Margherita Recipe

Make the Tomato Sauce

In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add the canned whole tomatoes (with juice), salt, black pepper, and dried oregano to the saucepan. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally until slightly thickened.

Use an immersion blender to blend the sauce to your desired consistency. Set aside.

Prepare the Dough

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.

Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Assemble the Pizza

Preheat your oven to 250°C (482°F) and place a pizza stone or baking sheet inside to heat.

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Transfer the rolled-out dough to a piece of parchment paper. Spread a generous layer of tomato sauce over the dough, leaving a small border around the edges.

Evenly distribute slices of fresh mozzarella and fontina cheese over the sauce, followed by thinly sliced fresh tomatoes. Sprinkle fresh oregano leaves on top.

Carefully slide the pizza (along with the parchment) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden and the cheese is bubbling.

Remove from the oven, let cool slightly, slice, and serve hot.