Margherita Pizza Recipe

Activate and mix

In a large bowl, combine warm water (about 105–110°F / 40–43°C), sugar and instant dry yeast. Stir and let rest 5 minutes until foamy. Add 2 tablespoons extra-virgin olive oil to the yeast mixture.

Combine dry and wet

In a separate bowl whisk together flour and 2 tsp salt. Pour the yeast mixture into the flour and mix until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–7 minutes.

First rise

Shape dough into a ball, oil the bowl lightly, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Portion and rest

Punch down the dough gently, divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape into tight balls, place on a floured tray, cover and rest 20–30 minutes before shaping.

Prepare tomatoes

Open the canned San Marzano tomatoes and crush them by hand or pulse 2–3 times in a blender/food processor to a slightly chunky consistency. Do not overblend; leave some texture.

Cook sauce (optional)

In a small saucepan, warm 1 tbsp extra-virgin olive oil over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed San Marzano tomatoes, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp dried oregano. Simmer gently 8–10 minutes to concentrate flavors, then remove from heat and let cool slightly. (For a fresh, uncooked style, simply mix crushed tomatoes with salt, garlic and oregano and skip simmering.)

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes. If using a home oven that does not reach 500°F, set highest temperature and preheat longer.

Shape dough

On a surface dusted with cornmeal or semolina, press and stretch one dough ball from the center outward with your fingers, leaving a slightly thicker rim to form the crust. Shape to about 12 inches in diameter. Avoid using a rolling pin if possible to keep air in the crust.

Add sauce

Spoon 1/2 cup (or enough to lightly cover) of the prepared San Marzano sauce onto the dough. Using the back of a spoon, spread it in a thin, even layer leaving a 1/2–1 inch border for the crust. Do not overload — Margherita is best with a light sauce.

Add cheese

Tear or slice the mozzarella di bufala into pieces and distribute evenly over the sauced dough, leaving small gaps so heat can reach the crust and develop color. Use about half the cheese per pizza (approximately 5 oz) if making two pizzas.

Bake

Transfer the pizza to the preheated stone or baking sheet using a peel or the back of a baking sheet. Bake for 6–10 minutes at 500–550°F (or longer at lower temperatures) until the crust is blistered and charred in spots and the cheese is melted and bubbling. Rotate once halfway through baking for even color.

Finish

Remove the pizza from the oven. Immediately sprinkle fresh basil leaves over the hot pizza so they wilt but retain color. Drizzle 1 tsp–1 tbsp extra-virgin olive oil over the top and lightly season the crust edge with 1/4 tsp fine sea salt. Let rest 2 minutes before slicing.

Slice the pizza into 6–8 wedges and serve hot. Repeat assembly and bake for the second dough ball or store leftover baked pizza wrapped in foil and reheat in a hot oven or skillet for best texture.