Margherita Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center, add foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1–1.5 hours, until doubled in size.

Shape

Punch down the dough and divide (this recipe makes one large 12–14" pizza or two smaller 8–10" pizzas). Let rest 10 minutes, then stretch or roll to desired thickness on a lightly floured surface or on parchment.

Prepare tomatoes

While dough proofs, core and quarter roma tomatoes. Remove excess seeds and liquid by gently pressing, then finely chop the flesh until you have roughly 2–3 cups of chopped tomato. Place in a bowl.

Mash roasted garlic

Smash the roasted garlic cloves with the back of a spoon or mince finely and add to the chopped tomatoes.

Season sauce

Add 2 tablespoons EVOO, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano to the tomato and garlic mixture. Stir to combine. Taste and adjust salt/pepper. This is a fresh, uncooked pizza 'sauce'—keep it chunky.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to the highest setting (475–500°F / 245–260°C) for at least 30 minutes so the surface is very hot.

Assemble pizza

Transfer stretched dough to a well-floured pizza peel or parchment. Drizzle a thin layer (about 1 teaspoon) of EVOO on the dough and spread to the edges. Spoon an even layer of the chopped tomato and roasted garlic mixture over the dough, leaving a 1/2–1" border for the crust. Tear or thinly slice the fresh mozzarella and distribute evenly over the tomatoes.

Bake

Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 8–12 minutes at 475–500°F (time depends on oven and thickness) until the crust is blistered and golden and the cheese is melted and slightly browned in spots.

Finish

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza, drizzle with the remaining 1 tablespoon EVOO, and sprinkle flaky sea salt to taste (about 1/2 tsp). Let rest 2–3 minutes before slicing.