Margherita Pizza Recipe

Activate & Mix

In a large mixing bowl combine warm water, instant yeast and sugar. Stir and let sit 2–3 minutes until foamy. Add flour and salt, then olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or mix with a stand mixer on medium-low for 4–5 minutes). If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

First Rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a clean towel and let rise in a warm draft-free spot for 1–1.5 hours, or until doubled in size.

Divide & Rest

Gently deflate the dough and divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large). Shape each into a ball, place on a lightly oiled tray, cover and let rest 20–30 minutes to relax the gluten before shaping.

Prepare Sauce

While dough is rising or resting, place crushed tomatoes in a bowl. Stir in minced garlic, 1 tsp olive oil, salt, pepper and dried oregano (if using). Taste and adjust seasoning. The sauce should be slightly loose—no need to cook; for a cooked sauce, simmer 10 minutes on low and cool.

Preheat Oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes so the surface is very hot. If using a home oven that only goes to 475°F (245°C), preheat as hot as it goes and allow extra time for browning.

Shape Dough

On a surface dusted with semolina or cornmeal, flatten one dough ball with your fingers, then stretch gently into a roughly 12-inch circle leaving a slightly thicker rim. Avoid rolling pin if you want an airy crust. Transfer stretched dough to a pizza peel or an inverted sheet dusted with semolina/cornmeal.

Dress Pizza

Brush a little olive oil on the dough rim. Spread about 3/4 cup of the tomato sauce over the center, leaving the rim bare. Tear or slice fresh mozzarella into pieces and distribute evenly over the sauce. Add thin tomato slices if using. Season lightly with a pinch of the finishing salt and crushed red pepper if desired.

Bake

Slide pizza onto the preheated stone or baking sheet. Bake 7–10 minutes at 500°F (260°C) (or 9–12 minutes at 475°F/245°C), until crust is blistered and golden and cheese is bubbling with slight browning.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 tsp olive oil, and sprinkle remaining finishing salt to taste. Let rest 2–3 minutes before slicing so cheese sets slightly.

Slice pizza into 6–8 wedges and serve hot. Offer extra crushed red pepper and olive oil at the table.