Pizza Margarita Recipe

Activate yeast & mix

Combine warm water (about 105–115°F / 40–46°C) with sugar in a large bowl. Sprinkle the instant dry yeast over the water and let sit 5 minutes until foamy. Add 2 tablespoons olive oil to the yeast mixture.

Form dough

In a separate large bowl or the bowl of a stand mixer, whisk together flour and salt. Make a well and pour in the yeast/water/oil mixture. Using a dough hook or wooden spoon, mix until a shaggy dough forms, about 2–3 minutes.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic (or use a stand mixer on low for 6–8 minutes). If dough is very sticky, add up to 2 tablespoons extra flour, a tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough in the bowl, turning to coat with oil. 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 risen dough and divide into two equal portions for two 11–12 inch pizzas. Shape each into a tight ball, place on a lightly oiled tray, cover, and rest 20–30 minutes to relax the gluten before shaping.

Blend tomatoes

Pour the canned tomatoes into a bowl and crush by hand or pulse 3–4 times in a blender or food processor to a slightly chunky, saucy consistency. Do not over-blend — a rustic texture is ideal.

Season

Stir the minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, and torn basil leaves into the crushed tomatoes. Taste and adjust seasoning. No cooking required; the raw sauce will cook on the pizza.

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to the highest temperature possible (475–500°F / 245–260°C) for at least 30 minutes. If you have a pizza steel, use that.

Shape dough

On a lightly floured surface, press and stretch one dough ball into an 11–12 inch round, leaving a slightly thicker edge for the crust. Do not overwork — use your knuckles to stretch for a thin center. Transfer the stretched dough to a peel or an inverted baking sheet dusted with semolina or cornmeal.

Add sauce and cheese

Spread a thin, even layer of the tomato sauce over the dough, leaving a 1/2-inch border. Tear or slice the fresh mozzarella and distribute evenly in pieces across the pizza so the cheese melts and forms pockets.

Bake

Slide the pizza onto the preheated stone or sheet and bake 7–10 minutes, rotating halfway if needed, until the crust is blistered and golden and cheese is melted and slightly browned in spots. Baking time will vary with oven temperature.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to taste. Let rest 2 minutes, slice, and serve.

Repeat shaping, topping, and baking steps with the second dough ball and remaining ingredients.