Margherita Recipe

Activate yeast

In a small bowl, stir the warm water and sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

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

Mix until a shaggy dough forms, then knead by hand on a lightly floured surface 8–10 minutes (or 5–7 minutes in mixer) until smooth and elastic. Add tiny sprinkles of water or flour as needed to reach a slightly tacky, not sticky, dough.

Shape dough into a ball, rub with a little olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–90 minutes.

Once risen, gently deflate and divide into 2 equal portions for two 10–12 inch pizzas (or keep whole for one large). Let rest 15 minutes before shaping.

While dough is rising (or during the final 15-minute rest), prepare the tomatoes: core and finely dice the tomatoes. If they are very juicy, gently drain excess juice to avoid a soggy crust, reserving a tablespoon of juice for flavor if desired.

In a bowl, combine the diced tomatoes, minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and optional 1/4 teaspoon dried oregano. Stir gently and let sit 10–15 minutes to marinate and release flavor.

Preheat your oven to its highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating. If using a sheet pan, lightly oil or line it.

On a lightly floured surface, press or stretch one dough ball from center outward into a 10–12 inch round, leaving a slightly thicker rim. Avoid using a rolling pin if you want a slightly airy edge.

Transfer the stretched dough to a pizza peel dusted with semolina or to a prepared baking sheet. Spread half of the marinated tomato mixture over the dough, leaving the rim clear.

Tear or slice half of the fresh mozzarella into pieces and distribute evenly over the tomatoes. Drizzle with a very light amount of olive oil (about 1/2 teaspoon) if desired.

Slide the pizza onto the preheated stone or place the sheet pan in the oven. Bake 8–12 minutes at high heat until crust is blistered and golden and cheese is melted and slightly bubbling. Baking time will vary by oven; monitor closely.

Remove pizza from oven. Scatter half of the fresh basil leaves over the hot pizza so they wilt slightly. Sprinkle a pinch of flaky sea salt and brush or drizzle with a small amount of finishing olive oil (about 1/2 teaspoon).

Repeat shaping, topping, and baking for the second dough ball (or finish the remaining pizza components as needed).

Let the pizza rest 2 minutes, then slice and serve hot. Garnish additional basil leaves to taste.