Marguerite Pizza Recipe

Activate yeast and mix

In a small bowl, stir the warm water and sugar or honey until dissolved. Sprinkle the active dry yeast over the water, wait 5–8 minutes until foamy. In a large bowl (or the bowl of a stand mixer fitted with a dough hook), combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil.

Knead

If using a stand mixer, mix on low for 6–8 minutes until the dough is smooth and slightly tacky. If mixing by hand, turn dough onto a lightly floured surface and knead for 8–10 minutes until elastic. Add a teaspoon of water or flour as needed to reach the right consistency.

First rise

Lightly oil a clean bowl, place the dough inside, turning once so it is coated with oil. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1–1.5 hours. For more flavor, refrigerate the covered dough for 12–24 hours and bring back to room temperature before shaping.

Portion and rest

Punch down the dough gently and divide into two equal portions for two medium (10–12-inch) pizzas. Shape each portion into a tight ball, cover, and let rest 30 minutes at room temperature to relax the gluten before shaping.

Make the sauce while the dough is resting. Pour the canned San Marzano tomatoes into a bowl and crush them with your hands or a potato masher to a slightly chunky consistency. Stir in 1 teaspoon olive oil, the minced garlic, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and the dried oregano if using. Taste and adjust seasoning. Keep the sauce at room temperature — do not cook; Margherita sauce is traditionally fresh and bright.

Preheat oven and prepare peel or pan

If using a pizza stone, place it on the middle rack and preheat the oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, preheat oven to 500°F (260°C) and lightly oil or dust it with semolina or cornmeal.

Shape the dough

On a lightly floured surface, press one dough ball into a 10–12-inch round. Using your fingers, gently stretch and push the dough from the center outward to form a 10–12-inch crust with a slightly thicker edge. Leave a 1/2–3/4-inch rim. Transfer the shaped dough to a pizza peel dusted with semolina or a lightly oiled baking sheet.

Assemble pizza

Spread about 1/2 cup of the San Marzano tomato sauce evenly over the dough, leaving the rim. Distribute half of the fresh mozzarella pieces (about 4 oz) evenly over the sauce. Drizzle with about 1/2 teaspoon olive oil and sprinkle just a pinch (about 1/8 tsp) of salt over the cheese.

Bake

Slide the pizza onto the hot stone or place the baking sheet in the oven. Bake 7–10 minutes in a 500–550°F oven, or until the crust is puffed and blistered in spots and the cheese is melted and slightly golden. If your oven supports broiling and the pizza needs extra color, broil for 30–60 seconds watching carefully.

Finish and serve

Remove the pizza from the oven. Immediately scatter 6 fresh basil leaves over the hot pizza, tear the remaining leaves and arrange as desired. Drizzle about 1/2 tablespoon extra-virgin olive oil over the top, sprinkle 1/4 teaspoon finishing salt and a pinch of cracked black pepper if using. Let rest 1–2 minutes, slice, and serve. Repeat assembly and baking with the second dough ball and remaining ingredients.