Margherita Recipe

Activate yeast and combine

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

Mix dough

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

Knead and rise

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or 6–8 minutes in a stand mixer with dough hook). Form a tight ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes.

Divide and rest

Punch down the risen dough, divide into 2 equal portions for two 10–12" pizzas (or keep whole for one large pizza). Form each portion into a tight ball, place on a floured tray, cover and let rest 20–30 minutes to relax the gluten before shaping.

While the dough rises, prepare the sauce. Empty the canned tomatoes into a bowl and crush by hand or pulse briefly in a blender for a slightly smoother texture. Stir in 1 teaspoon salt, 1 teaspoon olive oil, minced garlic (if using) and a pinch of dried oregano. Taste and adjust salt. Do not cook the sauce; a fresh uncooked tomato sauce is traditional for Margherita.

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated. If using a home oven that maxes at 500°F, preheat fully; a broiler finish can help.

Shape the dough

On a counter lightly dusted with flour or semolina, take one dough ball and gently press from the center outward, leaving a slightly thicker rim to form the crust. Stretch with your hands or by draping over your knuckles to about 10–12" diameter, keeping the center thin. Avoid using a rolling pin if you want a puffier edge.

Transfer to peel

Sprinkle a pizza peel or inverted baking sheet with semolina or cornmeal. Transfer the shaped dough to the peel and dust the bottom so it slides easily.

Top the pizza

Spread a thin layer (about 1/3–1/2 cup) of the uncooked tomato sauce over the dough, leaving a 1/2–1" border. Tear the fresh mozzarella into small pieces or thin slices and distribute evenly over the sauce. Drizzle lightly with 1 teaspoon olive oil.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 7–10 minutes at 500–550°F or until the crust is puffed and golden with some charred spots and the cheese is bubbling and slightly golden. Baking time will vary by oven and stone temperature.

Finish

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle with the remaining 1 tablespoon extra-virgin olive oil. Sprinkle a small pinch of flaky sea salt and freshly ground black pepper if desired.

Rest and serve

Let the pizza rest 2 minutes on a cutting board, then slice and serve hot. Repeat shaping and baking with remaining dough and ingredients.