Margherita Pizza Recipe

Proof yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

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

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium for 6–7 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch dough down, divide into two equal portions for two 10–12" pizzas (or keep whole for a single large pizza). Form each into a ball, cover and let rest 20–30 minutes to relax the gluten.

Sauté garlic

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Simmer sauce

Add the crushed tomatoes, dried oregano, salt, and black pepper. Stir, bring to a gentle simmer, then reduce heat to low and cook 10–12 minutes to slightly thicken. Remove from heat and cool to room temperature.

Optional seasoning

Taste and adjust seasoning with additional salt or a pinch of sugar if tomatoes taste acidic. Keep sauce modestly thin — you want saucy, not soggy.

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If your oven goes higher (550°F / 290°C), use the higher temp for a crisper crust.

Shape dough

On a lightly floured surface, stretch or roll one dough ball into a 10–12" round, leaving a slightly thicker rim. Avoid pressing out all the air for a lighter crust.

Top

Transfer dough to a well-floured pizza peel or a piece of parchment. Spread 1/2 cup (adjust to taste) of the cooled red sauce evenly over the dough, leaving the rim exposed. Tear fresh mozzarella into pieces and distribute evenly (about half of the 8 oz for one pizza). Drizzle with a little olive oil.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 7–10 minutes (depending on oven temperature) until the crust is blistered and cheese is melted and slightly browned.

Finish

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza, drizzle with remaining olive oil, and sprinkle 1/8–1/4 teaspoon fine sea salt and optional crushed red pepper to taste. Let rest 2 minutes, slice and serve.