Margherita Pizza Recipe

Activate yeast

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

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms. Knead by hand on a lightly floured surface or with the mixer for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is very sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

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

After the first rise, punch down gently and divide dough into two equal portions (for two 12-inch pizzas) or keep whole for one large pizza. Shape into tight balls, cover, and let rest 20–30 minutes at room temperature before shaping.

While the dough is rising, make the sauce. In a medium bowl, crush the canned San Marzano tomatoes by hand or with a spoon until mostly smooth but still a bit chunky.

Stir in 1 tablespoon olive oil, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Taste and adjust seasoning. No cooking required — keep sauce fresh and bright. Cover and refrigerate until ready to use.

Preheat oven as hot as it will go (preferably 500–550°F / 260–290°C). If using a pizza stone or steel, place it in the lower third of the oven and preheat at least 45 minutes. If using a baking sheet, preheat the sheet for 15–20 minutes.

If dough was refrigerated, let it come to room temperature. On a lightly floured surface, gently press and stretch one dough ball into a 10–12 inch round, leaving a slightly thicker edge as a crust. Try to avoid a rolling pin to preserve air pockets.

Transfer stretched dough to a pizza peel dusted with semolina or a parchment paper-lined baking sheet. Lightly brush the center of the dough with a thin film (about 1 teaspoon) of olive oil to prevent sogginess.

Spread 1/2 to 3/4 cup of the fresh tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust.

Tear or thinly slice the fresh mozzarella into pieces and distribute evenly over the sauce. If using tomato slices, arrange sparingly so cheese and sauce remain the stars.

Sprinkle a light pinch (about 1/8–1/4 tsp) of salt over the cheese and a few grinds of black pepper if desired.

Slide the pizza onto the preheated stone/steel or place the baking sheet in the oven. Bake 7–10 minutes at very high heat (500–550°F) or until crust is golden with some charred spots and cheese is bubbling. Thicker crusts may take 10–12 minutes.

Remove pizza from oven. Immediately scatter fresh basil leaves over the top and drizzle about 1 teaspoon olive oil. If you like heat, sprinkle crushed red pepper flakes to taste.

Let pizza rest 2–3 minutes, then slice and serve hot.

Repeat with remaining dough and ingredients for the second pizza.