Original Margherita Pizza Recipe

Proof yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If no foam appears, yeast may be inactive — start over with fresh yeast.

Mix dough

In a large mixing bowl or bowl of a stand mixer, combine the flour and salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons olive oil. Using a wooden spoon or dough hook, mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic (or knead in a stand mixer with dough hook on medium speed for 6–8 minutes). If dough is sticky, add flour 1 tablespoon at a time; it should be soft but not overly sticky.

First rise

Lightly oil a clean bowl with a bit of olive oil, place dough ball inside, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

Divide and rest

After the first rise, gently punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball. Place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.

Prepare sauce

While the dough is resting, make the simple sauce. In a medium bowl, combine crushed tomatoes, minced garlic, 1 tablespoon olive oil, dried oregano, salt, pepper, and torn basil. Stir to combine. The sauce for a classic Margherita is bright and not overcooked — no need to simmer for long; let it sit 10–15 minutes to allow flavors to marry. Taste and adjust salt.

Optional warm-up

If you prefer a slightly thicker or cooked flavor, warm the mixture over low heat in a small saucepan for 6–8 minutes, then cool slightly before using.

Preheat oven

Position an oven rack near the top (for home ovens) or center depending on your oven; if using a pizza stone place it on the rack. Preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 30 minutes; if using a pizza stone, preheat stone for the same time.

Prepare surface

Dust a pizza peel or baking sheet with semolina or cornmeal to prevent sticking.

Stretch dough

Take one rested dough ball and place on a lightly floured surface. Press the center with your fingers leaving a slightly thicker rim. Gently stretch and rotate the dough with your knuckles until it reaches about 11–12 inches in diameter and ~1/8 inch thick in the center. Avoid pressing out all air in the rim to keep a light crust.

Sauce and cheese

Transfer stretched dough to the prepared peel or baking sheet. Spoon 1/2 to 3/4 cup of the tomato sauce onto the center and spread gently with the back of the spoon in a thin, even layer leaving a 1/2–1 inch border. Distribute half of the mozzarella pieces evenly over the sauce. Drizzle about 1/2 tablespoon olive oil over the top and season lightly with a pinch of salt and a grind of black pepper.

Bake

Slide the pizza onto the preheated stone or place baking sheet in the oven. Bake for 7–10 minutes at 500–550°F, or until the crust is puffed and golden with some char and cheese is melted and bubbling. Baking time will vary with oven temperature; higher temperature equals shorter bake.

Finish and garnish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle remaining 1/2 tablespoon olive oil and finish with the remaining pinch of salt and a small grind of black pepper. Let rest 2–3 minutes, slice, and serve.