Margherita Recipe

Prepare the Sauce

In a medium saucepan over medium heat, add 2 tablespoons of olive oil. Once hot, add minced garlic and sauté until fragrant, about 1 minute.

Add the canned whole tomatoes (with their juice) to the saucepan. Use a spoon to break them up into smaller pieces.

Stir in salt and sugar, and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.

Remove from heat and allow to cool slightly before using on the pizza.

Preheat Oven

Preheat your oven to 250°C (482°F) or as high as it will go. If you have a pizza stone, place it in the oven to heat up.

Roll Out the Dough

On a floured surface, stretch or roll out the pizza dough into your desired shape and thickness, ideally about 10-12 inches in diameter.

Add Sauce and Cheese

Spread a thin layer of the prepared tomato sauce over the dough, leaving about 1/2 inch of crust around the edges.

Tear the fresh mozzarella cheese into pieces and distribute them evenly over the sauce.

Bake the Pizza

Using a pizza peel (or a flat baking sheet), transfer the pizza onto the preheated pizza stone in the oven. Bake for about 10-12 minutes until the crust is golden and the cheese is bubbly.

Finish with Basil and Cheese

Once baked, remove the pizza from the oven and immediately sprinkle the Pecorino-Romano cheese over the top along with the fresh basil leaves. Drizzle with extra virgin olive oil.

Let the pizza cool for a minute before slicing and serving.