Margarita Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (105–115°F), sugar or honey, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes. If mixture does not foam, discard and start with fresh yeast.

Mix dough

In a large bowl or bowl of a stand mixer fitted with a dough hook, combine 3.5 cups flour and 2 tsp salt. Make a well in the center, add the foamed yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer on medium for 6–8 minutes until smooth and elastic.

First rise

Shape dough into a ball, coat lightly with a thin film of olive oil, place in a clean bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in volume, about 1 to 1.5 hours.

Divide and rest

Turn dough out onto a lightly floured surface, press out the air, and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape each portion into a smooth ball, place on a lightly oiled tray, cover, and rest for 20–30 minutes to relax the gluten before stretching.

Prepare tomatoes

Crush the canned tomatoes by hand in a bowl or pulse briefly in a blender or food mill for a slightly chunky texture. Avoid over-blending — you want a bright fresh tomato sauce, not a puree.

Infuse oil

In a small saucepan, warm 1 tablespoon olive oil over medium-low heat. Add the whole garlic clove and cook gently for 1–2 minutes until fragrant but not browned to flavor the oil. Remove and discard the garlic clove.

Season sauce

Add the crushed tomatoes to the infused oil, stir in 1 tsp salt, 1/4 tsp cracked black pepper, and 1/2 tsp dried oregano if using. Tear in 3 fresh basil leaves and simmer very gently for 10 minutes to marry flavors. Taste and adjust seasoning; the sauce should be bright and slightly tangy. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes (longer if using a stone) so it is extremely hot. If your oven doesn’t reach that temperature, set it to the highest possible setting.

Shape crust

On a lightly floured surface or on a piece of parchment dusted with 2 tsp cornmeal or semolina, flatten one dough ball with your fingertips into a disk. Gently stretch from the center outward with your hands to a 10–12-inch round, leaving a slightly thicker rim for the crust. Avoid pressing out all air to keep a light edge. If dough resists, let it rest 5 more minutes and try again.

Top pizza

Lightly brush the center of the dough with a thin film of olive oil (about 1/2 tbsp). Spoon 1/2 of the cooled tomato sauce onto the dough and spread in a thin, even layer leaving a 1/2–1 inch border. Distribute half of the torn fresh mozzarella over the sauce in an even pattern.

Bake

Slide the pizza (on the parchment or directly from a pizza peel dusted with cornmeal) onto the preheated stone or baking sheet. Bake until the crust is puffed and golden with charred spots and the cheese is melted and bubbling, about 7–10 minutes at 500–550°F (time will vary by oven and temperature). Rotate once halfway through for even browning.

Finish

Remove pizza from oven and immediately scatter fresh basil leaves over the hot cheese. Drizzle with the remaining 1/2 tablespoon olive oil and season lightly with 1/8–1/4 tsp fine sea salt and a pinch of cracked black pepper. Let rest 2–3 minutes, then slice and serve.

Repeat

Repeat shaping, topping, and baking for the second dough ball. If baking sequential pizzas, keep finished pizza loosely tented with foil to retain heat and freshness while the oven returns to temperature if needed.