Margherita Pizza Recipe

Activate yeast

In a small bowl, stir the warm water and sugar (or honey) until dissolved. Sprinkle the active dry yeast over the surface, let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer, or 4–5 minutes by hand).

Knead

Knead until smooth and elastic, about 6–8 minutes by hand or 4–6 minutes in a mixer. Add a teaspoon of water or flour as needed to keep dough slightly tacky but not sticky.

First rise

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

Divide and rest

Punch down the dough, divide into two equal portions for two 10–12" pizzas (or keep whole for one large). Shape into tight balls, place on a floured tray, cover, and let rest 30 minutes to relax the gluten for easier stretching.

Combine the crushed tomatoes, minced garlic, 1 teaspoon olive oil, dried oregano and 1 teaspoon salt in a small bowl. Stir to combine and taste; adjust salt. Stir in torn fresh basil. This sauce is meant to be fresh and uncooked; keep it thick and lightly seasoned.

Preheat oven and prepare surface: If you have a pizza stone, place it in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475°F (245°C) and lightly oil the sheet and dust with cornmeal or semolina.

Stretch dough: On a well-floured surface, take one dough ball and press from center outward to form a disk about 10–12" in diameter, leaving a slightly thicker edge for the crust. Use your knuckles or fingertips; avoid tearing. Transfer the stretched dough to a cornmeal-dusted peel or baking sheet.

Assemble (Red Margherita): Spoon 1/2 cup of the red sauce onto the center of the dough and gently spread, leaving a 1/2"–1" border for crust. Distribute half of the mozzarella (about 4 oz) evenly in slices or torn pieces. Drizzle with about 1/2 teaspoon olive oil over the cheese.

Assemble (White Margherita): If making the white version, dollop half the ricotta (about 1/4 cup) in small spoonfuls across the dough, sprinkle 1 tablespoon grated parmesan, scatter the garlic, and distribute half the mozzarella slices. Finish with a small drizzle of olive oil.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until crust is golden and blistered and cheese is melted and slightly browned in spots, 7–10 minutes at 500–550°F (or 10–14 minutes at 475°F). Rotate halfway if needed for even browning.

Finish: Remove pizza from oven. For either version, immediately scatter fresh basil leaves (about 6 leaves per pizza), drizzle remaining 1/2 tablespoon olive oil, and sprinkle 1/8–1/4 teaspoon fine sea salt and a pinch of cracked black pepper if using. If white version, finish with an extra 1 tablespoon grated parmesan and optional lemon zest.

Rest and serve: Let pizza rest 2–3 minutes, slice with a pizza cutter, and serve hot. Repeat assembly and baking for the second dough ball.

Dough can be refrigerated for up to 72 hours after the first rise (covered). Bring to room temperature for 30–60 minutes before shaping. Cooked pizza is best eaten the day of, but leftovers keep covered in the fridge for 2–3 days and can be reheated in a hot oven or skillet.