Margherita Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer bowl, whisk together flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand 8–10 minutes on a lightly floured surface or 6–8 minutes with a dough hook until smooth, elastic, and slightly tacky. Add up to 2 tablespoons extra flour if dough is too sticky.

First rise

Lightly oil a clean bowl, place dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough, divide into two equal pieces for two 12-inch pizzas (or keep whole for one large), shape into tight balls, cover, and let rest 20–30 minutes at room temperature before stretching.

Roast crushed garlic

Preheat oven to 400°F (200°C). On a small baking sheet, toss crushed garlic cloves with 2 tablespoons olive oil and spread in a single layer. Roast 10–12 minutes until fragrant and lightly golden but not burnt. Remove and let cool slightly.

Crush tomatoes

While garlic roasts, empty canned tomatoes into a bowl and crush by hand or pulse briefly in a food processor/immersion blender to a slightly chunky consistency. Do not overblend—aim for crushed tomatoes with small pieces.

Combine and simmer briefly

Heat a small saucepan over medium-low heat. Add the roasted garlic (including any oil) to the crushed tomatoes. Add dried oregano, salt, black pepper, and crushed red pepper flakes. Simmer gently 8–10 minutes to meld flavors and reduce slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500–525°F (260–275°C) for at least 45 minutes. If using a home oven, higher temp yields better crust. If using a pizza oven, follow manufacturer temps.

Shape dough

On a work surface lightly dusted with flour or cornmeal/semolina, flatten one dough ball with fingertips and stretch/press into a 12-inch round, leaving a slightly thicker rim for the crust. Avoid using a rolling pin if you want a light airy crust.

Top the pizza

Transfer stretched dough to a cornmeal-dusted peel or inverted baking sheet. Spread 6–8 ounces (about half the prepared sauce) of the crushed garlic tomato sauce over the dough, leaving a 1/2–3/4 inch border. Tear or slice fresh mozzarella and distribute evenly in small clusters. Drizzle 1/2 tablespoon olive oil over the cheese and lightly season the crust edges with 1/8–1/4 teaspoon of finishing salt.

Bake

Slide pizza onto the preheated stone or inverted baking sheet and bake at 500–525°F (260–275°C) for 7–10 minutes, rotating halfway, until crust is blistered and golden and cheese is melted with slight browning.

Finish with basil

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle with remaining 1/2 tablespoon olive oil and sprinkle remaining finishing salt to taste.

Rest and serve

Let pizza rest 2–3 minutes, then slice into 6–8 slices and serve hot.