Margherita Recipe

Activate yeast

In a small bowl, combine lukewarm water and active dry yeast. Stir briefly and let rest 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms (about 2–3 minutes by hand or 4–5 minutes in mixer).

Knead

Knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or continue in the mixer for 6 minutes on medium-low. Dough should be slightly tacky but not sticky.

First rise

Lightly oil a bowl, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free area until doubled, about 1 to 1½ hours.

Divide and rest

Turn the risen dough onto a lightly floured surface, divide into two equal portions for two 10–12" pizzas (or keep whole for one large). Shape into tight balls, cover, and let rest 20–30 minutes to relax the gluten before stretching.

Prepare sauce while dough rises: pour the crushed DOP San Marzano tomatoes into a bowl. Season with 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 1 tsp extra-virgin olive oil. Stir gently to combine. Do not cook—the classic Margherita uses uncooked crushed tomatoes for bright flavor. Taste and adjust salt if needed.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that won't reach 500°F, preheat to the maximum and allow extra preheat time.

Stretch dough

On a lightly floured surface (or on semolina-dusted peel), take one dough ball and gently press from center outward with your fingertips to form a 10–12" round, leaving a slightly thicker rim. Do not overwork; use gravity and gentle stretching to keep air pockets intact.

Sauce and cheese

Spread 3/4 to 1 cup of the seasoned crushed tomatoes evenly over the dough, leaving the rim bare. Distribute half of the fresh mozzarella (4 oz) in even pieces across the sauce.

Bake

Transfer the pizza to the preheated stone or sheet (use a peel or inverted baking sheet). Bake for 6–10 minutes at 500–550°F, or until the crust is blistered and charred in spots and the mozzarella is melted and slightly bubbling. Oven times vary—watch closely after 5 minutes.

Finish

Remove pizza from oven. Tear and scatter 6 fresh basil leaves over the hot pizza (reserve a few whole leaves for garnish if desired). Drizzle about 1/2 tbsp extra-virgin olive oil over the top and sprinkle a light pinch (about 1/8–1/4 tsp) of coarse or flaked sea salt. Let rest 1–2 minutes, then slice and serve.

Repeat the stretching, topping, and baking steps with the second dough ball and remaining ingredients. Serve each pizza hot. Leftover sauce can be refrigerated up to 3 days; dough can be refrigerated or frozen per your preference.