Margherita Pizza Recipe

Activate yeast and mix

In a medium bowl, combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir gently and let sit 5–7 minutes until foamy. If not foamy, the yeast may be inactive — start over with fresh yeast.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together flour and salt.

Form dough

Make a well in the flour, pour in the foamy yeast mixture and 1 tablespoon olive oil. Mix with a spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low for 2–3 minutes to bring the dough together.

Knead

Turn the dough onto a lightly floured surface and knead by hand 6–8 minutes until smooth and elastic, or continue with the mixer on medium-low 4–5 minutes. If the dough is too sticky, add flour 1 tablespoon at a time; it should be tacky but not sticky.

First rise

Lightly oil a bowl with 1 teaspoon olive oil, place the dough in the bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place 60–90 minutes, until doubled in size.

Prepare quick sauce

While the dough rises (or up to a day ahead), heat 1 teaspoon olive oil in a small saucepan over low heat. Add the minced garlic and gently cook 30–45 seconds until fragrant but not browned.

Simmer

Add the crushed tomatoes, dried oregano, salt and pepper. Stir and simmer on very low heat 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Let cool to room temperature before using on the pizza.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. If you have a pizza steel, use it. If your oven doesn't reach 500°F, preheat to the maximum temperature it supports.

Shape dough

Once dough has doubled, punch it down and turn onto a lightly floured surface. Divide into two equal portions for two 10–11" pizzas (this recipe yields two pizzas) or keep whole for one larger pie. Let rest 10 minutes. Using your hands, press and stretch one dough ball into a 10–11 inch round, leaving a slightly thicker rim. Avoid using a rolling pin if you want a lighter crust. Sprinkle a pizza peel or inverted baking sheet with semolina or cornmeal to prevent sticking.

Top

Spread about 1/2 cup of the cooled tomato sauce over the crust, leaving a 1/2-inch border. Distribute the bocconcini evenly over the sauce. Drizzle 1/2 tablespoon olive oil over the top and season with a light pinch of coarse sea salt and a grind of black pepper.

Bake

Transfer the pizza to the preheated stone or baking sheet. Bake 7–9 minutes at 500°F (time will vary with oven and stone/steel; bake until crust is blistered and golden and cheese is melted and lightly browned). If using a very hot stone, check after 5 minutes.

Finish

Remove the pizza from oven. Immediately scatter fresh basil leaves over the hot pizza (the heat will wilt them gently). Drizzle remaining 1/2 tablespoon olive oil over the top and sprinkle the remaining pinch of flaky salt if desired. Let rest 2 minutes, slice and serve.

Marinate bocconcini (optional, prepare 30–60 minutes ahead)

If you prefer marinated bocconcini as in the description, halve the bocconcini and place in a small bowl. Add 1 tablespoon olive oil (from the toppings amount — add an extra 1 tbs if desired), a pinch of salt and 1/4 teaspoon freshly ground black pepper, and 1 torn basil leaf shredded. Toss and let sit at room temperature 30–60 minutes to absorb flavor. Drain excess oil before topping the pizza.