Margherita Recipe

Proof yeast

In a small bowl, combine warm water (1 cup), sugar or honey (1/2 tsp) and active dry yeast (1 tsp). Stir gently and let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be dead—start over with fresh yeast and warmer water.

Mix dough

In a large bowl, whisk together flour (3 cups) and salt (1 tsp). Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook for 6–7 minutes on medium speed.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Shape

Punch the dough down gently to release air, transfer to a lightly floured surface, and divide for one large pizza or two smaller pizzas. Shape into a tight ball and let relax 15 minutes covered. Then stretch or roll into a 12-inch round (or desired size), leaving a slightly thicker rim for the crust.

While the dough is rising (or up to a day ahead), make the simple sauce: heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the minced garlic (1 clove) and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes (1 cup), salt (1/2 tsp), black pepper (1/4 tsp), and dried oregano (1/4 tsp) if using. Simmer gently for 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven and preheat for at least 30 minutes. If using a baking sheet, preheat oven and lightly oil the sheet.

Prepare base

Brush the shaped dough lightly with a thin film of olive oil (about 1/2 tbs). Spread a thin, even layer of the cooled tomato sauce over the dough, leaving a 3/4–1 inch rim for the crust. Use about 1/2 to 3/4 cup sauce depending on preference; there will be extra.

Add mozzarella

Tear or slice fresh mozzarella (8 oz) into pieces and distribute evenly over the sauced dough, leaving some open spots so the crust crisps. Do not overload — fresh mozzarella contains moisture.

Bake: Transfer the pizza to the preheated stone or baking sheet. Bake 8–12 minutes at 475–500°F, or until the crust is golden and blistered and the cheese is melted and bubbling. Rotate once halfway for even color.

Finish

Remove pizza from oven and immediately scatter fresh basil leaves (10–12 leaves) on top. Drizzle with remaining olive oil (about 1/2 tbs), and sprinkle sea salt (1/4 tsp) and crushed red pepper flakes if desired. Let rest 2–3 minutes, slice, and serve hot.