Belluz Margherita Recipe

Bloom yeast

In a small bowl, combine lukewarm water (1.5 cups) with the active dry yeast and optional 1/2 tsp sugar or honey. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3.5 cups all-purpose flour and 1.5 tsp fine sea salt. Mix briefly to distribute the salt.

Add the foamy yeast mixture and 1 tablespoon organic Sicilian EVO to the flour. Mix on low until a shaggy dough forms, then increase speed (or knead by hand on a floured surface) 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add small dustings of flour if excessively sticky.

Shape the dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes. For better flavor, refrigerate covered for 8–24 hours for a slow cold ferment, then bring back to room temperature before shaping (30–60 minutes).

When ready to bake, divide the dough into two equal portions for two 10–12-inch pizzas (or keep whole for one large). Let portions rest 15–20 minutes before stretching to relax the gluten.

Pour 14 oz canned whole peeled tomatoes into a bowl and crush them by hand or use a blender/immersion blender for a smoother sauce, leaving a slightly rustic texture. Avoid over-blending; you want a fresh tomato flavor.

In a small saucepan, warm 1 teaspoon organic Sicilian EVO over medium-low heat. Add the crushed garlic clove and sauté 30–45 seconds just until fragrant; do not brown.

Add the crushed tomatoes, 1/2 tsp fine sea salt, and 1/4 tsp dried oregano (if using) to the pan. Stir to combine, add 3 fresh basil leaves torn in half, and simmer gently 8–12 minutes to concentrate flavors. Taste and adjust salt. Remove garlic clove and basil stems if desired. Let the sauce cool to room temperature before using on the dough.

Preheat oven to the highest setting (500–550°F / 260–290°C) at least 30 minutes before baking with a pizza stone or steel on the middle rack. If you don’t have a stone/steel, use an inverted baking sheet and preheat similarly.

On a lightly floured surface, gently stretch one dough portion into a 10–12-inch round by pressing outward from the center, leaving a slightly thicker rim (cornicione). Avoid using a rolling pin to retain air in the crust.

Place the stretched dough on a well-floured pizza peel or parchment paper. Spoon 3–4 tablespoons of the cooled tomato sauce onto the center and spread in a thin, even layer with the back of the spoon, leaving the rim bare.

Distribute half of the torn or sliced 8 oz fior di latte mozzarella evenly over the sauced dough in small clusters so the cheese melts into pockets; avoid overloading to prevent a soggy center.

Slide the pizza onto the preheated stone/steel (or inverted sheet) and bake 7–10 minutes, rotating once halfway, until the crust is puffed and charred in spots and the cheese is melted and slightly golden. Baking time will vary with oven temperature and stone/steel.

Remove pizza from oven. Scatter half of the fresh basil leaves (4 leaves) over the hot pizza. Sprinkle 1 tablespoon of finely grated Grana Padano evenly over the top. Drizzle about 1/2 tsp organic Sicilian EVO over the pizza, and finish with a light sprinkle of fine sea salt and optional coarse black pepper to taste.

Repeat assembly and baking for the second dough portion. Allow pizzas to rest 2 minutes before slicing to let cheese set slightly.

Slice each pizza into 6–8 wedges. Add remaining fresh basil leaves as garnish if desired. Serve immediately while hot with extra Grana Padano and a small dish of organic Sicilian EVO on the side.