Margherita Recipe

Bloom yeast

In a small bowl combine warm water (95–105°F / 35–40°C), sugar or honey, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl whisk together flour and salt. Make a well, pour in the yeast mixture and olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium speed 6–8 minutes.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1–1.5 hours (or refrigerate overnight for better flavor and slow proof).

Divide and rest

After rise, punch down gently, divide into one large ball (for one 12" pizza) or two smaller balls. Cover and rest 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

Pour the canned San Marzano tomatoes into a bowl. Crush them by hand or with a fork until mostly smooth but with some texture. Do not cook; authentic Margherita uses raw crushed tomatoes.

Season sauce

Stir in 1/2 teaspoon olive oil, 1/4 teaspoon salt, a pinch of black pepper, and optional 1/8 teaspoon dried oregano. Taste and adjust seasoning slightly stronger than you think since oven baking mellows flavor.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to the highest temperature possible (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated.

Shape dough

On a lightly floured surface, gently press and stretch the rested dough with your fingers from the center outward into a 12" round (or two 9–10" rounds), leaving a slightly thicker rim. Avoid overworking; you want some airy edges.

Prepare peel

Lightly dust a pizza peel or an inverted baking sheet with cornmeal or semolina to prevent sticking. Transfer the shaped dough to the peel.

Sauce and cheese

Spread a thin, even layer of the crushed San Marzano tomato sauce over the dough, leaving the rim bare (about 1/2" rim). Distribute the torn or sliced mozzarella di bufala evenly—don’t overload; leave some red sauce visible for balance.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 6–9 minutes at very high heat, rotating halfway if needed, until crust is blistered and charred in spots and cheese is melted and slightly bubbling. Baking time will vary with oven temperature.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but remain bright. Drizzle with 1 tablespoon extra-virgin olive oil, sprinkle the finishing 1/8 teaspoon salt and a little cracked black pepper if using.

Rest and serve

Let pizza rest 1–2 minutes, slice, and serve hot. If making two smaller pizzas, repeat shaping/topping/baking for the second dough ball.