Margherita 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 rest 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well, pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is very sticky, add up to 1 tablespoon more flour.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot for 45–60 minutes, or until doubled in size.

Shape

Punch dough down, transfer to a floured surface, and gently shape into a 10–12-inch round. Let rest 10 minutes before stretching to final 12-inch diameter.

Combine the crushed tomatoes, 1 teaspoon olive oil, grated garlic, 1/4 teaspoon salt, black pepper, and dried oregano in a small bowl. Taste and adjust seasoning. The sauce should be fresh and slightly thin — no cooking required for a classic Margherita. Set aside at room temperature.

Slice or tear the fresh mozzarella into small pieces and pat dry on paper towels to remove excess moisture. Pick and wash basil leaves, then gently pat dry. Have the olive oil and finishing salt ready.

Preheat Oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to the highest setting (500–550°F / 260–290°C) for at least 30 minutes.

Prepare peel or pan

Lightly sprinkle semolina or cornmeal and a little flour on a pizza peel or an inverted baking sheet to prevent sticking.

Stretch and top

Stretch the dough to a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to the prepared peel. Spread about 3/4 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border. Distribute the 6 oz of mozzarella evenly in small clusters on top of the sauce.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 6–10 minutes, rotating once halfway if needed, until the crust is puffed and blistered and the cheese is melted with small golden spots. Baking time varies with oven temperature.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves across the hot pizza (they will wilt slightly but remain bright). Drizzle 1 tablespoon extra-virgin olive oil over the top and sprinkle 1/8 teaspoon finishing salt and optional crushed red pepper if using.

Rest and serve

Let the pizza rest 2–3 minutes, then slice into 6 slices and serve hot.