Margarita Pizza Recipe

Activate yeast

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

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a rough dough forms; knead by hand on a lightly floured surface about 8–10 minutes or with a mixer 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

Form dough into a ball, coat lightly with 1 teaspoon olive oil, place in a clean bowl, cover with plastic wrap or a damp cloth and let rise in a warm place until doubled, about 1 to 1 1/2 hours.

After rising, punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes before shaping to relax the gluten.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the crushed (or hand-crushed whole) tomatoes to the pan. Stir in salt, black pepper, and dried oregano. Simmer on low for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Remove from heat and stir in chiffonade of fresh basil. Allow sauce to cool slightly before spreading on dough. The finished sauce should be smooth, bright, and not overly watery—about 1 to 1 1/4 cups total, enough for two 12-inch pizzas.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating at least 30 minutes. If using a baking sheet, preheat the sheet or use a hot inverted baking sheet.

On a lightly floured surface, stretch or roll one dough ball into a 12-inch round, leaving a slightly thicker rim. Transfer dough to a lightly floured peel or inverted baking sheet dusted with semolina or flour to prevent sticking.

Spread about 1/2 to 3/4 cup of the pomodoro sauce evenly over the dough, leaving a 1/2-inch border.

Distribute half of the sliced or torn mozzarella evenly over the sauce. Scatter half of the halved cherry tomatoes across the pizza and sprinkle a pinch (about 1/8 tsp) of coarse salt over the tomatoes.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–10 minutes at 500°F (oven temperatures vary) until the crust is blistered and golden and cheese is melted and bubbling.

Remove pizza from oven. Immediately sprinkle about 1 tablespoon of grated Parmesan evenly over the hot pizza, drizzle with 1/2 teaspoon extra-virgin olive oil, and scatter 6 fresh basil leaves on top. Let rest 2 minutes, then slice and serve.

Repeat assembly and bake instructions for the second dough ball and remaining ingredients.