Margherita Pizza Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large bowl (or stand mixer fitted with a dough hook), combine flour and salt. Make a well and add the yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer on low-med speed for 6–8 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Divide & rest

Punch down the risen dough, divide into two equal portions (for two 12-inch pizzas) or keep whole for one large pizza. Shape into tight balls, place on a floured tray, cover, and rest 20–30 minutes before shaping.

Prepare sauce while dough is rising or during the dough rest. Empty the crushed tomatoes into a bowl and crush any large pieces by hand for a slightly chunky texture. Stir in minced garlic, 1 tsp olive oil, 1/2 tsp salt, freshly ground black pepper, and torn basil leaves. Taste and adjust seasoning. This sauce is uncooked — keep bright and fresh.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven as high as it will go (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated.

Shape pizza

On a lightly floured or cornmeal-dusted peel or inverted baking sheet, gently press a dough ball from the center outward to form a 11–12 inch disc, leaving a slightly thicker rim. Avoid overworking the dough to keep it airy.

Assemble

Spread a thin layer (about 1/2 to 3/4 cup) of the uncooked tomato sauce over the dough, leaving a 1/2–1 inch border. Distribute the fresh mozzarella evenly on top in pieces. Drizzle 1 tsp olive oil over the cheese and sprinkle 1–2 tbsp freshly grated Parmesan if desired.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake 7–10 minutes (if oven is 550°F and stone is hot) or 10–14 minutes (at lower high temps) until the crust is golden, blistered in spots, and cheese is melted and bubbling with slight browning.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves across the top, drizzle with remaining 1 tbsp olive oil, and sprinkle flaky sea salt and a light dusting of grated Parmesan. Add crushed red pepper if desired. Let rest 2–3 minutes, slice, and serve.

Repeat / serve

Repeat shaping and baking for the second dough ball, or allow cooled leftover pizza to be reheated briefly in a hot oven or skillet before serving.