Margherita Recipe

Preheat and prep

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use that. If using a home oven that won't reach 500°F, preheat to the highest temperature available (475–500°F).

If dough is refrigerated, let it sit at room temperature for 20–30 minutes so it's easier to stretch. Lightly dust a pizza peel or work surface with semolina or cornmeal to prevent sticking.

Brush a thin film of extra-virgin olive oil over the center of the dough, leaving a 1/2–1 inch rim for the crust.

Spread the marinara sauce evenly over the oiled dough using the back of a spoon. Aim for about 3 tablespoons for a 12–14-inch pie — a thin, even layer. Leave the edge of the dough bare to form the crust.

Prepare tomatoes

Slice the roma tomatoes thinly, about 1/8–1/4 inch thick. Pat the slices dry on paper towels to remove excess moisture. Lightly season the tomato slices with a pinch of salt (use part of the 1/4 tsp).

Tear or slice the fresh mozzarella into pieces roughly 1–1.5 inches across. Pat mozzarella dry with paper towels to reduce water release while baking.

Arrange mozzarella pieces evenly over the sauced dough, leaving small gaps so sauce peeks through. Distribute the roma tomato slices on top of and between the mozzarella pieces in a single layer.

Sprinkle the pizza with the remaining pinch of salt and the freshly ground black pepper. If using, add the optional grated Parmesan and a light dusting of crushed red pepper flakes.

Tear half of the basil leaves and tuck them between cheese and tomato so some are beneath the cheese (these will wilt) and save the remaining leaves for finishing after baking.

Transfer the assembled pizza to the preheated pizza stone or inverted baking sheet. If using a peel, give it a quick jerk to make sure the pizza slides; if it sticks, lift a corner and add more semolina under that edge.

Bake at 500°F (260°C) for 7–10 minutes, rotating the pizza halfway through if your oven has hot spots. Look for a blistered, lightly charred crust and bubbly, slightly golden mozzarella.

Remove the pizza from the oven. Immediately scatter the reserved fresh basil leaves over the hot pizza so they wilt slightly and release aroma.

Drizzle a little extra-virgin olive oil over the pizza if desired, slice into 6–8 slices, and serve hot.