Large Margherita Pizza Recipe
Make Large Margherita Pizza Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Topping & Finish
Method
Dough
- 1
Activate yeast
In a small bowl, combine lukewarm water (325 ml) and sugar/honey (3 g). Sprinkle the active dry yeast (7 g) over the surface, stir gently, and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large mixing bowl (or stand mixer bowl), combine the flour (550 g) and salt (12 g). Make a well, pour in the yeast mixture and olive oil (15 ml). Mix with a wooden spoon or low-speed hook until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic. If using a stand mixer, knead on low speed 6–8 minutes. Dough should be slightly tacky but not sticky; add up to 10–20 g more flour only if excessively sticky.
- 4
- 5
Portion
For a large pizza (about 14–16 inches / 35–40 cm), shape the dough into one ball of approximately 600–650 g. If you made more dough, divide accordingly. Let the dough ball rest 30 minutes at room temperature, covered, before shaping.
- 6
Shape crust
On a lightly floured surface, press the dough from the center outward with your fingertips to push gas out and form a 10–12 inch disc, leaving a 1–1.5 inch rim. Stretch gently with your knuckles or by draping over your fists to reach the desired diameter without tearing the rim.
Sauce
- 7
Prepare tomatoes
Crush the canned San Marzano tomatoes by hand into a bowl, leaving a slightly chunky texture. Alternatively, pulse briefly in a blender (1–2 quick pulses) for a smoother sauce.
- 8
Season sauce
Mince or smash the garlic clove (1 clove) and discard the green shoot if desired. Stir the garlic, 15 ml olive oil, chopped fresh basil (6 g), salt (2 g), and optional sugar (1 tsp) into the crushed tomatoes. Taste and adjust salt. Do not cook the sauce; a raw, simply seasoned tomato sauce is traditional for Margherita.
- 9
Strain (optional)
If the sauce is too watery, drain a little of the excess liquid through a fine sieve or let it sit 10–15 minutes so some liquid separates, then spoon off excess to avoid a soggy crust.
Topping & Finish
- 10
Preheat oven
Place a pizza stone or steel on the middle rack of the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that reaches 500°F, preheat to 500°F. If you have a pizza oven, follow manufacturer guidance for high temp.
- 11
Assemble pizza
Transfer the shaped dough to a well-floured pizza peel or an inverted baking sheet dusted with semolina or flour. Spread 120–150 g (about 1/2 cup) of the prepared tomato sauce over the dough, leaving the rim untouched. Distribute the torn mozzarella (300 g) evenly in pieces, leaving some small gaps so cheese melts into the sauce. Sprinkle a pinch of salt (1 g) over the top and drizzle 10 ml extra-virgin olive oil over the cheese.
- 12
Bake
Slide the pizza onto the preheated stone/steel and bake for 6–10 minutes at 500–550°F, rotating halfway if necessary for even browning. Bake until the crust is blistered and golden with some charred spots and cheese is melted and slightly bubbling.
- 13
Finish and serve
Remove pizza from oven, immediately scatter fresh basil leaves (12 g) over the hot pizza so they wilt but remain bright. Drizzle remaining 5 ml olive oil, sprinkle optional crushed red pepper flakes (1 tsp) if desired. Let rest 1–2 minutes, slice into 6–8 slices, and serve hot.