Margherita (v) Recipe

Activate yeast

In a small bowl combine warm water (about 38°C/100°F), sugar and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.

Mix and knead

In a large bowl or stand mixer bowl, combine flour and salt. Make a well, add the foamy yeast mixture and 15 ml olive oil. Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic (or use a dough hook on medium speed for 6–7 minutes).

First rise

Lightly oil a clean bowl, place the dough ball inside, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 60–90 minutes, or until doubled in size.

Divide and rest

Gently punch down the dough to release gas. Divide into two equal pieces (about 360–380 g each). Shape into tight balls, place on a lightly floured tray, cover and rest for 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes: Pour canned tomatoes into a bowl and crush by hand or pulse briefly in a blender for a rustic texture. In a small saucepan, heat 10 ml olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Simmer sauce: Add crushed tomatoes, 3 g salt and 1 tsp dried oregano. Bring to a gentle simmer and cook 10–12 minutes to reduce slightly and concentrate flavor. Stir in torn fresh basil off the heat. Taste and adjust seasoning. Let cool to room temperature before using.

Preheat: Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to highest setting (250–275°C / 480–525°F) for at least 45 minutes. If using a home oven, preheat to 275°C / 525°F. If using a pizza oven, heat to ~400–450°C if available.

Shape dough: On a lightly floured surface, press one dough ball from the center outward, rotating to form a 11–12" round, leaving a slightly thicker rim. Avoid using a rolling pin if you want a lighter crust; stretch with your hands for best texture.

Prepare peel: Dust a pizza peel or inverted baking sheet with cornmeal or semolina to prevent sticking. Transfer shaped dough to the peel.

Sauce and cheese: Spoon 3–4 tablespoons (about 60–80 g) of the cooled tomato sauce onto the center and spread evenly leaving the rim. Distribute half of the mozzarella (125 g) in even pieces over the sauce. If using extra tomato slices, arrange a few thin slices sparingly.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake for 6–10 minutes in a very hot oven (6–8 minutes at 275°C; adjust time if your oven is cooler/hotter) until crust is puffed and blistered and cheese is melted and beginning to brown in spots.

Finish: Remove pizza from oven. Immediately scatter fresh basil leaves (4 each) over the hot pizza, drizzle with about 5 ml extra-virgin olive oil, and sprinkle a light pinch (~1/2 tsp) of salt and freshly ground black pepper to taste.

Serve: Let rest 1–2 minutes, slice and serve hot. Repeat shaping and baking with the second dough ball and remaining ingredients.