Margherita Pizza Recipe

Activate yeast and mix

In a small bowl, combine warm water and sugar (or honey). Sprinkle the active dry yeast over the water, stir gently, and let sit until foamy, about 5–10 minutes.

Combine dry ingredients

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

Form the dough

Make a well in the flour, add the foamed yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–7 minutes). If dough is very sticky, add up to 2 more tablespoons flour, a little at a time.

First rise

Shape the dough into a ball, lightly oil the inside of the bowl with a little olive oil, place the dough back in, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough, divide into two equal portions for two 10–12" pizzas (or keep whole for one large). Shape each into a tight ball, cover, and let rest 15–20 minutes before shaping.

While the dough rises, make the sauce. In a small saucepan, warm 1 teaspoon olive oil over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the canned crushed tomatoes, dried oregano, salt, and pepper. Stir and simmer gently 8–12 minutes, stirring occasionally, until slightly reduced and flavors meld. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to the highest setting (500–550°F / 260–290°C) for at least 30 minutes. If you have a pizza oven or steel, follow its preheat guidelines.

Shape the dough

On a lightly floured surface or a surface dusted with cornmeal/semolina, press one dough ball from the center outward with your fingertips, stretching and rotating until you have a 10–12" round with a slightly thicker rim. Avoid deflating the outer edge too much to keep a puffy crust.

Dress the pizza

Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with cornmeal. Spread about 1/2 cup of the tomato sauce evenly over the base leaving a 1/2–3/4" border. Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauce. Drizzle about 1 teaspoon extra-virgin olive oil over the top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 6–10 minutes (depending on oven temperature) until the crust is blistered and golden and cheese is bubbling with slight browning spots. For a thicker/colder oven expect the upper end of the time range.

Finish

Remove the pizza from the oven. Scatter fresh basil leaves across the hot pizza, drizzle the remaining olive oil (about 2 teaspoons) over the top, and sprinkle with flaky salt and the optional grated cheese if using. Let rest 2–3 minutes, slice, and serve.

Serve immediately while hot. Leftover pizza can be stored covered in the refrigerator for up to 2 days and reheated in a 400°F (200°C) oven or in a skillet to retain crispness.