Margherita Recipe

Activate and mix

In a large mixing bowl combine warm water, instant yeast and sugar. Stir and let sit 2–3 minutes until foamy. Add olive oil. Add 2 1/2 cups of the flour and the salt. Stir with a wooden spoon or dough hook on low until shaggy.

Knead

If mixing by hand, turn dough onto a lightly floured surface and knead 6–8 minutes, adding remaining flour as needed until dough is smooth, elastic and slightly tacky. If using stand mixer, knead on medium speed 4–6 minutes with dough hook until it pulls away from the bowl and is elastic.

First rise

Lightly oil a clean bowl with 1 tsp olive oil, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes depending on room temperature.

Shape

After the first rise, gently deflate the dough and divide into two equal portions for two 10–11 inch pizzas (or keep whole for one large). Let shaped rounds rest on a lightly floured surface, covered, for 15–20 minutes to relax the gluten before stretching.

Prepare tomato sauce

Pour the canned tomatoes into a bowl and crush them by hand or pulse briefly in a blender/food processor until slightly chunky (you want a rustic sauce, not completely smooth).

Season

Stir in minced garlic, 1 tsp olive oil, 1 tsp salt, torn basil leaves and optional dried oregano. Taste and adjust seasoning. No cooking is required for classic Margherita sauce; the sauce will cook on the pizza in the oven.

Preheat

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven and preheat to 500°F (260°C) or as hot as your oven allows for at least 45 minutes. If using a pizza oven or grill, preheat according to manufacturer instructions.

Stretch the dough

Working with one rested dough ball, dust your hands and work surface with a little flour. Press from the center outward, leaving a 1/2–3/4 inch rim. Lift and gently stretch the dough into a roughly 10–11 inch circle without tearing.

Top

Transfer stretched dough to a well-floured pizza peel or an upside-down baking sheet. Brush the center lightly with a little olive oil. Spoon 1/2 cup of the crushed tomato sauce onto the dough and spread evenly, leaving the rim untouched. Distribute half of the mozzarella (about 4 oz) in even pieces across the sauce. Drizzle a little olive oil over the cheese and sprinkle a pinch of flaky salt and a light grind of black pepper.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake until crust is puffed and charred in spots and cheese is bubbling, about 7–10 minutes in a 500°F oven (time will vary with oven temperature and stone). Rotate once halfway through for even browning.

Finish

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza and drizzle with remaining 1 tsp olive oil (or more to taste). Let rest 1–2 minutes, then slice and serve. Repeat with second dough ball and remaining ingredients.