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Ingredients
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Dough
Tomato Sauce
Topping
Method
Dough
Mix and hydrate
In a large bowl combine lukewarm water and sugar (if using). Sprinkle instant yeast over the water and let sit 1–2 minutes until foamy. Add flour and 1 teaspoon salt. Mix with a wooden spoon or by hand until a shaggy dough forms.
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with dough hook on low for 6–7 minutes.
First rise
Lightly oil a clean bowl with 1 tablespoon EVOO, place dough in bowl, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours (or refrigerate for 12–48 hours for more flavor and develop by cold ferment).
Divide and rest
Punch down the dough, divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a floured tray, cover, and rest 30–45 minutes at room temperature before shaping.
Tomato Sauce
Crush tomatoes by hand or pulse briefly in a blender for a slightly textured sauce. Transfer to a bowl, stir in 1/2 teaspoon salt, 1 teaspoon EVOO, torn 4 basil leaves, and optional 1/4 teaspoon dried oregano. Taste and adjust seasoning — the sauce should be bright and lightly seasoned. No cooking required for a classic Margherita; keep chilled or room temperature until ready to use.
Assemble & Bake
Preheat
Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza oven or steel, follow manufacturer guidance.
Shape dough
On a lightly dusted surface (flour or semolina), press one dough ball from center outward to form a 10–12-inch disk with a slightly thicker rim. Do not overwork; keep a light airy edge for good crust rise.
Sauce and cheese
Place shaped dough on a well-floured pizza peel or parchment-dusted baking sheet. Spread 1/2 cup (about) tomato sauce over the base evenly, leaving a 1/2–1 inch border. Distribute 4 oz (half of the fior di latte) in small pieces so cheese is evenly spaced; avoid piling too much in center.
Bake
Slide pizza onto the hot stone/steel and bake 6–10 minutes at 500–550°F, or until crust is blistered and charred in spots and cheese is melted and slightly golden. Baking time varies with oven temperature—higher heat = shorter time.
Finish
Remove pizza from oven. Immediately scatter fresh basil leaves (4–6), drizzle with 1/2 tablespoon EVOO, and sprinkle a pinch (about 1/8 tsp) of sea salt and freshly ground black pepper to taste. Let rest 1–2 minutes, then slice and serve. Repeat assembly and bake for the second pizza.
Serving & Notes
Cut each pizza into 6–8 slices. Serve hot. If you refrigerated dough for cold fermentation, bring it to room temperature for 30–60 minutes before shaping. Use fresh fior di latte for best melting; if it's very wet, pat dry with paper towel to avoid soggy pizza.