Margherita Recipe

Activate & mix

In a large bowl or stand-mixer bowl, combine warm water and instant yeast. Stir and let sit 2–3 minutes until slightly foamy. Add olive oil, then add flour and salt. If using a mixer, fit with dough hook and mix on low until a shaggy dough forms (about 2–3 minutes). If mixing by hand, stir with a spatula until combined.

Knead

Knead the dough on medium speed in the mixer for 6–8 minutes until smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead for 8–10 minutes, adding a dusting of flour only if the dough is excessively sticky. The dough should be soft and slightly tacky but pull away from your hands.

First rise

Lightly oil a clean bowl, place the dough inside and turn to coat. Cover with plastic wrap or a damp towel. Let rise at room temperature until doubled, about 1–1.5 hours (time varies with ambient temperature).

Divide & rest

Punch down the risen dough and divide into 2 equal portions (for two 12-inch pizzas). Form each portion into a tight ball. Place on a lightly oiled tray, cover, and let rest 20–30 minutes before shaping.

While dough rises, make the sauce. In a bowl, crush the canned San Marzano tomatoes by hand or use a blender for 1–2 quick pulses for a slightly chunky texture. Stir in minced garlic, 1 tsp salt, 1 tsp olive oil and dried oregano if using. Taste and adjust salt. No cooking required for a classic Margherita — the fresh sauce will cook on the pizza in the oven.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated.

Shape crust

On a work surface dusted with semolina or cornmeal, take one dough ball and press from center outward with your fingers, leaving a 1/2–3/4-inch rim. Gently stretch with your hands or drape over your knuckles and rotate to enlarge to ~12 inches. Avoid over-handling to keep the crust airy.

Top the pizza

Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with semolina. Spread a thin, even layer of the uncooked tomato sauce over the surface, leaving the rim bare. Distribute torn fresh mozzarella evenly (leave some gaps so moisture can escape). Drizzle 1 tsp olive oil over the cheese.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake until the crust is blistered and golden and the cheese is melted and slightly bubbling, 7–10 minutes at 500–550°F (time will vary by oven and stone temperature). Rotate once halfway through if necessary for even browning.

Finish & serve

Remove pizza from oven. Scatter torn basil leaves across the hot pizza, drizzle remaining olive oil (about 2 tsp) over the top, and sprinkle with freshly grated Parmesan and coarse sea salt to taste. Let rest 1–2 minutes, slice, and serve. Repeat shaping and baking for the second dough ball.