Margherita Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle the active dry yeast over the water. Let stand 5–8 minutes until foamy.

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), combine flour and salt. Make a well in the center.

Add the foamy yeast mixture and 2 tablespoons EVO to the flour. Mix by hand or on low speed until a rough dough forms. If dough is too dry, add up to 1–2 tablespoons water; if too wet, add up to 2 tablespoons flour.

Knead the dough on a lightly floured surface for 8–10 minutes by hand, or knead in the stand mixer on medium-low for 6–8 minutes, until dough is smooth, elastic, and slightly tacky.

Shape dough into a ball. Place in a lightly oiled 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 hour 30 minutes depending on room temperature.

Punch down the dough and divide into two equal portions for two 10–12" pizzas. Form into tight balls, place on a tray, cover, and let rest 20–30 minutes before shaping.

While dough is rising, make the sauce. In a small bowl, crush the canned San Marzano tomatoes with a fork or use an immersion blender for a slightly smoother texture.

Stir in minced garlic, ½ tsp salt, 1 tsp EVO, dried oregano, and a pinch of black pepper. Taste and adjust seasoning. The sauce should be bright and slightly salty; do not overcook. Set aside at room temperature.

Preheat your oven to its highest setting (500–550°F / 260–290°C) at least 30 minutes before baking. If using a pizza stone or steel, place it on the middle or upper rack while preheating. If using a baking sheet, preheat the sheet upside down.

Lightly dust a pizza peel or inverted baking sheet with the coarse cornmeal or semolina to prevent sticking.

Take one dough ball and on a lightly floured surface press and stretch into a 10–12" round. Aim for a slightly thicker rim and a thin center. Avoid using a rolling pin if possible to retain air in the crust.

Transfer the shaped dough to the prepared peel. Spread about 1/2 cup of the tomato sauce over the center, leaving a 1/2–3/4" rim.

Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauce (about 4 oz per pizza).

Grate or sprinkle about 1 tablespoon Pecorino Romano over the top, keeping most of it away from the direct center to avoid burning.

Slide the pizza onto the preheated stone or baking sheet. Bake 6–9 minutes in a very hot oven, rotating halfway if needed, until crust is blistered and cheese is melted and slightly golden.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly but remain bright.

Finish with a light drizzle (about 1/2 teaspoon) of EVO over the top and a final dusting of Pecorino to taste. Let rest 1–2 minutes, slice, and serve.

Repeat shaping and topping steps for the second dough ball. If making ahead, assemble pizzas just before baking to avoid a soggy crust.

Any leftover sauce can be refrigerated for up to 3 days and the dough refrigerated for up to 24 hours or frozen for longer storage.