Classic Margherita Recipe
San Marzano tomato sauce, fresh mozzarella, parmesan, basil, extra virgin olive oil
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Ingredients
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Pizza Dough
San Marzano Tomato Sauce
Toppings
Method
Pizza Dough
- 1
Activate the Yeast
In a large mixing bowl, combine the warm water and active dry yeast. Let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- 2
Mix and Knead
Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- 3
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for 1 to 1.5 hours, or until doubled in size.
San Marzano Tomato Sauce
- 4
Prepare the Sauce
Crush the San Marzano tomatoes by hand or with a blender until mostly smooth. Stir in salt and olive oil. Taste and adjust seasoning if needed. Set aside; the sauce is used uncooked for authentic flavor.
Toppings and Assembly
- 5
Preheat the Oven
Preheat your oven to 500°F (260°C). If using a pizza stone or steel, place it in the oven while preheating for at least 30 minutes.
- 6
Shape the Dough
Punch down the risen dough and divide into two equal portions. Stretch one portion into a 10–12 inch circle, keeping the edges slightly thicker for a crust.
- 7
Assemble the Pizza
Spread a thin, even layer of San Marzano tomato sauce over the dough, leaving a small border for the crust. Tear the fresh mozzarella into pieces and distribute evenly. Sprinkle with grated parmesan.
- 8
Bake
Transfer the pizza to the preheated stone or a baking sheet. Bake for 8–10 minutes, or until the crust is blistered and golden and the cheese is melted and bubbling.
- 9
Finish and Serve
Remove the pizza from the oven and immediately top with fresh basil leaves. Drizzle with extra virgin olive oil, slice, and serve hot.
