Margherita Recipe

Activate yeast

Combine lukewarm water and sugar/honey in a measuring cup. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

In a large bowl, whisk together flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–8 minutes).

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours. For improved flavor, refrigerate covered for 8–24 hours after the first rise, then bring back to room temperature before shaping.

Divide dough into two equal pieces. Shape each into a tight ball. Let rest, covered, 20–30 minutes to relax the gluten before stretching.

On a surface dusted with cornmeal/semolina, gently press and stretch each dough ball into a 12-inch round with a slightly thicker rim, avoiding tearing and preserving air in the crust.

Crush the whole San Marzano tomatoes by hand in a bowl or pulse lightly in a blender for a slightly textured sauce. Avoid over-blending — sauce should be smooth with small tomato pieces.

Mince the garlic clove finely (or grate). Stir garlic into the tomatoes with 1 teaspoon olive oil, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and the dried oregano if using. Taste and adjust seasoning. No cooking required — this is a fresh pizza sauce.

Preheat your oven to the highest possible temperature (ideally 500–550°F / 260–290°C). If using a pizza stone or steel, place it in the oven and preheat at least 45 minutes so it becomes very hot. If using a pizza steel/stone, sprinkle a pizza peel or inverted baking sheet with the cornmeal/semolina to prevent sticking.

Lightly brush each stretched dough round with a thin film of olive oil, especially the rim.

Spoon about 1/2 cup of the San Marzano sauce onto each crust and use the back of the spoon to spread it evenly in a thin layer, leaving a 3/4–1 inch border for the crust.

Distribute the Fior di latte evenly over the sauce in torn pieces or thin slices (about 5 oz per pizza). Scatter a few basil leaves under the cheese if you like their flavor preserved; reserve some whole leaves for garnish after baking.

Season the pizza lightly with 1/8 teaspoon salt (split between pizzas) and a small drizzle of olive oil over the top.

Slide the pizza onto the preheated stone or steel and bake 7–10 minutes, rotating halfway if needed, until the crust is blistered and golden and the cheese is bubbling with some brown spots. Baking time will vary with oven temperature and equipment.

Remove pizza from oven. Immediately top with remaining fresh basil leaves and a final drizzle (about 1/2 teaspoon) of extra-virgin olive oil. Let rest 1–2 minutes, slice, and serve hot.

Transfer on a cutting board, slice into 6–8 slices per pizza, and serve. Optionally sprinkle a pinch of flaky sea salt over the crust before serving.