Margherita Recipe

Activate yeast

In a small bowl, combine warm water (1.5 cups) and sugar/honey (1 tsp). Stir in active dry yeast (2 tsp). Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer, combine flour (3.5 cups) and salt (2 tsp). Add the foamy yeast mixture and 2 tbs olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with a dough hook 5–7 minutes until smooth and slightly tacky.

First rise

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

Divide and rest

Punch down the dough gently, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, cover, and rest 20–30 minutes at room temperature before shaping.

Prepare tomatoes

Crush the canned whole peeled tomatoes (1 cup) by hand or with a food mill/immersion blender to a rustic sauce — leave some texture, do not over-process.

Cook sauce

Heat 1 tbs olive oil in a small saucepan over medium-low heat. Add the minced garlic (2 tsp) and cook 30–45 seconds until fragrant but not browned. Add the crushed tomatoes, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp dried oregano (if using). Simmer gently 8–12 minutes to slightly thicken, stirring occasionally.

Finish sauce

Remove from heat and stir in torn fresh basil leaves (6 leaves). Taste and adjust seasoning. Let cool to lukewarm before using on the dough.

Preheat oven

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

Shape crust

On a lightly floured surface, gently stretch or roll each rested dough ball into a 12-inch round, keeping a slightly thicker rim. Do not deflate the edge too much to preserve airy crust.

Top pizza

Transfer stretched dough to a lightly floured pizza peel or the back of a sheet pan. Spread 1/3 to 1/2 cup of the cooled tomato sauce over the surface, leaving a 1/2–1 inch border. Scatter thinly sliced garlic (1 clove) sparsely across the sauce (optional — use sparingly to avoid burning). Drizzle a little olive oil (about 1/2 tbs per pizza).

Bake

Slide pizza onto the preheated stone or baking sheet. Bake 6–9 minutes at 500–550°F, rotating halfway, until crust is puffed and bottom is charred in spots. Baking time will vary depending on oven and stone temperature.

Finish & serve

Remove pizza from oven. Immediately scatter fresh basil leaves (4 per pizza) across the top, drizzle with remaining olive oil (about 1/2 tbs), and sprinkle a pinch of flaky salt (about 1/4 tsp). Let rest 1–2 minutes, slice and serve hot.