Large Margarita Pizza Recipe

Activate yeast

In a small bowl, combine warm water (1.5 cups), sugar or honey (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine flour (4 cups) and sea salt (2 tsp). Mix briefly to distribute the salt.

Add the foamy yeast mixture and olive oil (2 tbs) to the flour. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough feels very sticky, add up to 2 more tablespoons of flour; if too dry, add a teaspoon of water at a time.

Shape the dough into a ball. Lightly oil a clean bowl, place the dough seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

Punch down the dough to release air. For a large single pizza, shape into a large disk and let rest 10 minutes to relax the gluten before stretching. Alternatively divide into two for thinner crusts.

Make the sauce while the dough rises. Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic (1 clove) and cook 20–30 seconds until fragrant but not browned.

Add the crushed tomatoes (1 cup), dried oregano (1/2 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Stir and simmer gently for 8–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature (this prevents soggy dough).

Preheat oven to the highest temperature possible (500–550°F / 260–290°C) and place a pizza stone or inverted heavy baking sheet on the middle rack to heat for at least 30 minutes. If using a pizza steel, preheat similarly.

Lightly flour or dust a pizza peel or large cutting board with semolina or cornmeal (1 tbs). Transfer the rested dough to the peel/board. Using your fingers, press from the center outward and gently stretch the dough to a roughly 14–16 inch diameter for a large pizza, leaving a slightly thicker rim for the crust. Do not tear the dough; if it resists, let it rest 5 more minutes.

Spread an even, thin layer of the cooled tomato sauce over the stretched dough, leaving a 3/4–1 inch border.

Tear or slice the fresh mozzarella (10 oz) into even pieces and distribute them evenly over the sauce. Don't overload — small gaps help cheese brown and sauce bubble.

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes (depending on oven temperature) until the crust is golden and blistered in spots and the cheese is bubbling and starting to brown.

Remove the pizza from the oven. Immediately scatter fresh basil leaves (12 leaves) over the hot pizza, drizzle with extra-virgin olive oil (1 tbs), and sprinkle a pinch of sea salt (1/4 tsp) and freshly ground black pepper (1/8 tsp).

Let the pizza rest 2–3 minutes, then slice and serve hot.