Margherita (v) Recipe

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.

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.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

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.

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.

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.

Prep basil

Rinse and dry basil leaves thoroughly. Keep whole leaves for topping; reserve a few extra for finishing.

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.

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.

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.

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.

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.