Margherita (available Vegan) Recipe

Activate yeast

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

In a large mixing bowl, combine flour and sea salt. Make a well in the center.

Pour the foamy yeast mixture and 1 tablespoon olive oil into the flour well. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead for 8–10 minutes until smooth and elastic. If dough is too sticky, sprinkle a little more flour (up to 2 tbs). If too dry, add water 1 tsp at a time.

Form dough into a ball, coat lightly with olive oil, place in a bowl and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place for 1–1.5 hours, or until doubled in size.

Gently deflate the dough and divide into two equal portions (for two 11–12" pizzas) or keep whole for one large pizza. Let rest 20 minutes before shaping.

Pour canned San Marzano tomatoes into a bowl and crush by hand or pulse 1–2 times in a blender/food processor for a slightly textured sauce. Do not over-blend — sauce should be bright and slightly chunky.

Stir in 1 tablespoon extra virgin olive oil, 1/2 teaspoon sea salt, 1/8 teaspoon black pepper and the torn basil leaves. Taste and adjust seasoning. Keep sauce at room temperature (no cooking required for a fresh Neapolitan-style Margherita).

Preheat your oven to the highest setting (usually 500–550°F / 260–290°C). If you have a pizza stone or steel, place it on the middle rack and preheat for at least 45 minutes. If using a pizza oven, preheat per manufacturer instructions.

Lightly dust a pizza peel or baking sheet with semolina or cornmeal to prevent sticking.

On a lightly floured surface, gently stretch or roll one dough ball into an 11–12" round, leaving a slightly thicker rim for the crust. Do not compress the edge — keep some spring for a puffy crust.

Transfer the stretched dough to the prepared peel or baking sheet. Spread a thin layer (about 1/2 cup) of the San Marzano tomato sauce over the center, leaving the rim uncovered. Less is more — a true Margherita uses a light layer of sauce.

Tear the Fior di Latte into rough pieces and distribute evenly over the sauced dough. If using vegan mozzarella, use the same quantity, torn or sliced thinly.

Drizzle with a little extra virgin olive oil (about 1 teaspoon) over the top.

Bake on the preheated stone/steel or in the oven for 7–10 minutes at 500–550°F (260–290°C), or until the crust is puffed and charred in spots and the cheese is melted and bubbling. If using a home oven and no stone, bake on the lowest rack preheated for extra crisping, about 10–12 minutes.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza and finish with a light drizzle (about 1 tsp) of extra virgin olive oil and a pinch of flaky sea salt.

Let rest 1–2 minutes, slice and serve hot.

To make the pizza vegan: substitute vegan mozzarella for Fior di Latte. Choose a high-quality plant-based cheese that melts well (oat- or cashew-based). All other ingredients remain the same.

For best flavor, use authentic San Marzano DOP tomatoes and high quality extra virgin olive oil. Dough can be made ahead and cold-proofed in the refrigerator for up to 48 hours for more flavor — bring back to room temperature before shaping.