Margherita Recipe

Activate yeast & mix

In a small bowl, sprinkle the active dry yeast over the warm water. Let sit 5–7 minutes until foamy. In a large bowl or stand mixer, combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface 8–10 minutes until smooth and elastic (or 6–7 minutes in a stand mixer with dough hook). If dough is sticky, add up to 1–2 tablespoons flour in small increments.

First rise

Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1–1.5 hours until doubled. For more flavor, refrigerate covered overnight (8–24 hours) and bring to room temperature 45–60 minutes before shaping.

Shape

On a lightly floured surface, gently press the dough ball into a flat disc, then use your fingers to stretch and rotate into a 12–14" round, leaving a slightly thicker rim for the crust. Avoid using a rolling pin if possible to preserve air pockets. Transfer to a peel or inverted baking sheet dusted with semolina or cornmeal.

Prepare tomatoes

If using whole San Marzano tomatoes, crush them by hand or briefly pulse in a blender for a slightly chunky texture. Drain any excess liquid if very watery so sauce is not too runny.

Season

In a small bowl, combine the crushed San Marzano tomatoes, minced garlic, 1 teaspoon olive oil, 1 teaspoon salt, dried oregano (if using), and black pepper. Taste and adjust seasoning. The sauce should be bright and slightly salty—this is a raw-style pizza sauce and does not require cooking.

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack of your oven. Preheat the oven to its highest setting for at least 45 minutes — typically 500–550°F (260–290°C). If you have a home oven with a broiler, you can finish under the broiler for extra char.

Top the pizza

Spread a thin, even layer (about 3/4 to 1/2 cup) of the San Marzano sauce over the stretched dough, leaving a 1/2–3/4" rim. Distribute the torn fior di latte evenly over the sauce in small clusters so the cheese melts into patches. Tear half the basil leaves and scatter some on top now (reserve a few whole leaves for finishing). Sprinkle the finishing 1/4 teaspoon salt lightly over the cheese. Drizzle about 1 teaspoon olive oil over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500–550°F (260–290°C), or until the crust is puffed and golden with some char and the cheese is melted and bubbling. If using a broiler, move the pizza to the top rack and broil 1–2 minutes to achieve additional blistering—watch closely.

Finish

Remove the pizza from the oven. Scatter the remaining fresh basil leaves over the hot pizza. Drizzle with the remaining tablespoon of olive oil. Let rest 1–2 minutes, then slice and serve.