Margarita Pizza Recipe

Activate yeast

In a small bowl, sprinkle 1 tsp active dry yeast over 3/4 cup of the warm water (about 105–115°F). Let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl (or stand mixer bowl), combine 6 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center, add the foamy yeast mixture, remaining warm water (2 1/4 cups), and 2 tbs extra-virgin olive oil. Stir with a wooden spoon or use dough hook on low until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or with a stand mixer for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add small dustings of flour only if dough is excessively sticky.

First rise

Lightly oil a large bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough gently and divide into 4 equal portions for 12–14-inch pizzas. Shape each into a tight ball, place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten before stretching.

Prepare tomatoes

If using canned whole plum tomatoes, pour them into a bowl and crush by hand or pulse 1–2 times in a food processor or blender for a slightly chunky texture. If using fresh plum tomatoes, blanch in boiling water 20–30 seconds, transfer to ice bath, peel, core, and chop coarsely.

Flavor the sauce

Mince 2 garlic cloves. In a small bowl, combine the crushed tomatoes, minced garlic, 1 tbs extra-virgin olive oil, 1 tsp fine sea salt, and 1 tsp black pepper. Stir to combine. Taste and adjust seasoning — the sauce should be bright and lightly seasoned, not heavily cooked.

Prep basil

Stack and chiffonade 20 basil leaves (slice into thin ribbons) to incorporate into or sprinkle under the cheese. Reserve the remaining 8 leaves whole for garnish after baking.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 30 minutes so the stone is very hot.

Stretch dough

On a lightly floured surface or on a piece of parchment dusted with 1/2 tbs cornmeal, press and stretch one dough ball into a 12–14-inch round, leaving a slightly thicker rim. Do not use a rolling pin if you want a light airy crust.

Assemble pizza

Transfer stretched dough to a peel or the parchment. Lightly dust the center with remaining cornmeal. Spread a thin layer (about 1/2 to 3/4 cup) of the prepared tomato sauce over the dough, leaving the rim exposed. Distribute torn or sliced fresh mozzarella (about 3 oz per pizza) evenly in pieces, leaving some gaps so the crust can blister. Scatter a small handful (about 1/4 of the chiffonaded basil) over the cheese. Drizzle ~1/2 tsp extra-virgin olive oil over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake until the crust is golden and charred in spots and the cheese is bubbling, 7–10 minutes at 500–550°F (time will vary by oven and stone heat). Rotate once halfway through baking for even color.

Finish

Remove pizza from oven. Immediately scatter a few whole fresh basil leaves (2 per pizza) on top, drizzle lightly with remaining finishing olive oil, and sprinkle about 1/8 tsp finely ground sea salt over the crust and cheese. Let rest 2 minutes, then slice and serve.