Margherita Recipe

Activate yeast

Pour warm water (around 38–43°C / 100–110°F) into a small bowl, stir in the active dry yeast and let sit for 5–7 minutes until foamy. If it does not foam, the yeast may be inactive — start again with fresh yeast.

Mix dough

In a large bowl, combine the flour and sea salt. Make a well in the center and pour in the foamed yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on low for 6–7 minutes.

First rise

Form the dough into a ball, lightly oil the bowl, place the dough back in and cover with plastic wrap or a damp towel. Let rise at room temperature until doubled, about 1.5–2 hours (shorter in a warm kitchen).

Divide and rest

Punch down the dough gently, divide into 1 or 2 portions depending on pizza size desired. Shape each portion into a tight ball, place on a lightly oiled tray, cover and rest for 30–45 minutes before shaping. For best flavor, you can refrigerate dough balls overnight (up to 48 hours) and bring to room temp before shaping.

Crush San Marzano tomatoes

Pour the canned San Marzano tomatoes into a bowl. Crush them with your hands or a fork until slightly chunky — do not purée. Reserve any thick tomato juices.

Season sauce

Stir in 1 teaspoon fine sea salt and 1 teaspoon extra-virgin olive oil. Tear in 3–4 basil leaves if desired for aroma. Taste and adjust seasoning; the sauce should be bright and lightly seasoned since the pizza will bake quickly.

No-cook note

This is a classic no-cook pizza sauce: simple crushed San Marzano tomatoes seasoned lightly. Use sparingly on the dough to avoid sogginess.

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack (or use an inverted baking sheet). Preheat oven as hot as it will go — typically 260–290°C (500–550°F) — for at least 45 minutes so the stone/steel is thoroughly heated.

Shape dough

On a lightly floured surface, press and stretch a dough ball into a 12–14" round, leaving a slightly thicker 1–1.5 cm rim (cornicione). Do not use a rolling pin if you want a puffy rim; use your hands to preserve the gas bubbles.

Sauce and cheese

Transfer the shaped dough to a well-floured pizza peel or the back of an inverted baking sheet. Spoon 3–4 tablespoons (or a thin, even layer) of the crushed San Marzano sauce onto the center and spread gently, leaving the rim uncovered. Scatter the torn or sliced fresh mozzarella evenly over the sauce, leaving some open spaces so the crust can char.

Bake

Slide the pizza onto the preheated stone/steel. Bake for 6–10 minutes at high heat, watching carefully: the crust should puff and char in spots and the cheese should melt and bubble. Baking time depends on oven temperature; higher heat = shorter time.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 tablespoon extra-virgin olive oil and sprinkle grated Parmesan and a pinch (about 1/4 tsp) of sea salt. Let rest 1–2 minutes, then slice and serve.