Margherita "classica" Recipe

Activate yeast

Combine warm water (about 105–110°F / 40–43°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk flour and salt. Make a well, pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or 6–7 minutes in a stand mixer with dough hook).

First rise

Form dough into a ball, coat lightly with oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch dough down, divide into two equal pieces, shape into tight balls, place on a floured tray, cover, and rest 20–30 minutes before shaping.

Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add crushed San Marzano tomatoes, salt, pepper, and dried oregano. Bring to a gentle simmer, reduce heat to low and cook 12–15 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in torn fresh basil leaves. Taste and adjust salt. Let cool to room temperature before using on pizza.

Preheat oven

Place pizza stone or inverted baking sheet on the middle rack. Preheat oven to highest temperature (500–550°F / 260–290°C) for at least 45 minutes so the stone is very hot.

Shape dough

On a lightly floured surface, flatten a dough ball with your fingers into a 8–9" disk, then stretch by pressing from the center outward to form a 12" round with a slightly thicker rim. Avoid using a rolling pin if you want a light rim. Transfer shaped dough to a pizza peel or another inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

Add sauce and cheese

Spread 4–5 tablespoons of cooled tomato sauce evenly over the dough, leaving a 1/2" rim. Distribute half of the torn fior di latte (about 5 oz) evenly over the sauce.

Bake (first pizza)

Slide pizza onto the preheated stone or baking sheet and bake 7–9 minutes, rotating halfway if necessary, until crust is blistered and golden and cheese is melted and slightly bubbling.

Finish

Remove pizza from oven. Drizzle with about 1/2 teaspoon olive oil, scatter 6 fresh basil leaves, and sprinkle a pinch (~1/8–1/4 tsp) of salt over the top. Let rest 1–2 minutes, then slice and serve.

Second pizza

Repeat shaping, saucing (4–5 tablespoons sauce), topping with remaining fior di latte, and baking. For best results, let oven recover heat 2–3 minutes between bakes.