Margherita’s Pizza Recipe
Make Margherita’s Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Tomato Sauce
Topping & Finish
Method
Dough
- 1
Activate yeast
Pour warm water (1.5 cups, 105–115°F / 40–46°C) into a large mixing bowl. Stir in sugar or honey (1 tsp) and sprinkle the active dry yeast (2 tsp) over the surface. Let sit for 5–10 minutes until foamy.
- 2
Mix dough
Add 2 tbsp olive oil to the yeast mixture. In a separate large bowl, whisk together the all-purpose flour (3.5 cups) and sea salt (2 tsp). Gradually add the flour to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–8 minutes. The dough should be slightly tacky but not overly sticky; add up to 2 tbsp flour if needed.
- 4
First rise
Lightly oil a large bowl with 1 tsp olive oil, place the dough ball inside, and cover with plastic wrap or a clean kitchen towel. Let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.
- 5
Divide and rest
Punch the dough down gently and divide it into two equal portions for two 11–12-inch pizzas (or keep whole for one large pizza). Shape each portion into a tight ball, place on a lightly oiled tray, cover, and let rest for 20–30 minutes to relax the gluten before shaping.
Tomato Sauce
- 6
Prepare sauce
While the dough rises, heat 1 tbsp olive oil in a small saucepan over medium-low heat. Add the minced garlic (1 clove) and sauté just until fragrant, about 30 seconds—do not brown.
- 7
Combine tomatoes and season
Add the crushed San Marzano tomatoes (14 oz) to the pan. Stir in 1 tsp fine sea salt and 1 tsp dried oregano. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes to thicken slightly, stirring occasionally.
- 8
Finish sauce
Remove from heat and stir in the torn or chiffonaded fresh basil leaves (6 leaves). Taste and adjust salt if needed. Let the sauce cool to room temperature before assembling the pizza (hot sauce can make the dough soggy).
Assembly & Bake
- 9
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack of your oven. Preheat oven to the highest setting (500–550°F / 260–288°C) for at least 45 minutes so the stone is thoroughly heated. If you have a pizza steel, use that for best results.
- 10
Shape dough
On a lightly floured surface, gently stretch or roll one dough ball into an 11–12-inch round, leaving a slightly thicker rim for the crust. Do not overwork; use your fingers to press from the center outward to maintain air in the crust. Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with semolina or cornmeal (2 tbsp) to prevent sticking.
- 11
Assemble pizza
Spread a thin layer (about 1/2 to 3/4 cup) of the cooled tomato sauce evenly over the dough, leaving a 1/2–3/4-inch border. Distribute the fresh mozzarella (8 oz), torn or sliced, evenly over the sauce. Drizzle 1 tbsp extra-virgin olive oil over the top and sprinkle 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper.
- 12
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes depending on oven temperature and thickness of dough: the crust should be blistered and golden with some char, and the cheese bubbly and slightly browned in spots. For very hot ovens (550°F / 288°C) expect closer to 6–8 minutes; for 500°F, plan 10–12 minutes.
- 13
Finish and serve
Remove the pizza from the oven and immediately scatter the remaining fresh basil leaves (about 4 leaves) on top. Let rest 1–2 minutes, then slice. Optionally drizzle a little extra-virgin olive oil over the slices before serving.