Tomato Margherita Recipe

Mix and knead

In a medium bowl, combine warm water and sugar (if using), sprinkle in the instant yeast, stir briefly and let sit 2–3 minutes until foamy. Add the flour and salt to a separate bowl and make a well in the center. Pour the yeast mixture and olive oil into the flour. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 1 additional tablespoon flour; if too dry, wet hands and continue kneading.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot for 45–60 minutes, or until roughly doubled in size.

Shape

Punch down the dough and transfer to a lightly floured surface. Let rest 5–10 minutes to relax the gluten. Press or roll into a 12-inch round, leaving a slightly thicker rim for the crust. If using a peel or pan, sprinkle with cornmeal or flour to prevent sticking.

Prepare sauce

Finely mince or grate the garlic clove. In a small bowl, combine crushed tomatoes, minced garlic, olive oil, dried oregano, salt, pepper and sugar (if using). Taste and adjust seasoning. No cooking is required for a bright Margherita-style sauce; if you prefer a cooked sauce, simmer gently in a small saucepan for 8–10 minutes to concentrate flavors, then cool slightly before using.

Prepare toppings

Slice the fresh mozzarella into 1/4-inch rounds or tear into bite-sized pieces and pat dry with paper towels to remove excess moisture. Slice the roma tomatoes into thin rounds (about 1/8-inch). Separate basil leaves and set aside. Thinly slice the additional garlic clove.

Assemble pizza

Preheat your oven to its highest temperature (450–500°F / 230–260°C); if you have a pizza stone, place it in the oven while preheating for at least 30 minutes. Spread a thin, even layer (about 1/3 to 1/2 cup) of the tomato red sauce over the shaped dough, leaving a 1/2–1 inch border for the crust. Distribute the mozzarella pieces evenly over the sauce. Arrange roma tomato slices lightly over the cheese, spacing them so the pizza isn't soggy. Tuck a few thin garlic slices sparingly on top if you like a hint of roasted garlic.

Bake

Transfer the pizza to the preheated stone or a baking sheet and bake for 8–12 minutes, or until the crust is golden and blistered and the cheese is melted and slightly bubbling. Baking time will vary with oven temperature and whether you use a stone.

Finish and serve

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza. Drizzle with the finishing olive oil and sprinkle coarse or flaky sea salt and a little freshly ground black pepper to taste. Let rest 1–2 minutes, slice, and serve warm.