Margherita Pizza Recipe

Activate yeast

Pour warm water into a small bowl, stir in sugar or honey (if using) and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

In a large mixing bowl (or stand mixer fitted with a dough hook), combine 2 3/4 cups of the flour and the salt. Make a well in the center.

Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Mix until a shaggy dough forms. If using a stand mixer, mix on low for 3–4 minutes; by hand, mix and then turn out onto a floured surface and knead 6–8 minutes until smooth and elastic, adding remaining flour a little at a time as needed to prevent sticking.

Shape the dough into a ball, lightly oil the inside of a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1–1.5 hours.

After rising, punch the dough down, divide in half if making two pizzas (this recipe yields two 10–12 inch pizzas) or keep whole for one large pizza. Let rest 10 minutes before shaping.

While the dough rises, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant, do not brown.

Add the crushed tomatoes, dried oregano, salt, and pepper. Stir and simmer gently for 10–12 minutes to thicken slightly and concentrate flavor. Taste and adjust seasoning. Remove from heat and let cool to room temperature (the sauce should be cool or only slightly warm when added to the dough).

If you prefer a smoother, less acidic sauce, blend briefly with an immersion blender or regular blender and then return to the pan to warm slightly.

Preheat the oven to the highest setting (500–550°F / 260–290°C) and place a pizza stone or inverted heavy baking sheet on the middle rack. Allow the stone/sheet to heat at least 30 minutes so it is very hot.

If using two pizzas, divide dough into two portions. On a lightly floured surface, gently press or roll one dough portion into a 10–12 inch round, leaving a slightly thicker rim. Do not overwork the dough; a light hand keeps it airy.

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

Spread about 1/2 cup of the prepared tomato sauce in a thin, even layer over the dough, leaving a 1/2–1 inch border for the crust. Use the back of a spoon to leave some sauce gaps so the dough will blister.

Distribute the sliced or torn fresh mozzarella evenly over the sauced dough, leaving small spaces between pieces for even melting and browning.

Drizzle about 1 teaspoon olive oil over the top, and sprinkle the 1/2 teaspoon fine sea salt evenly across the cheese (this enhances flavor). Add a light crack of black pepper if desired.

Slide the pizza quickly onto the preheated stone or sheet. Bake 6–10 minutes, rotating once halfway through if necessary, until the crust is blistered and golden and the cheese is bubbling with small brown spots. Baking time will vary with oven temperature and stone heat.

Remove the pizza from the oven and immediately scatter fresh basil leaves over the hot pizza (the heat will wilt them and release aroma without turning them black). Drizzle the remaining 1 teaspoon olive oil over the basil and pizza.

Let the pizza rest 2–3 minutes, then slice and serve hot.