Pizza Margherita Recipe

Mix and Autolyse

In a large bowl, whisk the flour and salt together. In a separate measuring cup, dissolve the instant yeast in the water. Pour the water/yeast into the flour and mix with a wooden spoon or your hand until a shaggy dough forms. Add the olive oil and incorporate. Cover and let rest (autolyse) for 20 minutes.

Knead

After resting, turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly springy. Alternatively, use a stand mixer with a dough hook on low speed for 5–6 minutes. The dough should be soft and tacky but not sticky; add a few drops of water or a dusting of flour only if needed.

Bulk Rise

Shape the dough into a ball, oil the bowl lightly, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours depending on room temperature. For best flavor, you can refrigerate for 12–24 hours instead; bring back to room temperature 1 hour before shaping.

Shape

When ready, gently deflate the dough and transfer to a well-floured surface. Press from center to edge with your fingers to form a 12-inch disk, leaving a slightly thicker edge (crust). Do not overwork the dough; stretching by hand preserves air pockets.

While the dough is rising (or up to a day ahead), make the sauce. Pour the canned San Marzano tomatoes into a bowl and crush them by hand or with a fork until mostly smooth with small chunks. Stir in 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon dried oregano if using. Taste and adjust salt. Do not cook the sauce — a raw crushed San Marzano sauce is traditional and bright.

Preheat

If using a brick oven, preheat until the floor temperature is 700–800°F (370–425°C) and the dome is glowing (typical for Neapolitan-style pizzas). If using a home oven with a pizza stone, preheat the stone at maximum temperature (500–550°F / 260–290°C) for at least 45 minutes.

Prepare Peel

Dust a pizza peel with semolina or cornmeal to prevent sticking. Place the stretched dough on the peel and give it a small twist to make sure it can slide freely.

Sauce & Cheese

Spread 1/2 to 3/4 cup of the crushed San Marzano tomato sauce over the dough, leaving a 3/4–1 inch rim. Distribute the torn or sliced bufala mozzarella evenly over the sauce in small pieces so the cheese melts uniformly. Sprinkle a pinch (about 1/4 tsp) of salt over the cheese and sauce.

Bake

Slide the pizza onto the oven floor. In a brick oven at 700–800°F, bake for 60–90 seconds, rotating as needed to ensure even browning and a leopard-spot crust. In a home oven on a preheated stone at 500–550°F, bake for 6–8 minutes or until the crust is puffed, blistered in spots, and the cheese is melted with slight browning.

Finish

Remove the pizza from the oven and immediately scatter fresh basil leaves over the top. Drizzle with 1 tablespoon extra-virgin olive oil. Let rest 1–2 minutes, then slice and serve hot.