Margherita Recipe
Mozzarella, Pecorino Romano, San Marzano tomato sauce, fresh basil & extra virgin olive oil
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Ingredients
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Dough
Sauce
Toppings & Finish
Method
Dough
- 1
Activate yeast and mix
In a small bowl, stir the lukewarm water with the sugar/honey and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.
- 2
Combine dry ingredients
In a large bowl or the bowl of a stand mixer, combine the flour and sea salt and whisk briefly to distribute the salt.
- 3
Form dough
Make a well in the flour, pour in the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms, about 2–3 minutes.
- 4
Knead
Knead by hand on a lightly floured surface or with a dough hook on medium speed for 7–10 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1–2 tablespoons additional flour only if necessary.
- 5
- 6
Divide and rest
Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight rounds, place on a lightly oiled tray, cover, and let rest 20–30 minutes before shaping.
Sauce
- 7
Prepare tomatoes
Crush the canned San Marzano tomatoes by hand in a bowl or pulse briefly in a blender/food processor for a smoother texture. Do not overblend; sauce should be slightly chunky.
- 8
Season
Stir in 1 teaspoon extra-virgin olive oil, minced garlic, 1/2 teaspoon salt, black pepper, and optional dried oregano. Taste and adjust seasoning. Keep sauce room temperature—no cooking required for an authentic fresh Margherita.
Toppings & Finish
- 9
Preheat oven and prepare peel/pan
Place a pizza stone or heavy baking steel in the oven on the lowest rack. Preheat oven as hot as it will go (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, preheat the sheet upside down.
- 10
Shape the dough
On a work surface dusted lightly with flour or cornmeal/semolina, press one dough ball from the center outward with your fingers to form a 12-inch circle, leaving a slightly thicker rim. Stretch gently by hand; avoid rolling pin to keep airiness. Transfer shaped dough to a cornmeal-dusted pizza peel or inverted baking sheet.
- 11
Assemble pizza
Spread about 1/2 cup of the San Marzano tomato sauce evenly over the dough, leaving a 3/4–1 inch border. Tear the fresh mozzarella into pieces and distribute evenly (about 4 oz per pizza if making two). Sprinkle 1 tablespoon Pecorino Romano evenly over the top. Drizzle ~1/2 tablespoon extra-virgin olive oil over the pizza.
- 12
Bake
Slide the pizza onto the preheated stone/steel and bake for 6–10 minutes, rotating once halfway, until the crust is blistered and charred in spots and cheese is melted and bubbly. Baking time depends on oven temperature; check frequently after 6 minutes.
- 13
Finish
Remove pizza from oven. Scatter fresh basil leaves over the hot pizza and drizzle the remaining olive oil (about 1/2 tablespoon). Let rest 1–2 minutes, then slice and serve.