Margherita Recipe
tomato sauce | maldon flaky salt | fresh mozzarella | parmesan | basil
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Ingredients
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Dough
Tomato sauce
Toppings & finishing
Method
Dough
- 1
Activate yeast & mix
In a bowl combine warm water, sugar and instant dry yeast. Stir and let sit 5 minutes until foamy. In a large mixing bowl, combine flour and salt. Make a well, add yeast mixture and olive oil.
- 2
Knead
Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with a dough hook for 6–8 minutes.
- 3
- 4
Divide & rest
Punch down dough, divide into two equal portions (for thinner crust) or keep whole for one large pizza. Shape into balls, cover and rest 20–30 minutes to relax the gluten before shaping.
Tomato sauce
- 5
Prepare sauce
In a small saucepan, warm 1 tsp olive oil over medium-low heat and sauté the minced garlic for 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Stir and simmer gently 8–10 minutes to slightly thicken. Taste and adjust seasoning. Let cool to room temperature before using.
Toppings & finishing
- 6
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes (stones need long preheat). If you have a pizza oven, preheat according to manufacturer's instructions.
- 7
Shape dough
On a lightly floured surface, gently stretch or roll one dough ball into a 10–12 inch round, leaving a slightly thicker rim. Avoid pressing out all air to keep a light crust.
- 8
Assemble pizza
Transfer the shaped dough to a well-floured pizza peel or parchment. Spoon 1/2 cup tomato sauce onto the center and spread gently in a thin layer leaving a 1/2–1 inch border. Distribute half of the torn fresh mozzarella evenly over the sauce (about 4 oz). Sprinkle 1 tablespoon grated Parmesan lightly.
- 9
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, until the crust is puffed and golden and the cheese is bubbly with small brown spots. Baking time will vary by oven and stone temperature.
- 10
Finish & serve
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 tsp extra-virgin olive oil, and finish with a light sprinkling of Maldon flaky sea salt (about 1/2 tsp) and a final pinch of grated Parmesan. Slice and serve hot. Repeat assembly and bake for remaining dough if making two pizzas.