Big Cheese Margherita Recipe

Activate yeast and combine

In a medium bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large mixing bowl whisk together flour and salt. Make a well in the center.

Add foamy yeast mixture and 2 tablespoons olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead 6–7 minutes on low–medium speed.

Form dough into a ball, rub lightly with 1/2 teaspoon olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

After the first rise, gently punch down the dough and turn it out onto a floured surface. For a single large pizza, gently shape into a 12–14 inch disk; for two smaller pies divide into two balls and let rest 10 minutes before stretching.

While the dough is rising, prepare the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat.

Add minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add crushed tomatoes, tomato paste, dried oregano, salt and black pepper. Stir to combine and bring to a gentle simmer.

Simmer uncovered 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust salt/pepper. Remove from heat and let cool to room temperature before using (warm sauce can make dough soggy).

Preheat oven to 500°F (260°C) at least 30 minutes before baking with a pizza stone or inverted baking sheet on the middle rack. If you have a pizza steel, use it.

Stretch or roll the dough to a 12–14 inch round on a lightly floured surface, leaving a slightly thicker edge for the crust. Transfer to a piece of parchment paper or a well-floured pizza peel dusted with semolina or cornmeal.

Spread an even layer (about 3/4 to 1 cup) of the cooled tomato blend over the dough, leaving a 3/4–1 inch border.

Distribute the mozzarella evenly over the sauce so the cheese covers most of the surface but small sauce pockets remain; use thin slices or shredded mozzarella for even melting.

Slice the roma tomato into 1/8–1/4 inch rounds. Arrange the slices evenly on top of the cheese.

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake 8–12 minutes until the crust is golden and blistered and cheese is bubbling and lightly browned. Baking time will vary by oven; watch closely after 7 minutes.

If desired, for additional blistering, switch to the broil setting for 30–60 seconds—watch carefully to avoid burning.

Remove pizza from oven and transfer to a cutting board. Sprinkle with grated Parmesan (optional), flaky sea salt and cracked black pepper. Drizzle with 1 teaspoon olive oil.

Tear or chiffonade fresh basil leaves and scatter over the hot pizza so the basil wilts slightly but remains bright.

Let the pizza rest 2–3 minutes, then slice and serve hot.