Margherita Recipe

Activate yeast

Pour warm water into a small bowl, stir in the sugar or honey, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt.

Add the foamy yeast mixture and olive oil to the flour. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes or in the mixer for 6–8 minutes until smooth and elastic.

Shape the dough into a ball, lightly oil the inside of the bowl, place the dough back in, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.

After the first rise, punch down gently, divide the dough into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball, cover and let rest 20–30 minutes before stretching.

Pour the canned tomatoes into a bowl and crush them by hand or use a blender/immersion blender for a smoother texture. If using whole canned tomatoes, discard large cores first.

Stir in 1/2 tsp fine sea salt, minced garlic if using, the tablespoon of olive oil, and torn basil leaves. Taste and adjust salt. The sauce should be bright and lightly seasoned — Margherita sauce is simple, not cooked down.

Set the sauce aside at room temperature while the dough finishes its rise. If you prefer, simmer very gently for 10 minutes to meld flavors, then cool to room temperature before using.

Preheat your oven as hot as it will go (450–500°F / 230–260°C) with a pizza stone or inverted heavy baking sheet on the middle rack for at least 30 minutes. If you have a pizza steel, use that.

On a lightly floured surface or a piece of parchment dusted with semolina or cornmeal, gently stretch one dough ball into a 10–12 inch round, leaving a slightly thicker edge for the crust.

Transfer stretched dough to a pizza peel or an upside-down baking sheet dusted with semolina/cornmeal to prevent sticking.

Spread a thin layer of the prepared tomato sauce over the dough, leaving a 1/2–1 inch border. Do not overload — less is more for Margherita.

Tear or slice the fresh mozzarella and distribute evenly over the sauce in small pieces so cheese melts uniformly.

Drizzle the tablespoon of olive oil lightly over the top and sprinkle the 1/4 tsp fine sea salt and black pepper evenly.

Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes at 500°F (or 10–12 minutes at 450°F) until the crust is blistered and golden and cheese is melted and slightly browned in spots.

Remove pizza from oven. Immediately scatter the fresh basil leaves over the hot pizza so they wilt but remain bright.

Let rest 2–3 minutes, slice, and serve. Repeat with the second dough ball if making two pizzas.