Grand Slam Margherita Recipe

In a large bowl, combine 3 cups flour, 1 tsp instant yeast, and 1 tsp salt. Mix briefly to distribute the yeast and salt.

Add 1 cup warm water (about 105–115°F / 40–46°C) and 1 tbsp olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Add small dustings of flour if the dough is too sticky, but avoid adding too much.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size, about 1 to 1½ hours. For more flavor, refrigerate covered for up to 24 hours and bring back to room temperature before shaping.

When risen, gently deflate the dough and transfer to a lightly floured surface. Shape into a ball and let rest 10 minutes before stretching to make a 12–14" pizza. Dust a pizza peel or baking sheet with 1 tbsp coarse cornmeal or semolina to prevent sticking.

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

Add one 14 oz can crushed San Marzano tomatoes and 1 cup pomodoro sauce to the pan. Stir to combine.

Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp dried oregano if using. Bring the mixture to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to meld flavors and slightly thicken the sauce.

Taste and adjust seasoning. Remove from heat and let cool slightly before using — the sauce should be spoonable but not watery.

Preheat your oven to the highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet.

Stretch or roll the rested dough into a 12–14" round on a lightly floured surface, keeping a slightly thicker rim for the crust.

Transfer the stretched dough to the prepared peel or baking sheet dusted with cornmeal. Lightly brush the rim with a thin layer of olive oil.

Spread a thin, even layer (about 3/4 to 1 cup) of the San Marzano/pomodoro sauce over the dough, leaving a 1/2–3/4" border for the crust. Do not overload with sauce — Margherita benefits from a light hand.

Distribute 10 oz sliced/torn cow's milk mozzarella evenly over the sauced dough in slightly overlapping pieces so the cheese melts into creamy pools.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes (oven- and stone-dependent) until the crust is golden, blistered in spots, and cheese is melted and bubbly with light browning.

Remove the pizza from the oven and immediately scatter 8–10 fresh basil leaves over the hot cheese so they wilt slightly.

Drizzle 1 tbsp extra-virgin olive oil over the pizza and sprinkle 1/4 tsp fine sea salt evenly to finish. Let the pizza rest 2–3 minutes, then slice and serve.