Margarita Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamed yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer, 4–6 minutes by hand).

Knead

Knead until the dough is smooth and elastic, about 6–8 minutes by hand or 4–6 minutes in a mixer on medium speed. If dough is sticky, add up to 2 tablespoons extra flour, 1 tablespoon at a time.

First rise

Form dough into a ball, coat lightly with 1 teaspoon olive oil, place in a lightly oiled bowl and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–90 minutes.

Portion

Turn the risen dough out onto a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape each portion into a tight ball and let rest, covered, for 20–30 minutes to relax the gluten before shaping.

Prepare sauce

Pour the canned tomatoes into a bowl and crush with your hands or pulse briefly in a blender for a slightly chunky sauce. In a small saucepan, heat 1 tablespoon olive oil over medium heat and add the minced garlic; cook 30–45 seconds until fragrant but not browned.

Simmer

Add crushed tomatoes, salt, dried oregano, and black pepper to the pan. Bring to a gentle simmer and cook 10–12 minutes to reduce slightly and concentrate flavor. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to its highest setting (500–550°F / 260–290°C) for at least 30 minutes so the stone or sheet is thoroughly heated.

Shape dough

On a piece of parchment or a well-floured surface dusted with semolina, flatten a dough ball with your fingers, then gently stretch and press from the center outward to form a 12-inch round, leaving a slightly thicker rim. Avoid using a rolling pin if possible to preserve airiness. If dough resists, let it rest 5 minutes and continue.

Sauce and cheese

Spread about 1/3–1/2 cup of the cooled tomato sauce evenly over the dough, leaving the rim bare. Distribute half of the torn/sliced fresh mozzarella over the sauce in even pieces.

Add tomatoes

Scatter half of the halved cherry tomatoes evenly over the cheese. Drizzle 1/2 tablespoon olive oil over the assembled pizza and sprinkle with about 1/4 teaspoon salt and a pinch of black pepper.

Bake

Transfer the pizza on the parchment to the preheated stone or inverted baking sheet (use a pizza peel or the back of a baking sheet). Bake 7–10 minutes, or until crust is blistered and golden and cheese is melted and bubbling. Rotate halfway through if needed for even browning. If using a home oven that reaches only 475°F, bake 10–14 minutes and watch carefully.

Finish and serve

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza (torn if large). Top with the remaining mozzarella and cherry tomatoes if you prefer some fresher, less-melted cheese on top. Drizzle remaining 1/2 tablespoon olive oil, sprinkle remaining 1/4 teaspoon salt and a small pinch of black pepper. Let rest 2–3 minutes, slice, and serve hot.