Classic Margherita Recipe

Bloom yeast

In a small bowl, stir the warm water, sugar, and active dry yeast. Let sit 5–8 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix with a wooden spoon until combined, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6–8 minutes.

Form into a ball, lightly oil the bowl, place the dough ball back in, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1 to 1¼ hours, or until doubled in size.

Punch down the dough, divide if making two pizzas, and shape into rounds. Rest covered for 15 minutes before shaping into a 12" or 9" round on a floured surface.

While dough is rising, make the sauce. Heat 1 teaspoon extra-virgin olive oil in a small saucepan over medium-low heat.

Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes, dried oregano, salt, and black pepper. Stir to combine and simmer gently for 10–12 minutes to reduce slightly and meld flavors. Taste and adjust seasoning. Keep warm or cool to room temperature before using.

Preheat your oven to its highest setting (500–550°F / 260–290°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet or prepare it with a light dusting of flour or semolina.

Stretch or roll the rested dough into a 12" round (or two 9" rounds) on a lightly floured surface. Transfer to a pizza peel dusted with semolina or to the prepared baking sheet.

Spread 1/2 to 3/4 cup of the house red sauce evenly over the dough, leaving a 1/2"–1" border for the crust.

Distribute the 8 oz of torn fiore di latte evenly over the sauced dough, spacing pieces so cheese melts into the sauce and leaves some sauce peeking through (classic Margherita style).

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 7–10 minutes on a 500–550°F oven (stone may take 6–8 minutes, sheet 8–12 minutes), until crust is blistered and golden and cheese is melted and slightly browned in spots.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but stay bright green.

Drizzle 1 tablespoon extra-virgin olive oil over the pizza, season lightly with 1/4 teaspoon fine salt and, if desired, a pinch of crushed red pepper.

Let rest 2–3 minutes, slice, and serve hot.