Margherita Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar or honey, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl whisk together flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed 6–8 minutes. If dough is sticky, add up to 2 more tablespoons flour, a little at a time.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Shape and rest

Punch down dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball, place on a floured tray, cover and rest 20–30 minutes to relax the gluten before stretching.

Prepare sauce while dough rises. Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté briefly 20–30 seconds until fragrant but not browned.

Add the crushed San Marzano tomatoes, salt, and dried oregano (if using). Stir, then simmer gently 8–12 minutes to slightly thicken and meld flavors. Remove from heat and stir in torn fresh basil. Taste and adjust seasoning. Let cool to room temperature before spreading on dough.

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza steel, same procedure.

Stretch dough

On a lightly floured surface, press one dough ball into a flat disk, then stretch with your hands to a roughly 12-inch round, leaving a slightly thicker rim. Avoid using a rolling pin to preserve air pockets. Transfer to a peel or a parchment-lined tray dusted with semolina or cornmeal.

Assemble pizza

Brush the dough lightly with 1/2 tablespoon olive oil, then spread about 1/2 cup of the tomato sauce evenly, leaving the rim bare. Distribute half the mozzarella (about 5 oz) in slices or torn pieces over the sauce. Scatter 6 fresh basil leaves over the top and season with a light pinch (about 1/4 teaspoon) of salt and a few cracks of black pepper.

Bake

Slide the pizza onto the preheated stone/steel. Bake 6–8 minutes at 500–550°F, or until crust is golden and blistered and cheese is melted with small browned spots. Rotate once halfway through for even baking if needed.

Finish and serve

Remove pizza from oven. Immediately drizzle with the remaining 1/2 tablespoon olive oil, scatter remaining fresh basil leaves, and sprinkle the remaining 1/4 teaspoon salt if desired. Let rest 2 minutes, slice, and serve hot. Repeat assembly and baking with the second dough ball.