pizza from the oven. Scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle with 1/2 tablespoon extra-virgin olive oil and sprinkle 1/8–1/4 teaspoon coarse sea salt to taste. Let rest 1–2 minutes, slice, and serve.