Margherita Recipe

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 5–7 minutes until foamy.

Mix dough

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

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead 5–7 minutes in a stand mixer with a dough hook). If dough is sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the risen dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each into a tight ball, place on a lightly oiled tray, cover and rest 20–30 minutes to relax the gluten before shaping.

While dough is rising, make the sauce. In a small saucepan heat 1 teaspoon extra-virgin olive oil over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add crushed tomatoes, salt, black pepper and dried oregano. Stir and simmer gently 8–10 minutes to meld flavors and slightly thicken. Remove from heat and let cool to room temperature.

Slice the fresh mozzarella into 1/4-inch (6 mm) slices and pat dry on paper towels to remove excess moisture. If using ball mozzarella, tear into pieces about the size of a quarter.

If using large tomatoes, slice thinly and season lightly with a pinch of salt to draw out excess moisture. For cherry tomatoes, halve and drain briefly on paper towels.

Tear fresh basil leaves from stems and set aside whole or roughly torn for garnish after baking.

Preheat oven to the highest setting (500–550°F / 260–290°C) at least 30 minutes before baking. If using a pizza stone, place it in the oven while preheating; otherwise use a heavy baking sheet turned upside down.

If baking on a pizza peel or sheet, dust with semolina or cornmeal. Lightly brush the pizza pan or peel with 1/2 tablespoon olive oil to prevent sticking.

On a lightly floured surface, press or roll one dough ball into a 12-inch circle, leaving a slightly thicker rim. Transfer to the prepared peel or baking sheet (onto the semolina).

Spread about 1/2 cup of the tomato sauce over the dough in a thin, even layer, leaving a 1/2-inch border. Less sauce gives a more classic Neapolitan-style result.

Distribute half of the sliced or torn mozzarella evenly over the sauce. Arrange tomato slices or halved cherry tomatoes evenly on top of the cheese.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–10 minutes (for 500–550°F) or until crust is blistered and golden and cheese is melted and slightly browned in spots. Baking time will vary with oven temperature and stone.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle with coarse sea salt and freshly ground black pepper to taste.

Let the pizza rest 2–3 minutes, then slice and serve hot. Repeat assembly and baking with the second dough ball if making two pizzas.