Margherita Recipe

Mix and hydrate

In a large bowl or stand mixer bowl, combine lukewarm water and instant yeast (and sugar if using). Let sit 1–2 minutes until yeast begins to dissolve. Add 00 flour and salt to the bowl (if using a mixer, attach dough hook).

Knead

Mix on low speed (or with a wooden spoon) until a shaggy dough forms, about 2–3 minutes. If using hands, stir until combined. Add 1 tablespoon extra-virgin olive oil. Knead by hand on a lightly floured surface or in the mixer for 7–10 minutes until the dough is smooth, slightly tacky, and elastic. Add a touch more flour or water by teaspoon if necessary to reach a supple consistency.

Bulk rise

Shape dough into a ball, place in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (or refrigerate for 12–48 hours for better flavor and texture).

Divide and bench rest

Turn the risen dough onto a lightly floured surface, divide into 2 equal portions for 12–13 inch pizzas (or 4 for smaller pizzas). Shape each portion into a smooth ball. Cover and bench rest 20–30 minutes to relax the gluten before stretching.

Prepare the San Marzano tomatoes by pouring them into a bowl and crushing them by hand or pulsing 1–2 times in a blender/food mill to reach a slightly chunky, saucy consistency. Do not over-blend — you want some texture.

Stir in 1/2 tsp fine sea salt, 1 tsp extra-virgin olive oil, 1/4 tsp freshly ground black pepper and 1/4 tsp dried oregano if using. Taste and adjust seasoning. Keep sauce at room temperature; no cooking required for an authentic Margherita.

Preheat oven or wood-fired oven

If using a wood-fired oven: heat to 750–900°F (400–480°C) for an authentic blistered crust. If using a home oven: place a pizza stone or steel on the highest rack and preheat to maximum (500–550°F / 260–290°C) for at least 45–60 minutes.

Prepare peel

Dust a pizza peel or rimless baking sheet with semolina or cornmeal to prevent sticking.

Stretch dough

Take one dough ball and press from the center outward on a lightly floured surface, leaving a 3/4–1 inch rim for the crust. Stretch by hand into a roughly 12–13 inch round. Avoid using a rolling pin if you want an airy rim.

Sauce and cheese

Place stretched dough on the prepared peel. Spoon 1/2 cup of the San Marzano tomato sauce onto the center and spread gently with the back of the spoon in a circular motion, leaving the rim bare. Distribute 4 oz (half of the mozzarella) of torn or sliced fresh mozzarella evenly across the sauce. Sprinkle a light pinch of coarse salt over the top.

Bake

Slide the pizza onto the preheated stone/steel or into the wood-fired oven. For wood-fired: bake 60–90 seconds rotating as needed to cook evenly until crust is blistered and slightly charred and cheese is melted and bubbling. For home oven: bake 6–8 minutes at 500–550°F, until crust is golden and cheese melted; if using a broiler for a short time, carefully broil 30–60 seconds to achieve charred spots.

Finish and serve

When the pizza is out of the oven, immediately scatter fresh basil leaves over the hot pizza (about 6 leaves per pizza), drizzle about 1/2 tbsp extra-virgin olive oil, and sprinkle a small pinch (about 1/8–1/4 tsp) of coarse salt. Let rest 1 minute, slice, and serve. Repeat assembly and bake for the second dough ball.