Wood-fired Margherita Recipe

Bloom yeast

Pour lukewarm water into a large mixing bowl. Stir in the sugar (if using) and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Add flour to the bowl with the yeast mixture. Add 2 teaspoons fine sea salt around the edge (not directly on the yeast foam) and 1 tablespoon olive oil.

Mix with a wooden spoon until shaggy, then turn onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on low with the dough hook 6–8 minutes.

Form dough into a ball. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (or refrigerate for 12–24 hours for better flavor; bring to room temp before shaping).

Divide the dough into two equal portions for two 10–12" pizzas (or keep whole for one large pizza). Shape each portion into a tight ball, cover and rest for 30 minutes to relax the gluten before stretching.

Prepare sauce

While dough is rising, open the canned San Marzano tomatoes and crush them by hand in a bowl until mostly smooth with a few small chunks. Stir in 1 minced garlic clove, 1/2 teaspoon fine sea salt and 1 tablespoon extra-virgin olive oil. Taste and adjust salt. Do not cook the sauce; keep it raw and simple.

Preheat your wood-fired oven to 700–900°F (370–480°C) if available. If you are using a conventional oven or a home pizza oven, preheat to the highest setting (500–550°F/260–290°C) with a pizza stone or steel inside for at least 45 minutes. For wood-fired ovens the floor should be very hot and the flame active.

Sprinkle a pizza peel generously with cornmeal or semolina to prevent sticking. Lightly dust the dough ball with flour. On the peel, gently press and stretch each dough ball from the center outward using your fingers and knuckles to form a 10–12" round with a slightly thicker edge (cornicione). Avoid overworking; leave a thin center.

Spoon 3–4 tablespoons of the raw tomato sauce onto the stretched dough and spread gently with the back of the spoon, leaving a 1/2–1" rim. Use only a light hand: Margherita is simple and should not be overloaded.

Distribute half of the torn or sliced fresh mozzarella (about 4 oz) evenly across the pizza. Scatter a few torn basil leaves across the top (reserve some for finishing) and sprinkle about 1 tablespoon grated Pecorino/Parmesan. Drizzle a small amount of olive oil (about 1/2 tsp) over the top.

Transfer the pizza on the peel to the oven. For a wood-fired oven, place near the flame and rotate frequently to ensure even charring; bake 60–90 seconds at 800°F, rotating every 15–20 seconds until crust is blistered and charred in spots and cheese is melted. For a conventional oven at 500–550°F on a preheated stone/steel, bake 6–8 minutes, rotating once until crust is golden and cheese is bubbly and slightly browned.

Remove pizza from the oven with the peel. Immediately scatter the remaining fresh basil leaves on top, drizzle with the finishing 1 tsp extra-virgin olive oil, and sprinkle any optional chili flakes to taste. Let rest 1–2 minutes before slicing.

If using a wood-fired oven, maintain an active bed of embers and keep oven floor temperature consistent. Use a long-handled peel for placing and retrieving pizzas and a shorter peel for turning during the bake.

If pizza sticks to the peel when launching, lift the edge and add a bit more cornmeal/semolina or flour under the dough. Practice quick, confident motions when sliding onto the oven floor or stone.

Serve: Slice the Margherita into 6–8 slices and serve immediately while hot.