Margherita Pizza Recipe
Marinara sauce, fresh mozzarella, fresh garlic, fresh basil.
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Ingredients
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Dough
Marinara Sauce
Topping & Finishing
Method
Dough
- 1
Mix and proof
In a large bowl, combine warm water, sugar (if using) and instant yeast. Stir and let sit 5 minutes until foamy. Add flour and salt to the yeast mixture, then add 1 tablespoon olive oil. Mix until a shaggy dough forms.
- 2
Knead
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on low for 4–5 minutes.
- 3
- 4
Shape
After rising, punch down the dough and divide if making multiple pizzas (this recipe yields one 12–14" pizza). Let rest 10 minutes, then on a semolina- or cornmeal-dusted peel or baking sheet, stretch or roll the dough into a roughly 12" circle, leaving a slightly thicker rim for the crust.
Marinara Sauce
- 5
Cook sauce
In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, salt, oregano, black pepper and red pepper flakes (if using). Simmer over low heat 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.
Topping & Finishing
- 6
Preheat oven
Place a pizza stone or inverted heavy baking sheet in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 30 minutes. If using a home oven that can't reach that high, preheat to its maximum and allow extra bake time.
- 7
Assemble pizza
Lightly brush the stretched dough surface with a little olive oil. Spread a thin layer (about 1/2 cup) of the marinara sauce evenly over the dough, leaving the outer 3/4"–1" rim bare. Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauced dough. Scatter thin slices of the fresh garlic sparingly over the cheese (so garlic doesn't burn), and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- 8
Bake
Carefully slide the pizza onto the preheated stone or baking sheet (use a peel or invert a rimless baking sheet). Bake for 7–10 minutes at 500–550°F, or 10–14 minutes at lower maximum oven temps, until the crust is blistered and golden and the cheese is melted with small brown spots.
- 9
Finish and serve
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza and drizzle with the remaining tablespoon of extra-virgin olive oil. Let rest 2 minutes, then slice and serve. Optionally finish with a light sprinkle of flaky sea salt to taste.