Margherita Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy.

Make dough

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

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons additional flour as needed.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm place for 60–90 minutes, or until doubled in size.

After rising, punch down dough and let rest 5 minutes. On a floured surface, shape into a 12-inch round (or two smaller pizzas) and transfer to a pizza peel or baking sheet dusted with flour or cornmeal.

Prepare sauce while dough rises. Finely mince the garlic. In a small bowl, combine crushed tomatoes, minced garlic, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/2 teaspoon dried oregano. Stir until well blended. Taste and adjust seasoning; sauce should be slightly salty and bright. No cooking required for a simple margherita, but you can simmer 5–10 minutes on low for a thicker taste—cool before using.

Preheat oven to 500°F (260°C) with a pizza stone on the middle rack for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

Slice the fresh mozzarella into 1/4-inch rounds and drain any excess liquid on paper towels. Slice the tomato into thin rounds and pat dry to avoid soggy pizza.

Spread a thin, even layer of the tomato sauce over the shaped dough, leaving a 1/2-inch rim for the crust. Use about 2/3 to 3/4 cup of sauce for a 12-inch pizza.

Arrange mozzarella slices evenly over the sauce. Tuck tomato slices between some cheese pieces if desired. Drizzle 1 tablespoon olive oil over the top and sprinkle 1/4 teaspoon salt and 1/8 teaspoon black pepper evenly.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes at 500°F (or 10–14 minutes at 475°F) until crust is golden, cheese is melted and bubbly with slight browning.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Sprinkle 2 tablespoons grated Parmesan over the top and let rest 2–3 minutes before slicing.

Slice and serve hot. Optionally finish with an extra drizzle of olive oil or a pinch of flaky sea salt to taste.