Margarita / Margherita Pizza Recipe

Activate yeast and mix

In a large mixing bowl, combine warm water (about 105–110°F / 40–43°C) and sugar (if using). Sprinkle the active dry yeast over the surface and let sit for 5–8 minutes until foamy.

Combine dry ingredients

Whisk together the flour and salt in a separate bowl.

Form the dough

Pour the yeast mixture into the flour, add 1 tablespoon extra virgin olive oil, and mix with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

Divide and rest

Punch the dough down, divide into two equal portions (for two 10–12" pizzas) or keep whole for one large pizza. Shape into balls, lightly oil the surface, cover, and let rest 20–30 minutes before shaping.

Shape

On a lightly floured surface, press and stretch each dough ball from the center outward to form a 10–12" round with a slightly thicker rim. Avoid using a rolling pin if you want a lighter crust.

Prepare tomatoes

Crush the canned whole peeled tomatoes by hand in a bowl or pulse 1–2 times in a blender or food processor to achieve a slightly chunky texture. Do not over-blend; the sauce should be fresh and bright.

Season

In a small bowl, mix the crushed tomatoes with 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt, a pinch of black pepper, and 1/4 teaspoon dried oregano if using. Mince 1 garlic clove very finely or grate it and stir into the sauce.

Optional simmer

For a slightly concentrated flavor, simmer the sauce gently in a small saucepan for 10–12 minutes over low heat, stirring occasionally. Let cool to room temperature before using. You can also use it fresh without cooking for a brighter taste.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly hot.

Assemble pizza

If using two pizzas, work on one at a time. Transfer shaped dough to a piece of parchment or a floured pizza peel. Spread a thin, even layer (about 4–6 tbs) of the tomato sauce onto the dough, leaving a 1/2–1" border for the crust. Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauce.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 6–10 minutes at high heat, until the crust is puffed and charred in spots and the cheese is bubbly and beginning to brown. Baking time will vary with oven temperature.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but stay bright. Drizzle about 1 teaspoon to 1 tablespoon extra virgin olive oil over the top, and sprinkle 1/4 teaspoon salt and a pinch of freshly ground black pepper to taste.

Rest and serve

Let the pizza rest 2–3 minutes, then slice and serve hot. Repeat assembly and baking for second pizza if applicable.