Margherita Pizza Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl, combine flour and salt. Make a well in the center, add foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place 1–1.5 hours until doubled in size.

Shape

Punch dough down and divide into one large pizza or two smaller pizzas. Let rest 10 minutes, covered, then shape by hand or roll out on a lightly floured surface to a 12-inch round (for one pizza) or two 9–10 inch rounds.

Prepare sauce

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, salt, dried oregano, and black pepper. Stir to combine.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and cook 10–15 minutes to slightly thicken and concentrate flavor. Remove from heat and let cool to room temperature before using on the dough.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack of your oven. Preheat oven to its highest temperature (500–550°F / 260–290°C) for at least 30 minutes so the stone is thoroughly heated.

Prepare work surface

Dust a pizza peel or an inverted baking sheet with semolina or cornmeal to prevent sticking. Lightly dust the shaped dough with flour and transfer it to the prepared peel or sheet.

Sauce the dough

Using the back of a spoon, spread a thin layer of the cooled tomato sauce over the dough, leaving a 1/2–3/4 inch border for the crust. Do not overload with sauce — Margherita is best with a light coating.

Add mozzarella

Tear the fresh mozzarella into roughly 1-inch pieces or thin slices and distribute them evenly over the sauced dough, leaving some open spots so sauce peeks through.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes (depends on oven temperature) until crust is golden and blistered and cheese is melted and slightly browned in spots. For very high heat ovens, baking time may be 4–7 minutes.

Finish

Remove pizza from oven. Scatter fresh basil leaves evenly over the hot pizza. Drizzle with the finishing 1 teaspoon extra-virgin olive oil and sprinkle coarse sea salt if using. Let rest 2–3 minutes before slicing.

Slice the pizza into 6–8 slices and serve hot. Enjoy with optional extra basil or a light drizzle of olive oil.