Margherita Recipe

Bloom yeast

Combine warm water (about 105–110°F / 40–43°C) with sugar in a small bowl. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour total, a little at a time.

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes. For best flavor, refrigerate covered 8–24 hours and bring back to room temperature before shaping (optional).

When ready, punch dough down and turn out onto a lightly floured surface. Using your hands, press and stretch into a roughly 12-inch disk, finishing by hand or with a rolling pin to about 1/4-inch thickness, making a slightly thicker rim for the crust. Transfer to a piece of parchment paper or a well-floured pizza peel.

In a small bowl, combine the crushed tomatoes, minced garlic, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon dried oregano if using. Stir until smooth and taste; adjust salt or pepper as needed. The sauce should be bright and slightly loose — no cooking required.

Preheat your oven to its highest setting (500–550°F / 260–290°C). If using a pizza stone, place it on the middle rack and preheat at least 45 minutes. If using a baking sheet, preheat the sheet for 15 minutes.

Lightly dust the parchment or peel with flour or semolina to prevent sticking. Spread about 3/4 cup of the tomato sauce over the dough, leaving a 1/2–3/4-inch border for the crust. Use the back of a spoon to distribute evenly but don’t overload.

Sprinkle the 1 cup shredded cheese blend evenly over the sauce. Arrange the fresh mozzarella slices on top, spacing them evenly so they melt into pockets across the pizza.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 7–10 minutes at 500–550°F (times vary by oven) until crust is blistered and golden and cheeses are melted and bubbly. Rotate halfway through baking for even browning.

Remove pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 teaspoon extra-virgin olive oil, and sprinkle with 1/4 teaspoon flaky salt to taste.

Let the pizza rest 2–3 minutes, then slice and serve hot.