Margherita Extra Recipe

Activate yeast

In a small bowl, combine the water (lukewarm, ~38°C / 100°F) and sugar (if using). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–7 minutes until foamy.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and the olive oil. Mix on low until the dough comes together (about 3–4 minutes by mixer or 6–8 minutes by hand).

Knead and first rise

Knead until the dough is smooth and slightly tacky but not sticky. If too sticky, add a tablespoon of flour at a time. Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1–1.5 hours until roughly doubled.

Portion and cold ferment (recommended)

Punch down the dough, divide into two equal portions (~350–360 g each). Shape each into a tight ball. Place in an oiled container, cover, and refrigerate for 12–48 hours for better flavor and texture. If short on time, proceed immediately after 30 minutes bench rest.

Bring to room temperature

If refrigerated, remove the dough balls 1–2 hours before baking to come to room temperature and relax for easier stretching.

Pour the San Marzano tomatoes into a bowl. Crush them by hand or pulse 1–2 times in a blender/food processor for a slightly chunky texture; avoid over-processing—classic Margherita sauce is uncooked. Stir in 1 tablespoon olive oil, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep chilled until ready to assemble.

Drain any excess liquid from the fior di latte by placing it on paper towels for 10–15 minutes; shred or thinly slice to make it easy to distribute evenly.

Halve the cherry tomatoes and pat dry if very juicy to avoid soggy spots.

Pick and wash basil leaves; pat dry. Keep some smaller leaves whole for final garnish and larger leaves can be torn.

If using burrata as the topping tip: bring burrata to room temperature and have it ready to place on the pizza immediately after baking.

Preheat oven

Place a pizza stone or steel on the middle rack and preheat the oven as high as it will go (ideally 275–300°C / 525–575°F) for at least 45–60 minutes. If using a home oven that maxes at ~250°C, preheat for 60 minutes. If you have a pizza oven or wood-fired oven, follow its recommended temperature (~400–500°C for Neapolitan-style).

Shape dough

On a lightly floured surface, take one dough ball and press from center to edge with your fingers to form a 1–2 cm rim, stretching to about 25–28 cm (10–11"). Avoid using a rolling pin to preserve gas in the rim. Dust a pizza peel with semolina or cornmeal.

Sauce and cheese

Spread 120–140 g (about 1/2 cup) of the prepared San Marzano sauce over the center of the dough, leaving a 1–2 cm border. Distribute about half of the fior di latte evenly over the sauce. Scatter a few halved cherry tomatoes over the top (reserve some for the other pizza). Drizzle a little olive oil (about 1/2 teaspoon) over the assembled pizza.

Bake

Slide the pizza onto the preheated stone/steel. Bake for 6–10 minutes in a very hot oven (home oven: 8–12 minutes), rotating once if necessary, until the crust is blistered and golden and the cheese is melted and slightly browned in spots. Baking time will vary with oven temperature.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the pizza. If using burrata, tear open the burrata and place it in the center or in small pieces over the hot pizza so the creamy interior warms slightly. Drizzle with the remaining olive oil. Repeat assembly and baking for the second pizza.

Slice and serve hot. Optionally add an extra scatter of fresh basil and a final light drizzle of extra-virgin olive oil. If using burrata, serve pizzas immediately so the creamy center is enjoyed warm and soft.