Margherita Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, stir sugar into the warm water, sprinkle yeast over the top and let sit 5–10 minutes until foamy. (If using instant yeast, skip this step and add yeast directly to flour.)

In a large bowl or the bowl of a stand mixer, combine flour, instant yeast, and salt. Mix briefly to combine.

Add warm water and 1 tablespoon olive oil to the flour. Mix until a shaggy dough forms. If using a mixer, use the dough hook on low for 4–5 minutes until the dough is smooth and slightly tacky. If mixing by hand, turn onto a lightly floured surface and knead 8–10 minutes until elastic.

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

Punch down the dough gently and divide into 2 equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes under a towel to relax the gluten before shaping.

If using whole canned tomatoes, crush them by hand in a bowl or pulse briefly in a blender for a slightly chunky sauce. Pour about 1 cup into a small saucepan.

Add minced garlic, 1 teaspoon olive oil, salt, pepper, and optional dried oregano to the tomatoes. Warm over low heat for 8–10 minutes, stirring occasionally, just to combine flavors and remove the raw tomato taste. Do not simmer hard—sauce should remain fairly bright and slightly loose. Remove from heat and let cool slightly.

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to 500°F (260°C) at least 30 minutes before baking. If you have a pizza steel, use that. If your oven won’t reach 500°F, preheat to the highest temperature available.

On a lightly floured surface, stretch or roll one dough portion into a 10–12 inch round. Transfer the shaped dough to a pizza peel or a sheet of parchment dusted with semolina or cornmeal to prevent sticking.

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Tear or slice the fresh mozzarella into 1/4-inch slices or 1-inch pieces and distribute evenly over the sauced dough, leaving some open red spaces for a classic Margherita look. Aim for about 4 oz of cheese per pizza portion (adjust to taste).

Drizzle about 1/2 tablespoon olive oil over the toppings and sprinkle a light pinch (about 1/8–1/4 tsp) of coarse sea salt if desired.

Slide the pizza onto the preheated stone or baking sheet (use the parchment to transfer if needed). Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway, until the crust is golden and blistered and the cheese is melted and bubbling.

Remove pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so their aroma releases and leaves wilt slightly. Drizzle with the remaining 1/2 tablespoon olive oil and finish with a light sprinkle of flaky salt.

Let rest 2–3 minutes, then slice and serve hot. Repeat assembly and bake with the second dough portion if applicable.