Margherita Pizza Recipe

Proof yeast and mix dough

In a small bowl, combine warm water, sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl (or stand mixer bowl), whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms; if using a stand mixer, use the dough hook on low for 3–4 minutes until the dough comes together.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or 5 minutes in the stand mixer). Shape into a ball, lightly oil the surface, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Once risen, punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let the dough rest 10–15 minutes before shaping.

While the dough rises, make the quick marinara. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add crushed tomatoes, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir to combine and simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before assembling (a cool sauce prevents making the dough soggy).

Preheat your oven to the highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven during preheat for at least 45 minutes. If using a baking sheet, lightly oil it or dust with semolina/cornmeal.

On a floured surface, press or stretch one dough ball into a 12-inch round, keeping a slightly thicker edge for the crust. Transfer to a semolina-dusted pizza peel or baking sheet. Repeat with the second dough ball if making two pizzas.

Spread a thin layer (about 1/2 cup) of cooled marinara sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust.

Distribute 6 ounces (half of the fresh mozzarella) in pieces across the pizza, leaving some gaps so the sauce shows through. Lightly drizzle with a little olive oil (about 1/2 tablespoon) over the cheese.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475–500°F (245–260°C) for 8–12 minutes until the crust is golden and blistered and the cheese is melted and slightly browned in spots. Rotate halfway if your oven has hot spots.

Remove the pizza from the oven. Scatter fresh basil leaves across the hot pizza so they wilt slightly. Sprinkle with a pinch (about 1/8–1/4 tsp) of coarse sea salt and optional crushed red pepper to taste. Drizzle with the remaining olive oil (about 1/2 tablespoon).

Let the pizza rest 2 minutes, then slice and serve hot. Repeat assembly and bake for the second dough ball if making two pizzas.