Margherita Recipe

Bloom yeast

In a small bowl combine lukewarm water and the sugar or honey (if using). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon extra virgin olive oil.

Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, then increase speed and knead 6–8 minutes by mixer (or 8–10 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not sticky. Add small sprinkles of flour or drops of water as needed to reach the consistency.

Shape 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 1½–2 hours — or refrigerate for a slow cold ferment 12–48 hours (bring to room temp before shaping).

Divide the dough into two equal portions for two 10–11-inch pizzas (or keep whole for one large pizza). Shape each portion into a tight ball and let rest, covered, 30–60 minutes to relax the gluten before stretching.

Pour the canned San Marzano tomatoes into a bowl. Crush them by hand or use a fork/pastry blender for a slightly textured sauce. Do not over-process; classic Neapolitan-style pizza uses lightly crushed tomatoes.

Add 1/2 teaspoon fine sea salt, 1 teaspoon extra virgin olive oil, torn basil leaves (reserve some for topping), and a small grind of black pepper. Stir gently to combine and taste; adjust salt if necessary. Keep the sauce uncooked.

Set the sauce aside at room temperature while preheating your oven. If using refrigerated tomatoes, bring them to room temperature so they spread easily.

Preheat: Place a pizza stone or steel on the middle rack of your oven and preheat to the highest temperature possible (500–550°F / 260–290°C) for at least 45 minutes. If you have a pizza oven, follow the manufacturer's high-heat recommendations.

Stretch: On a lightly floured surface, press each dough ball from the center outward, leaving a 1/2–3/4-inch rim. Stretch by hand to a 10–11-inch round; avoid using a rolling pin to preserve air in the crust.

Prepare toppings: Drain excess moisture from the Fior di Latte by patting with paper towels and slicing or tearing into 1/2-inch pieces or 6–8 slices.

Assemble: Transfer stretched dough to a well-floured or semolina-dusted peel. Spoon 3/4 cup of the crushed San Marzano tomato sauce onto the dough, leaving the rim clear. Use the back of the spoon to spread in a thin, even layer. Scatter 4 ounces (half of the mozzarella) evenly over the sauce, leaving some open spots to allow blistering.

Bake: Slide the pizza onto the preheated stone or steel. Bake 5–8 minutes at 500–550°F (time will vary by oven and stone/steel). Look for a leopard-spotted blistered crust and melted, slightly browned cheese. Rotate the pizza halfway through baking for even color.

Finish: Remove the pizza from the oven. Immediately scatter fresh basil leaves on top, drizzle with about 1/2 tablespoon extra virgin olive oil, and season lightly with sea salt and a crack of black pepper if desired. Let rest 1–2 minutes, then slice and serve.

Repeat assembly and baking for the remaining dough and toppings.