Nb Margharita Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) with the granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine the all-purpose flour and fine sea salt. Create a well in the center.

Pour the foamy yeast mixture and 2 tablespoons extra-virgin olive oil into the flour. Mix on low speed (or stir with a wooden spoon) until the dough comes together, about 2–3 minutes.

Knead the dough by hand on a lightly floured surface for 6–8 minutes (or 4–5 minutes in the stand mixer) until smooth and elastic.

Form the dough into a ball, lightly oil the inside of a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled, about 1–1.5 hours.

After rising, gently punch down the dough and divide into two equal portions for two 12-inch pizzas (or leave whole for one large pizza). Cover and let rest 15 minutes before shaping.

While dough is resting, make the sauce. In a bowl, crush the canned San Marzano tomatoes with your hands or a fork until mostly smooth but slightly chunky (if not already crushed).

Add 1 teaspoon olive oil, the minced garlic, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon dried oregano. Stir to combine and taste; adjust seasoning as desired. Do not cook—this is a fresh pizza sauce.

Preheat your oven as hot as it will go (ideally 500–550°F / 260–290°C). If using a pizza stone, place it on the middle rack and allow it to preheat for at least 30 minutes. If using a baking sheet, place it in the oven to preheat as well.

If using two dough portions: on a lightly floured surface, press or roll one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. For a crispier base, transfer dough to a pizza peel or an inverted rimless baking sheet dusted with cornmeal/semolina.

Spread about 1/2 cup (adjust for size) of the San Marzano sauce evenly over the dough, leaving a 1/2–3/4-inch border.

Distribute half of the fresh mozzarella (about 5 oz) in even pieces across the sauce. Lightly season the cheese with a pinch of the remaining 1/4 teaspoon salt.

Drizzle a little of the remaining olive oil (about 1/2 tablespoon) over the pizza for shine and better crust browning.

Slide the pizza onto the preheated stone or baking sheet. Bake until the crust is golden and blistered in spots and the cheese is melted and bubbling, about 7–10 minutes at 500–550°F. Rotate halfway through baking for even color.

Remove the pizza from the oven and immediately scatter fresh basil leaves over the top (use about 6 leaves per pizza). Tear or add the remaining 5 oz mozzarella if you prefer more fresh cheese spots; placing extra cheese post-bake will keep it fresh-tasting—if you add it post-bake, return to oven 1 minute only if you want it slightly warmed.

Finish with a light drizzle of the remaining olive oil and a quick sprinkle of salt to taste. Let the pizza rest 2 minutes, then slice and serve.