Margherita Pizza Recipe

Mix and Autolyse

In a large bowl or the bowl of a stand mixer, combine the flour and salt (hold back the salt if adding directly to yeast is a concern). In a separate measuring cup or bowl, combine the warm water (about 100–110°F / 38–43°C), instant yeast, sugar or honey, and olive oil. Let sit 1–2 minutes to activate the yeast. Pour the liquid into the flour and mix with a wooden spoon or dough hook until a shaggy dough forms, about 2–3 minutes.

Knead

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

First Rise

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until roughly doubled, about 1 to 1.5 hours depending on room temperature. For more flavor, refrigerate for 12–48 hours for a slow cold ferment (if refrigerating, bring back to room temperature for 1 hour before shaping).

Divide and Rest

Turn the risen dough onto a lightly floured surface, divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Shape each portion into a tight ball and let rest, covered, for 20–30 minutes to relax the gluten before stretching.

Prepare the sauce while the dough is rising or resting. Pour the canned tomatoes into a bowl and crush them by hand or with a fork until mostly smooth but still slightly chunky. Stir in the minced garlic, 1 tablespoon olive oil, dried oregano, salt, and the chiffonaded fresh basil. Taste and adjust salt or oregano. The sauce should be bright, slightly chunky, and not watery; drain off excess liquid if needed. No cooking required for a classic Margherita-style fresh tomato sauce.

Preheat

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 so the stone/steel is thoroughly heated. If you have a pizza oven, follow its preheat instructions.

Shape the Dough

On a lightly floured surface dusted with semolina or cornmeal, press one dough ball into a flat disk. Using your fingers, gently stretch the dough from the center outward, leaving a slightly thicker rim to form the crust. Stretch until about 10–12 inches in diameter, avoiding tearing. Use gravity and your knuckles rather than rolling pin for a light airy crust.

Top the Pizza

Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with semolina/cornmeal. Spoon 3/4 to 1 cup of the prepared tomato sauce onto the center and gently spread in a thin, even layer, leaving a 1/2–1 inch rim. Scatter 4 oz (half of the mozzarella) of torn or sliced fresh mozzarella across the pizza in an even pattern. Lightly drizzle about 1/2 tablespoon extra-virgin olive oil over the cheese. Sprinkle a pinch (about 1/8 tsp) of salt and a few grinds of black pepper over the top.

Bake

Slide the pizza onto the preheated stone or steel and bake until the crust is blistered and golden and the cheese is melted and slightly browned in spots, 7–10 minutes in a 500–550°F oven. Baking time will vary with oven temperature and stone/steel performance — watch closely after 5 minutes.

Finish

Remove the pizza from the oven. Immediately tear and scatter the remaining fresh basil leaves on top so they wilt from residual heat. Drizzle the remaining 1/2 tablespoon olive oil over the pizza. Let rest 1–2 minutes, then slice and serve.

Repeat the shaping, topping, and baking steps with the second dough ball and remaining sauce and mozzarella. If desired, season slices with an extra pinch of flaky sea salt or a few extra basil leaves when serving. Serve hot.