Margarita Pizza Recipe
Mozzarella, fresh tomatoes, garlic, and basil tomato sauce.
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Ingredients
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Dough
Tomato-Basil Sauce
Toppings & Finish
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine 3.5 cups flour and 1.5 tsp salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 4–5 minutes by hand.
- 3
Knead
Knead on medium speed for 6–8 minutes until smooth and slightly elastic (or on a floured surface by hand for 8–10 minutes). Add up to 2 tablespoons more flour if dough is too sticky—dough should be soft and tacky, not wet.
- 4
First rise
Lightly oil a large bowl, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.
- 5
Divide and 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 lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.
Tomato-Basil Sauce
- 6
Prepare tomatoes
If using fresh tomatoes: blanch in boiling water 20–30 seconds, shock in ice water, peel, core and crush by hand or chop finely until you have about 2 cups. If using canned crushed tomatoes, measure 2 cups and proceed.
- 7
Cook sauce briefly
In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, 1 tsp salt and 1/2 tsp black pepper. Simmer gently 8–12 minutes to concentrate flavor, stirring occasionally.
- 8
Finish sauce
Remove from heat, stir in torn basil leaves, taste and adjust seasoning. The sauce should be bright and slightly thickened; let cool to room temperature before using on dough to avoid soggy crust.
Assembly & Baking
- 9
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to highest temperature (500–550°F / 260–290°C) for at least 45 minutes to get the stone thoroughly hot. If you have a pizza oven, follow its high-heat instructions.
- 10
Shape dough
On a lightly floured surface or parchment, take one dough ball and press from center outward with your fingers to form a 10–12 inch round, leaving a slightly thicker 1/2–3/4-inch rim. Alternatively, stretch by hand using gravity to form an even crust. Dust a pizza peel or inverted baking sheet with 1 tablespoon cornmeal or flour.
- 11
Add sauce and toppings
Spread a thin, even layer (about 1/2 to 3/4 cup) of the cooled tomato-basil sauce over the dough, leaving the rim bare. Distribute sliced fresh mozzarella evenly (about half of the 10 oz for each pizza if making two). If using fresh tomato slices, arrange them sparingly so the pizza doesn't become soggy.
- 12
Bake
Slide the pizza onto the preheated stone or baking sheet and bake 7–10 minutes at 500–550°F, until crust is blistered and golden and cheese is melted and slightly bubbling. Bake time will vary by oven and stone temperature—watch closely after 6 minutes.
- 13
Finish and serve
Remove pizza from oven. Immediately tear or arrange whole fresh basil leaves over the hot pizza. Drizzle lightly with 1 tablespoon extra-virgin olive oil, and sprinkle 1/4 tsp salt and 1/4 tsp cracked black pepper. Let rest 2 minutes, slice and serve hot.