Margherita Recipe

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms, then knead by hand 8–10 minutes or in the mixer on medium speed 6–8 minutes until smooth and elastic.

Form dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm spot until doubled, about 1 to 1.5 hours.

Punch down dough, divide into two equal portions for two 10–12 inch pizzas (or keep whole for one large). Shape into tight balls, cover and rest 20–30 minutes before stretching.

While dough rises, make the sauce: heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant, do not brown.

Add crushed San Marzano tomatoes, dried oregano, salt and pepper. Stir and simmer gently 8–10 minutes to thicken slightly and blend flavors. Remove from heat and let cool to room temperature.

Taste and adjust seasoning. The sauce should be bright and slightly seasoned; Margherita benefits from a relatively simple, lightly seasoned sauce.

Preheat your oven to its highest setting (475–500°F / 245–260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, lightly oil it and preheat oven.

On a lightly floured surface, gently press and stretch one dough ball into a 10–12 inch round, leaving a slightly thicker rim for the crust. Do not deflate the edge too much to preserve airiness.

Spread a thin layer (about 1/3 to 1/2 cup) of the cooled tomato sauce onto the stretched dough, leaving the rim uncovered.

Tear fresh mozzarella into pieces and distribute evenly over the sauce, leaving some gaps so sauce can show through—about 4–6 oz per pizza for a balanced topping.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at high heat until crust is blistered and golden and cheese is melted and bubbling. Rotate once halfway for even cooking.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly but remain bright.

Drizzle about 1 teaspoon extra-virgin olive oil over the pizza and sprinkle 1/4 teaspoon kosher salt and a pinch of crushed red pepper if using.

For Nonna-style (+$2): sprinkle the grated Pecorino or Parmigiano evenly over the pizza while hot, and if desired, finish with a very light drizzle (1/2 tsp) of honey for a subtle glaze. Return to the oven for 30–60 seconds only if you want the cheese to melt into the top slightly; otherwise skip this step.

Let the pizza rest 2 minutes, slice and serve hot.