Margherita Recipe
Tomato sauce, mozzarella cheese & basil
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Ingredients
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Dough (makes 2 12-inch pizzas)
Tomato Sauce
Topping / Assembly
Method
Dough (makes 2 12-inch pizzas)
- 1
Activate yeast
In a small bowl, combine warm water (325 ml, about 105–115°F / 40–46°C) with sugar (3 g) and sprinkle the active dry yeast (7 g) over the top. Let stand 5–8 minutes until foamy.
- 2
Mix dough
In a large mixing bowl or the bowl of a stand mixer, combine flour (500 g) and salt (10 g). Make a well, add the foamy yeast mixture and olive oil (15 ml). Mix with a wooden spoon or dough hook until a shaggy dough forms.
- 3
Knead
Knead by hand on a lightly floured surface for 8–10 minutes, or with a stand mixer fitted with a dough hook on medium speed for 6–7 minutes, until the dough is smooth, elastic and slightly tacky.
- 4
- 5
Divide and bench rest
Turn the risen dough onto a lightly floured surface, divide into 2 equal portions (about 370 g each). Shape each into a tight ball, cover, and let rest 20–30 minutes at room temperature before shaping.
Tomato Sauce
- 6
Prepare sauce
While the dough rises, heat olive oil (15 ml) in a small saucepan over medium-low heat. Add minced garlic (1 clove) and cook 30–45 seconds until fragrant but not browned.
- 7
Simmer
Add crushed San Marzano tomatoes (400 g) to the pan with garlic, stir in dried oregano (1 tsp), salt (1 tsp) and pepper (1 tsp). Bring to a gentle simmer and cook 10–12 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool to room temperature.
- 8
Adjust seasoning
Taste and adjust salt and pepper if needed. The sauce should be bright and slightly seasoned; it will be concentrated on the pizza, so avoid over-salting.
Topping / Assembly & Baking
- 9
Preheat oven
Place a pizza stone or inverted baking sheet in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If you have a pizza steel, use it for best results.
- 10
Shape dough
Working with one dough ball at a time on a lightly floured surface, gently press from the center outwards to form a 12-inch round, leaving a slightly thicker 1/2–3/4-inch rim. Avoid overworking—use your knuckles to stretch the dough if needed.
- 11
Assemble pizza
If using a peel, lightly dust it with fine semolina or flour. Transfer the shaped dough to the peel. Spread a thin layer (about 100–120 g) of the cooled tomato sauce evenly over the dough, leaving the rim untouched. Distribute sliced or torn fresh mozzarella (200 g per pizza; total 400 g used) evenly on top, leaving small gaps so sauce shows through.
- 12
Bake
Slide the pizza onto the preheated stone/steel and bake 6–8 minutes in a 500–550°F oven (or until crust is blistered and golden and cheese is melted and slightly bubbly). Baking time will vary by oven and temperature—watch closely.
- 13
Finish
Remove pizza from oven. Immediately scatter fresh basil leaves (10 g per pizza) over the hot pizza, drizzle with a little extra-virgin olive oil (about 7–8 ml per pizza), and sprinkle a pinch of coarse sea salt (about 1/2 tsp per pizza) to taste. Let rest 1–2 minutes, then slice and serve.