Classic Margherita (v) Recipe

Activate yeast

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

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the foamed yeast mixture and 1 tablespoon EVOO.

Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 8–10 minutes until smooth, elastic, and slightly tacky.

Form dough into a ball, lightly oil the bowl, place dough back in, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down the risen dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza), shape into tight balls, cover, and rest 20 minutes before stretching.

While the dough is rising, prepare the sauce. Finely mince the garlic clove.

Warm 1 teaspoon EVOO in a small saucepan over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add the crushed tomatoes, sea salt, dried oregano, and black pepper. Stir, reduce heat to low, and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven as hot as it will go (450–500°F / 230–260°C). If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. Alternatively, use a baking sheet inverted and preheated.

On a lightly floured surface or parchment, dust with cornmeal or semolina. Stretch one dough ball into a 10–12 inch round by pressing from the center and working outward, leaving a slightly thicker rim.

Place stretched dough on a pizza peel or the inverted baking sheet dusted with cornmeal. Spread about 1/2 cup of the cooled tomato sauce evenly over the dough, leaving a 1/2-inch rim.

Tear or slice fresh mozzarella into 6–8 pieces and distribute evenly over the sauced dough, leaving some gaps so the crust can blister.

Thinly slice the ripe tomato and arrange slices sparingly over the mozzarella (optional to place tomatoes under the cheese if you prefer less moisture on top).

Drizzle 1 teaspoon EVOO over the pizza, then transfer to the preheated stone or baking surface. Bake 8–12 minutes, rotating halfway, until crust is golden and blistered and cheese is melted and slightly browned.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle remaining 1 tablespoon EVOO, and sprinkle coarse sea salt and a little fresh black pepper to taste.

Let rest 2–3 minutes, slice, and serve hot. Repeat assembly and baking for the second dough ball.