Margherita Pizza Recipe

Mix and autolyse

In a large bowl, combine 400 g flour and 260 ml lukewarm water. Stir until no dry flour remains and a shaggy dough forms. Cover and rest 20 minutes (autolyse).

Add yeast, salt, and oil

Sprinkle 2 tsp instant yeast over the dough, add 8 g salt and 1 tbs olive oil. Mix by folding and kneading in the bowl until the dough comes together (about 3–5 minutes).

Knead and bulk ferment

Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic (or perform 4 sets of stretch-and-folds at 15-minute intervals). Place in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 1.5–2 hours (or refrigerate for 12–24 hours for more flavor).

Divide and rest

Punch down gently, divide into 2 equal portions (~340 g each including hydration), shape into tight balls, place on a floured tray, cover, and rest 45–60 minutes at room temperature until relaxed and slightly puffy.

Preheat oven

Place a pizza stone or steel on the middle rack and preheat oven as high as it will go (250–290°C / 480–550°F) for at least 45 minutes. If using a baking sheet, preheat as well.

Crush and season the tomatoes: Pour the 400 g canned San Marzano tomatoes into a bowl and crush them by hand or with a fork until slightly chunky but saucy. In a small saucepan, warm 1 tbs olive oil over medium-low heat, add the minced garlic and cook briefly (20–30 seconds) until fragrant but not browned. Add crushed tomatoes, 1 tsp salt, 1 tsp black pepper and 1 tsp sugar (if using). Simmer gently 10–12 minutes to concentrate flavors, stirring occasionally. Remove from heat and let cool to room temperature before using. Taste and adjust salt or sugar as needed.

Shape the pizzas

On a work surface dusted with 1–2 tbs cornmeal or semolina, gently press one dough ball into a flat disk. Starting from the center, use your fingers to push and stretch the dough outward, leaving a slightly thicker 1–1.5 cm rim. Aim for a 10–12" diameter. Do not deflate the edge too much.

Top

Place the shaped dough on a well-floured pizza peel or the back of a baking sheet. Spoon 4–6 tbs of the cooled San Marzano sauce onto the center and spread in a thin, even layer leaving the rim uncovered. Distribute about 150 g torn or sliced fior di latte evenly across the sauce. Drizzle about 1 tbs extra-virgin olive oil over the cheese and sprinkle a light pinch of the remaining salt.

Bake

Slide the pizza onto the preheated stone or steel. Bake at the highest oven temperature for 6–9 minutes until the crust is blistered and golden and cheese is melted and slightly browned in spots. Baking time will vary with oven temperature and equipment; watch closely.

Finish and serve

Remove pizza from oven. Scatter 8–10 fresh basil leaves over the hot pizza, tear a few more if desired, and drizzle with the remaining 1 tbs extra-virgin olive oil. Let rest 1–2 minutes, slice, and serve immediately. Repeat assembly and baking with second dough ball.