Margherita Recipe

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use it. Lightly flour a peel or work surface.

If using refrigerated dough, let it sit at room temperature for 20–30 minutes to relax. Stretch or roll the dough into a 10–12 inch round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a lightly floured pizza peel or parchment.

Brush the dough edge lightly with 1 tablespoon olive oil to promote browning.

Marinara option

Spread 1 cup of marinara sauce evenly over the stretched dough, leaving a 1/2 inch border for the crust. Use the back of a spoon to create a thin, even layer. Avoid over-saucing to keep crust crisp.

Pesto option

If using pesto, spread 1/2 cup basil pesto thinly and evenly over the dough, leaving a 1/2 inch border. Because pesto is oil-rich, use a thinner layer to prevent sogginess.

Tear or slice 8 oz fresh mozzarella into pieces roughly 1/2 inch thick. Arrange the pieces evenly over the sauced dough, leaving some areas of sauce exposed. For a more bubbling, golden top, place larger pieces slightly apart.

Season the cheese lightly with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Sprinkle 1 tablespoon grated Parmesan or Pecorino over the top if using.

Slide the pizza onto the preheated stone or baking sheet (use parchment if desired). Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway through, until the crust is blistered and golden and the mozzarella is melted and slightly browned in spots.

Remove the pizza from the oven. Let it rest 1–2 minutes, then scatter 1/2 cup basil chiffonade over the hot pizza so the steam wilts the basil slightly without losing its bright flavor.

Slice and serve immediately. Optionally finish with a light drizzle of extra-virgin olive oil and an extra pinch of salt.