Margherita Pizza Recipe
tomato + house made mozzarella + basil
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Ingredients
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Dough
Tomato Sauce
Cheese & Topping
Method
Dough
- 1
Bloom 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.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamed yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes or in the mixer for 5–7 minutes until smooth and elastic.
- 3
- 4
Divide and rest
Turn the risen dough out onto a work surface, punch down gently, and divide into two equal portions (for two 12-inch pizzas). Shape each into a tight ball, coat lightly with oil, cover, and let rest 20–30 minutes to relax the gluten before stretching.
Tomato Sauce
- 5
Prepare sauce
While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, salt, pepper, and optional dried oregano. Simmer gently, uncovered, 10–15 minutes to slightly thicken and develop flavor. Taste and adjust seasoning. Remove from heat and let cool slightly.
Assemble & Bake
- 6
Preheat oven
Position a pizza stone or inverted heavy baking sheet in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza steel, preheat similarly.
- 7
Stretch dough
On a well-floured surface, take one dough ball and press with fingertips from the center outward to form a 10–12 inch round, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a lighter rim; stretch by hand or on a floured towel/pizza peel.
- 8
Top pizza
Transfer stretched dough to a lightly floured or semolina-dusted pizza peel (or parchment). Spread about 1/3 to 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2–1 inch border. Distribute half of the sliced/torn fresh mozzarella (about 4 oz) evenly on top. Drizzle lightly with a teaspoon of olive oil if desired.
- 9
Bake
Slide the pizza onto the preheated stone or sheet. Bake 6–10 minutes depending on oven temperature until crust is blistered and charred in spots and cheese is melted and slightly bubbling. Rotate once halfway through for even browning.
- 10
Finish
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Sprinkle with 1/8–1/4 tsp finishing salt and optional red pepper flakes, then drizzle the remaining olive oil (about 1/2 tbsp) over the top. Let rest 2–3 minutes, slice, and serve.
- 11
Repeat
Repeat stretching, topping, and baking for the second dough ball.