Margherita Recipe

Activate yeast

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

Mix dough

In a large bowl, whisk together flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead 6–8 minutes in a stand mixer with dough hook). If dough is sticky, sprinkle small amounts of flour; dough should be slightly tacky but cohesive.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1–1.5 hours.

Divide and rest

Punch down the risen dough, divide into two equal portions for two 11–12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a floured tray, cover, and rest 20–30 minutes to relax the gluten before shaping.

While dough is rising, prepare the sauce. In a small saucepan, warm 1 tablespoon olive oil over medium-low heat. Add minced garlic and sauté 30 seconds until fragrant but not browned.

Add crushed San Marzano tomatoes to the pan. Season with salt, dried oregano, and freshly ground black pepper. Bring to a gentle simmer and cook 10–12 minutes to thicken slightly, mashing any whole tomato pieces with the back of a spoon. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to highest temperature (475–500°F / 245–260°C). If using a pizza stone, place it on the middle rack and preheat for at least 30 minutes. If using a baking sheet, invert it and preheat in the oven.

Prepare work surface by sprinkling coarse cornmeal or semolina on a pizza peel or inverted baking sheet to prevent sticking.

Stretch or roll one dough ball on a lightly floured surface into an 11–12-inch round, leaving a slightly thicker rim. Transfer to the prepared peel or baking sheet dusted with cornmeal.

Spread a thin layer of the cooled tomato sauce over the dough, leaving a 1/2-inch border. Use about 1/2 cup sauce per pizza (adjust to taste).

Distribute 4 ounces (half of the fresh mozzarella) evenly over the sauce in small pieces, leaving some gaps for browning.

Drizzle about 1/2 tablespoon of olive oil lightly over the top.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–10 minutes at 500°F (or 10–12 minutes at 475°F) until crust is golden and blistered and cheese is bubbly and slightly browned.

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza, tearing larger leaves as desired so they wilt slightly. Drizzle with about 1/2 tablespoon more olive oil. Let rest 2 minutes, then slice and serve.

Repeat assembly and baking for the second dough ball with remaining sauce, mozzarella, basil, and olive oil.