Margherita Pizza Recipe

Bloom yeast

In a small bowl, combine lukewarm water (95–105°F / 35–40°C) with the active dry yeast and optional sugar/honey. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer bowl, combine the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 1 tablespoon extra-virgin olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic, or use a stand mixer with a dough hook on medium-low for 6–7 minutes. The dough should be tacky but not sticky; add small pinches of flour if excessively sticky.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled in size, about 1.5–2 hours (time varies with room temperature).

Divide and rest

Punch down the risen dough and divide into 2 equal portions for two 11–12" pizzas (or 1 portion for one large pizza). Form each portion into a tight ball and place on a lightly floured tray. Cover and rest for 30–45 minutes to relax the gluten before shaping.

Prepare sauce while dough rises: Pour the canned San Marzano tomatoes into a bowl and crush by hand or use a blender briefly for a slightly smoother texture—do not overblend; a few chunks are fine. Add 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1/2 tablespoon extra-virgin olive oil, and tear in 2 basil leaves if using. Taste and adjust seasoning. Do not cook—the classic Margherita uses raw seasoned tomatoes.

Preheat oven and prepare peel

Place a pizza stone or heavy baking steel on the middle rack of your oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes to 1 hour. If using a baking sheet, preheat it inverted. Lightly dust a pizza peel or flat baking sheet with semolina or cornmeal to prevent sticking.

Shape the dough

On a well-floured surface (use the reserved 1/4 cup flour sparingly), take one dough ball and press from the center outward with your fingertips, leaving a 1/2–3/4" rim. Stretch gently by hand or drape over knuckles and rotate to form an approximately 11–12" round. Avoid using a rolling pin if possible to preserve air in the crust.

Assemble pizza

Transfer the shaped dough to the prepared peel dusted with semolina. Spoon about 1/2 cup of the seasoned San Marzano tomato sauce onto the center and spread gently with the back of the spoon in a circular motion, leaving the rim uncovered. Tear or slice 4 ounces (half) of the fresh mozzarella and distribute evenly in torn pieces over the sauce. Drizzle about 1/2 tablespoon extra-virgin olive oil over the top and sprinkle 1 tablespoon grated Parmigiano-Reggiano. Add a few basil leaves atop (reserve most for after baking).

Bake

Slide the pizza onto the preheated stone or steel and bake 6–9 minutes at 500–550°F / 260–290°C, or until the crust is puffed and charred in spots and the cheese is bubbling and slightly brown. Rotate the pizza halfway through baking if your oven has hot spots.

Finish and serve

Remove pizza from oven and transfer to a cutting board. Immediately scatter the remaining fresh basil leaves over the hot pizza, drizzle the remaining 1/2 tablespoon extra-virgin olive oil, and sprinkle the remaining 1 tablespoon Parmigiano-Reggiano and 1/4 teaspoon coarse salt to finish. Let rest 1–2 minutes, slice, and serve.

If using semolina or cornmeal, dust the peel liberally before placing the shaped dough; this prevents sticking and helps the dough slide onto the stone. If the pizza sticks to the peel when sliding, gently lift and add a little flour or semolina under the edge, then try again.