Margherita Pizza Slice Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Make dough

In a mixing bowl, whisk together flour and salt. Add the yeasted water and 1 tablespoon olive oil. Mix with a spoon or hands until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (Or knead 4–5 minutes in a stand mixer with dough hook.)

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Shape

Punch down the dough and transfer to a work surface dusted with cornmeal or semolina. Stretch or roll the dough into a roughly 10-inch round (for 4 slices). Create a slightly thicker edge for the crust.

Prepare sauce

In a small bowl, combine the crushed San Marzano tomatoes (or passata) with minced garlic, 1 teaspoon olive oil, 1/2 tsp salt, and black pepper. Stir and taste; adjust seasoning. The sauce should be simple and slightly loose — no heavy simmering required for classic Margherita.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a countertop pizza oven, preheat according to manufacturer instructions.

Assemble pizza

Transfer the shaped dough to a well-floured or cornmeal-dusted pizza peel or baking sheet. Spread about 1/3 to 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border. Distribute the torn fresh mozzarella pieces evenly, and arrange the thin tomato slices on top if using. Avoid overloading — aim for balance so the center cooks through.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is blistered and golden and the cheese is melted and slightly browned in spots. Baking time varies with oven and stone temperature; watch closely after 7 minutes.

Finish

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle with 1 teaspoon extra-virgin olive oil and, if desired, sprinkle flaky sea salt and a pinch of red pepper flakes to taste.

Slice & serve

Let rest 1–2 minutes, then cut into 4 slices (or traditional wedges). Serve hot as 'Pizza by the Slice.'

If using, add additional flaky sea salt and red pepper flakes immediately after drizzling oil so they adhere to the pizza.