Margherita Recipe

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.

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.

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.

First rise

Form the dough into a ball, lightly oil the bowl, place the dough back in, cover with plastic wrap or a damp towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.

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.

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.

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.

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.

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.

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.

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.

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.

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.