Margherita Recipe

Activate yeast

Combine warm water (about 100–110°F / 38–43°C) and active dry yeast in a small bowl. Stir gently and let sit until foamy, about 5–8 minutes.

Mix dough

In a large bowl or the bowl of a stand mixer, combine 00 flour and fine sea salt. Make a well, add the foamy yeast mixture and 1 tablespoon extra-virgin olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook on medium speed for 6–7 minutes.

First rise

Form dough into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or a damp towel. Let rise at room temperature until doubled, about 1.5–2 hours. For more flavor, refrigerate covered for 12–24 hours and bring back to room temperature before shaping.

Portion

Divide dough into two equal pieces (for two 10–11" pizzas) or keep whole for one large pizza. Shape each piece into a tight ball and let rest, covered, 20–30 minutes before shaping.

Prepare tomatoes by pouring canned San Marzano tomatoes into a bowl. Crush by hand or with a fork until coarsely broken (leave some texture — do not purée).

Stir in 1 teaspoon fine sea salt and 1 teaspoon extra-virgin olive oil. Taste and adjust salt if necessary. No cooking required — the sauce is used raw for a fresh Margherita.

Preheat oven and stone: Place pizza stone or heavy baking steel on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that can't reach these temps, preheat as high as possible and allow longer heat-up time.

Shape the dough: On a lightly floured surface or on parchment, press and stretch each rested dough ball into a 10–11" round. Use your hands to thin the center while leaving a slightly thicker rim for the crust. Avoid using a rolling pin if you want a puffier crust.

Assemble the pizza: Transfer shaped dough to a well-floured pizza peel or an inverted baking sheet lined with parchment. Spoon an even layer (about 3/4 cup) of the crushed San Marzano sauce onto the dough, leaving a 1/2–3/4" rim. Tear or slice 4 oz (half of the fior di latte) of mozzarella and distribute pieces evenly over the sauce. Season lightly with 1/4 teaspoon fine sea salt and a few grinds of cracked black pepper. Drizzle with 1 teaspoon extra-virgin olive oil. If using fennel sausage, pre-cook: brown sliced sausage in a skillet over medium heat 4–5 minutes until cooked through and edges crisp; drain and scatter slices over the cheese now.

Bake: Slide the pizza onto the preheated stone/steel and bake for 6–10 minutes, rotating halfway, until the crust is puffed and charred in spots and the cheese is melted and bubbling. Baking time depends on oven temperature — hotter ovens yield shorter times.

Finish: Remove pizza from oven. Scatter fresh basil leaves (about 5 leaves per pizza) over the hot pizza so they wilt but stay bright. Tear remaining 4 oz fior di latte into pieces and place on top if you prefer fresher cheese pockets (optional). Drizzle with remaining 1 teaspoon extra-virgin olive oil and sprinkle remaining 1/4 teaspoon fine sea salt if desired. Let rest 1–2 minutes, slice and serve immediately.