Margherita Recipe

Activate yeast and combine

In a small bowl, stir warm water (about 105–110°F / 40–43°C) with sugar until dissolved. Sprinkle the active dry yeast over the water, let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamed yeast mixture and 1 tablespoon olive oil. Mix on low speed or with a wooden spoon until a shaggy dough forms (about 2–3 minutes).

Knead

Knead by hand on a lightly floured surface for 8–10 minutes, or with a mixer for 5–7 minutes, until dough is smooth and elastic and slightly tacky but not sticky. If too sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon water at a time.

First rise

Lightly oil a clean bowl with a small amount of olive oil, place dough in bowl and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free area until doubled, about 1–1.5 hours.

Divide and rest

Punch dough down gently, divide into two equal portions (about 300–350 g each). Shape each into a tight ball, place on a lightly floured tray, cover and let rest 20–30 minutes at room temperature to relax the gluten before shaping.

Prepare tomatoes

Pour the canned tomatoes into a bowl. Crush them by hand or pulse briefly in a blender/food processor for 1–2 quick pulses to break up large chunks—aim for a slightly chunky, rustic texture.

Cook quick sauce

Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Stir in torn basil leaves off heat. Taste and adjust seasoning.

Cool

Let the sauce cool to warm (not hot) before using on the dough so it doesn't release excess moisture.

Preheat oven and prepare surface

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza steel, preheat similarly. Dust a pizza peel or an inverted baking sheet with semolina or cornmeal to prevent sticking.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 12-inch circle, leaving a slightly thicker rim for the crust. Use your fingers to stretch or pick up the dough and let gravity help, rotating as you go. Do not use a rolling pin if you want a bubbly rim.

Top

Transfer shaped dough to the prepared peel dusted with semolina. Spoon 6–8 tablespoons of the cooled tomato sauce onto the center and spread with the back of the spoon in a thin, even layer, leaving the outer rim bare. Distribute half of the mozzarella (about 5 oz) evenly in slices or torn pieces over the sauce. Drizzle with about 1/2 tablespoon olive oil and sprinkle a pinch (about 1/8–1/4 tsp) of salt and a light grind of black pepper.

Bake

Slide the pizza onto the preheated stone or sheet. Bake 7–10 minutes at 500–550°F (260–290°C) until the crust is blistered and golden and the cheese is melted and bubbling. Baking time will vary with oven and temperature—watch closely after 6 minutes.

Finish

Remove pizza from oven, immediately scatter 6 fresh basil leaves over the hot pizza, and drizzle with remaining 1/2 tablespoon olive oil. Let rest 1–2 minutes, then slice and serve. Repeat shaping, topping and baking with the second dough ball.

Serve each pizza sliced into 6–8 slices. Leftover pizza stores in the refrigerator for up to 3 days and reheats well in a 400°F oven for 6–8 minutes or in a skillet for a crisp crust.