Margherita (v) Recipe
Tomato sauce, fresh mozzarella, basil
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Ingredients
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Dough
Tomato sauce
Topping
For baking
Method
Dough
- 1
Proof yeast and mix
In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl whisk together flour and salt. Make a well, add the foamy yeast mixture and olive oil.
- 2
Knead
Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer on medium for 6–7 minutes.
- 3
- 4
Divide and rest
Punch down the risen dough, divide into two equal balls (for two 12-inch pizzas) or keep whole for one large pizza. Lightly oil the dough balls, cover, and rest 20–30 minutes before shaping.
Tomato sauce
- 5
Prepare sauce
Mince the garlic. In a small bowl combine crushed tomatoes, minced garlic, olive oil, salt, pepper, and dried oregano if using. Stir to combine. Do not cook—use a raw, bright sauce for a classic Margherita. Taste and adjust salt. Reserve until ready to assemble.
Topping
- 6
Prepare mozzarella
Drain fresh mozzarella on paper towels for 10–15 minutes to remove excess moisture. Slice into 1/4-inch rounds or tear into small pieces if using ball mozzarella.
- 7
Prep basil
Rinse and dry basil leaves thoroughly. Keep whole leaves for topping; reserve a few extra for finishing.
For baking
- 8
Preheat oven
Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza steel, preheat similarly.
- 9
Shape dough
On a lightly semolina-dusted peel or sheet of parchment, press and stretch a dough ball into a 10–12 inch circle, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a light airy rim.
- 10
Assemble pizza
Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border. Distribute sliced/torn mozzarella evenly (about 4 oz per pizza if making two). Drizzle about 1/2 tbs of olive oil over the top and sprinkle a pinch of coarse salt.
- 11
Bake
Slide pizza (on parchment if needed) onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500–550°F, rotating once halfway, until the crust is blistered and golden and the cheese is melted and slightly browned.
- 12
Finish and serve
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle remaining olive oil (about 1/2 tbs) and sprinkle flaky sea salt to taste. Let rest 1–2 minutes, slice, and serve. Repeat for remaining dough/sauce.
