Margherita Recipe

Mix and autolyse

In a large mixing bowl, combine 500 g flour and 325 ml lukewarm water. Mix with a spoon or your hand until no dry flour remains and a shaggy dough forms (about 1–2 minutes). Cover and let rest 20 minutes (autolyse) to hydrate the flour.

Add yeast, salt and oil

Sprinkle 3 g instant yeast over the dough, add 10 g sea salt dissolved in a small splash of water if desired, and 15 ml olive oil. Fold and knead in the bowl for 6–8 minutes until the dough becomes smoother and slightly elastic. If using a stand mixer, knead on low speed for 4–5 minutes.

Bulk rise

Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature (21–24°C / 70–75°F) until doubled, about 1½–2 hours. For more flavor, refrigerate for 12–24 hours after the first 30–60 minutes of rise (see note).

Divide and bench rest

Turn the dough out onto a lightly floured surface. Divide into two equal portions (about 375 g each). Shape each portion into a tight ball by folding edges under. Place seam-side down on a lightly floured tray, cover, and bench rest 30–60 minutes at room temperature.

Final shaping

When ready to cook, gently press and stretch each dough ball from the center outward to form a 12" round, leaving a slightly thicker rim (cornicione). Avoid using a rolling pin—use your hands to preserve air in the crust.

Make the sauce shortly before shaping. Pour 400 g canned whole tomatoes into a bowl. Crush the tomatoes by hand or use a fork to break them into a smooth but slightly textured sauce. Add 2 tsp sea salt, 4 fresh basil leaves torn, and 5 ml olive oil. Mix gently—do not cook. Taste and adjust salt. The sauce should be bright and slightly loose so it spreads easily.

Prepare mozzarella

Drain 250 g fresh mozzarella on paper towels for 10–15 minutes to remove excess whey. Tear into 1–1½" pieces or roughly slice so pieces are evenly distributed but not overlapping excessively.

Assemble pizza

If using a wood-fired oven, preheat oven and stone to 450–500°C (850–930°F) until very hot (stone temperature 400–500°C if measurable). For home oven, heat to highest setting with pizza stone or steel for at least 45 minutes. Transfer shaped dough to a lightly floured peel or parchment. Spread 4–6 tbsp (about 75–90 g) tomato sauce over each base, leaving a 1–1½" rim. Distribute mozzarella pieces evenly (roughly 125 g per pizza). Drizzle with 2–3 ml olive oil per pizza and add a pinch of fine sea salt if desired.

Cook in wood-fired oven

Slide pizza into the wood-fired oven onto the hot stone. Rotate frequently for even charring. Cook 60–90 seconds in a very hot wood-fired oven (or 4–7 minutes in a home oven at highest temperature), until crust is puffed and leopard-spotted and cheese is melted with a few golden brown spots.

Finish and serve

Remove pizza from oven. Immediately scatter 5 fresh basil leaves over the hot pizza so they wilt but stay bright. Drizzle with remaining olive oil (about 5 ml per pizza), taste and add fine sea salt or red pepper flakes to taste. Slice and serve hot.