Margherita Pizza Recipe

Activate yeast

In a small bowl, combine warm water (1.5 cups) with the sugar or honey (0.5 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be dead—start with new yeast.

Mix and knead

In a large mixing bowl, add flour (3.5 cups) and salt (2 tsp). Make a well in the center, pour in the activated yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, mix with a stand mixer and dough hook on medium speed 6–8 minutes.

First rise

Form the dough into a ball. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Portion and cold ferment (optional for better flavor)

For best flavor, punch down the dough, divide into two equal portions (for two ~12-inch pizzas) or three for thinner crusts. Place each portion in a lightly oiled container or tray, cover, and refrigerate 12–48 hours. Remove from fridge 1 hour before shaping to come to room temperature. If not cold fermenting, proceed after first rise and shape immediately.

Make the sauce while the dough is rising or during the cold ferment. Crush the canned San Marzano tomatoes (1 cup) by hand or pulse lightly in a blender for 1–2 short bursts to keep some texture. Stir in 1/2 tsp fine sea salt and 1 tsp extra-virgin olive oil. Tear in 2 fresh basil leaves if using. Do not cook the sauce—classic Margherita uses uncooked crushed tomatoes. Taste and adjust salt. Set aside.

Preheat oven and prepare baking surface

Place a pizza stone or steel on the middle rack of your oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If you don't have a stone/steel, use an inverted heavy baking sheet and preheat similarly.

Shape the dough

On a lightly floured surface, take one portion of dough and gently press from center outward with your fingers to form a 10–12 inch circle, leaving a slightly thicker rim for the crust. Avoid using a rolling pin if you want a light airy rim—stretch by hand instead. If dough resists stretching, let it rest 5–10 minutes and try again.

Assemble the pizza

Lightly dust a pizza peel or inverted baking sheet with fine semolina or flour. Transfer the shaped dough to the peel. Spoon 1/2 cup (about) of the crushed San Marzano sauce onto the center and spread with the back of the spoon in a thin, even layer, leaving the edge bare. Distribute 5 oz of torn or thinly sliced fior di latte mozzarella evenly across the pizza. Sprinkle 1 tablespoon grated Parmigiano Reggiano over the top. Drizzle about 1 teaspoon extra-virgin olive oil over the cheese. Season with a small pinch (about 1/8–1/4 tsp) of coarse sea salt, keeping in mind the Parmigiano adds saltiness.

Bake

Slide the pizza onto the preheated stone/steel and bake at highest temperature for 6–9 minutes, rotating once halfway if necessary, until the crust is golden with some charred spots and the cheese is melted and bubbling.

Finish and serve

Remove pizza from oven. Immediately scatter 4 fresh basil leaves on top and drizzle remaining 2 teaspoons (approx. 1/2 tbs) of extra-virgin olive oil over the pizza. Let rest 1–2 minutes, then slice and serve. Repeat assembly and baking for remaining dough portions. Optionally, grate a little more Parmigiano Reggiano over each pizza at the table.