Margherita Recipe

Activate yeast

Warm the water to about 100-110°F (slightly warm to the touch). Stir in the sugar or honey and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

In a large bowl, combine flour and salt. Make a well and add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes (or 6–7 minutes in a stand mixer with dough hook) until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1¼ hours. For more flavor, refrigerate covered for 8–24 hours and bring back to room temperature before shaping.

When ready, divide dough into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 15–20 minutes covered to relax the gluten before shaping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed or puréed tomatoes, dried oregano, salt, pepper, and optional sugar. Stir to combine and bring to a gentle simmer.

Simmer uncovered for 12–15 minutes to thicken slightly and concentrate flavors. Taste and adjust seasoning. Remove from heat and set aside to cool to room temperature before using on the pizza.

Preheat your oven as hot as it will go (475–550°F / 245–290°C). If using a pizza stone or steel, place it on the middle rack and let it preheat at least 30 minutes. If using a pizza pan, preheat oven to 475°F (245°C).

If dough was refrigerated, bring to room temperature. Lightly dust a pizza peel or baking sheet with semolina or cornmeal to prevent sticking.

On a floured surface, gently stretch or roll one dough piece into a 10–12 inch round, leaving a slightly thicker edge for the crust. Do not overwork — you want some air pockets.

Place the stretched dough on the prepared peel or baking sheet. Spoon ⅓ to ½ cup of the prepared tomato sauce onto the center and spread evenly, leaving a ¾–1 inch border for the crust.

Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauce. Avoid overcrowding to allow cheese to melt and brown slightly.

Slide the pizza onto the preheated stone/steel or place the baking sheet in the oven. Bake 7–10 minutes at 500–550°F (if oven max is 475°F, bake 10–12 minutes) until crust is golden and cheese is bubbling with slight brown spots.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza (the heat will wilt them and release aroma). Drizzle with 1 teaspoon to 1 tablespoon olive oil and sprinkle with a pinch of coarse sea salt.

Let rest 2–3 minutes, then slice and serve hot. Repeat shaping and baking for the remaining dough.