Pizza Margherita Recipe

Activate yeast

In a small bowl combine lukewarm water (1.5 cups), sugar or honey (0.5 tsp) and active dry yeast (1 tsp). Stir gently and let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl whisk together flour (3.5 cups) and salt (2 tsp).

Mix and knead

Make a well in the flour, pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6–8 minutes.

First rise

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

Divide and rest

Punch down the dough, divide into two equal portions for two 11–12" pizzas (or keep whole for one large). Shape into balls, cover and let rest 20–30 minutes before shaping.

Prepare tomatoes

Pour the canned San Marzano tomatoes (1 cup) into a bowl. Crush them by hand or lightly pulse once or twice with an immersion blender — keep the sauce slightly chunky, not completely smooth.

Season sauce

Stir in 1/2 teaspoon fine sea salt, 1 tablespoon extra-virgin olive oil, and optionally 1/2 teaspoon minced garlic and 1/4 teaspoon dried oregano. Taste and adjust salt. Do not cook — traditional Margherita uses uncooked tomato sauce.

Preheat oven

Preheat your oven as hot as it will go (450–500°F / 230–260°C). If using a pizza stone, place it on the middle rack and preheat for at least 45 minutes. If using a pizza steel, preheat similarly. If using a home oven without stone, preheat a baking sheet upside down.

Shape dough

On a lightly floured surface, press one dough ball from center outward with your fingers to form a 11–12" round with a slightly thicker rim. Avoid overworking; leave a light edge for the crust.

Top pizza

Transfer the shaped dough to a well-floured or cornmeal-dusted pizza peel or inverted baking sheet. Spread about 1/2 cup of the prepared San Marzano tomato sauce evenly over the dough, leaving the rim bare. Distribute half of the Fior di Latte (about 4 oz) torn into pieces across the sauce. Drizzle lightly with a little olive oil if desired.

Bake

Slide the pizza onto the preheated stone or baking surface. Bake for 6–10 minutes at high heat, or until the crust is blistered and golden and the cheese is melted and slightly browned in spots. Baking time will vary based on oven temperature and stone/steel.

Finish

Remove pizza from oven. Scatter fresh basil leaves (6 per pizza) over the hot pizza so they wilt slightly. Drizzle with 1/2 tablespoon extra-virgin olive oil and sprinkle a light pinch of fine sea salt (about 1/8–1/4 tsp) and a pinch of crushed red pepper if using.

Serve

Let rest 1–2 minutes, slice and serve hot. Repeat assembly and bake for the second dough ball.