Margherita Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, 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 in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or 6–8 minutes in a stand mixer with dough hook). Add small dustings of flour if sticky, but keep dough slightly tacky.

First rise

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

Shape

Punch down dough, divide if making two smaller pizzas (this recipe yields one large 12–14" pizza or two 10" pizzas). Let rest 10 minutes, then stretch or roll into a round on a surface dusted with cornmeal or flour to prevent sticking.

Make sauce: In a small bowl, combine crushed tomatoes, 1 teaspoon extra-virgin olive oil, minced garlic, dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine. Fold in the chiffonaded fresh basil. Taste and adjust seasoning. The sauce should be bright and slightly seasoned — no cooking required for fresh tomato flavor.

Preheat oven

Place a pizza stone or inverted baking sheet in the oven and preheat to the highest temperature (475–500°F / 245–260°C) for at least 30 minutes.

Assemble pizza

Transfer stretched dough to a pizza peel or the back of a baking sheet lightly dusted with cornmeal. Spread a thin layer of sauce over the dough, leaving a 1/2–1" border for the crust. Distribute torn or sliced fresh mozzarella evenly over the sauce. Sprinkle optional grated Parmigiano-Reggiano lightly if using.

Bake

Slide pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbling with some golden spots. Baking time varies with oven temperature and thickness of dough.

Finish

Remove pizza from oven. Immediately scatter whole fresh basil leaves over the top, drizzle with 1 tablespoon olive oil, and let rest 2 minutes. Slice and serve.