Margherita Pizza Recipe
Recipe information
Make Margherita Pizza in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dough
Sauce
Topping & Finish
Dough
1. Activate yeast
In a small bowl, combine warm water, sugar (or honey) and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If mixture doesn't foam, yeast may be inactive—start over with fresh yeast.
2. Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–4 minutes by mixer or 5–7 minutes by hand.
3. Knead
Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth and slightly springy. If dough is sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.
4. First rise
Lightly oil a bowl with 1 teaspoon olive oil, place dough in bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.
5. Portion and rest
Punch down the dough and divide into two equal pieces for two 11–12" pizzas (or keep as one for a larger pie). Shape each into a tight ball, place on a lightly oiled tray, cover, and let rest for 20–30 minutes to relax the gluten before shaping.
Sauce
6. Prepare tomatoes
While dough rises or rests, crush canned tomatoes by hand in a bowl or use a blender/pulse briefly for a slightly smoother texture. Avoid over-blending; aim for a rustic crushed sauce.
7. Season
Stir in 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper flakes. Tear in 6 basil leaves and mix. Taste and adjust salt.
8. No-cook note
This sauce is traditionally uncooked for Margherita — the oven will cook it. If you prefer cooked sauce, simmer gently for 10–12 minutes to concentrate flavors and cool before using.
Topping & Finish
9. Preheat oven
Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes so the stone is very hot. If using a home oven that doesn't reach 500°F, preheat to its maximum and allow extra time for the stone to heat.
10. Shape dough
On a lightly floured surface or parchment dusted with 1 tablespoon cornmeal/semolina, press and stretch one dough ball into an 11–12" round, leaving a slightly thicker edge for the crust. Use your fingers to stretch from the center outward; avoid overworking.
11. Assemble pizza
Transfer stretched dough to a lightly floured pizza peel or onto the prepared parchment. Spoon about 1/2 to 3/4 cup of the crushed tomato sauce onto the center and spread, leaving a 1/2–1" border. Tear or slice fresh mozzarella into 6–8 pieces and distribute evenly. Drizzle with about 1 teaspoon olive oil and sprinkle 1/8 teaspoon salt and a few grinds of black pepper.
12. Bake
Slide pizza onto the preheated stone (or place baking sheet in oven) and bake 6–10 minutes until crust is blistered and charred in spots and cheese is bubbly. Exact time depends on oven temperature; watch closely.
13. Finish with basil
Remove pizza from oven. Immediately scatter remaining 6 basil leaves over the hot pizza so they wilt but remain bright. Drizzle with a little extra-virgin olive oil (about 1 teaspoon) if desired and serve.
14. Repeat
Repeat shaping, topping and baking for remaining dough ball.
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