Queen Margherita Pizza Recipe

Activate yeast

In a small bowl, combine lukewarm water (1.5 cups) and sugar (0.5 tsp). Sprinkle the active dry yeast (1 tsp) over the water and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 3.5 cups flour and 2 tsp fine sea salt. Add the foamy yeast mixture and 1 tbsp olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Knead

Knead until smooth and slightly tacky but not sticky — about 6–8 minutes by mixer on medium or 8–10 minutes by hand, adding up to 1–2 tbsp more flour if dough is too sticky.

First rise

Shape dough into a ball, coat lightly with olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1–1.5 hours.

Portion and bench rest

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a floured tray, cover, and rest 30 minutes at room temperature or refrigerate for up to 24 hours for better flavor (if refrigerated, allow to come to room temperature 1 hour before shaping).

Make quick Pinello-style red sauce: In a bowl, combine 1 cup crushed tomatoes, 1 tsp olive oil, 0.5 tsp grated garlic, 0.25 tsp kosher salt, torn basil leaves, and 1/8 tsp dried oregano if using. Stir to combine and taste; adjust salt. Sauce should be bright and slightly loose — no cooking required for a Margherita-style sauce.

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack and preheat the oven to its highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that reaches 500°F, preheat 1 hour for best heat saturation. Alternatively, preheat a pizza steel or outdoor pizza oven according to manufacturer instructions.

Shape dough

On a lightly floured surface dusted with semolina or cornmeal, gently press and stretch one dough ball from center outward into a 11–12 inch round with a slightly thicker rim. Avoid degassing the edge too much to keep a puffy cornicione.

Add sauce and cheese

Spoon about 1/2 cup of the prepared red sauce onto the dough and spread in a thin, even layer leaving a 3/4–1 inch rim. Distribute 4 oz fior di latte (or fresh mozzarella) evenly in torn pieces, then add the remaining 4 oz if using additional fresh mozzarella. Sprinkle 2 tbsp grated Parmesan and 1 tbsp grated Romano evenly over the top.

Bake

Transfer the pizza to the preheated stone or steel using a floured peel (or a rimless baking sheet). Bake at 500–550°F for 6–10 minutes until the crust is blistered and charred in spots and cheese is melted and bubbly. Rotate once halfway through for even baking. Bake time will vary by oven and heat source.

Finish

Remove pizza from oven. Immediately scatter 4–8 fresh basil leaves over the hot pizza, drizzle with 1 tbsp extra-virgin olive oil, and sprinkle 1/4 tsp coarse sea salt or flaked salt to taste. Let rest 2–3 minutes before slicing.

Slice into 6–8 wedges and serve hot. Repeat assembly and bake steps with the second dough ball if making two pizzas.