Margherita Recipe
tomato sauce, basil, local mozzarella (vegetarian)
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Ingredients
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Dough
Tomato Sauce
Topping
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar or honey, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy and aromatic.
- 2
Mix dough
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–8 minutes.
- 4
First rise
Lightly oil a bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.
- 5
Divide and rest
Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, lightly oil the surface, cover, and rest 20–30 minutes to relax the gluten before stretching.
Tomato Sauce
- 6
Cook sauce
While the dough is rising or resting, warm 1 teaspoon extra-virgin olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the crushed tomatoes, salt, pepper, and dried oregano (if using). Stir and simmer gently 10–12 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly.
- 7
Optional smooth
If you prefer a very smooth sauce, briefly blend or use an immersion blender for a few seconds, then cool to room temperature before using on the pizza.
Assembly & Baking
- 8
Preheat oven
Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to the highest temperature available (ideally 500–550°F / 260–290°C) for at least 30 minutes. If using a home oven without a stone, preheat to 500°F / 260°C.
- 9
Stretch dough
On a lightly floured surface or piece of parchment, gently press and stretch one dough ball from the center outward with your fingers, leaving a 1/2–3/4 inch rim for the crust. Aim for a roughly 10–12 inch round. Avoid pressing out all the air to keep a light crust.
- 10
Sauce and cheese
Lightly brush the stretched dough rim with a little olive oil. Spoon 1/2 cup of the cooled tomato sauce onto the center of the dough and spread in a thin, even layer leaving the rim clear. Distribute half of the sliced/torn mozzarella evenly over the sauced surface.
- 11
Bake
Slide the pizza onto the preheated stone or baking sheet (use a pizza peel or the back of a sheet pan to transfer). Bake 8–10 minutes at high heat, or until the crust is blistered and golden and the cheese is melted and slightly bubbling. Baking time will vary with oven temperature; check after 6–7 minutes if oven is very hot.
- 12
Finish
Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle about 1/2 tablespoon extra-virgin olive oil over the top and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
- 13
Slice and serve
Let the pizza rest 1–2 minutes, then slice into 6–8 wedges and serve hot. Repeat the assembly and baking steps with the remaining dough and toppings.