Large Margherita Recipe

Activate yeast and mix

In a small bowl, combine warm water, sugar (if using) and active dry yeast. Stir and let sit 5–8 minutes until foamy. In a large mixing bowl or stand mixer bowl, whisk together flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead the dough

If using a stand mixer, knead with the dough hook on medium speed 5–7 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth, elastic, and slightly tacky. Add small sprinkles of flour only if dough is excessively sticky.

First rise

Oil a clean bowl lightly with 1/2 teaspoon olive oil, place the dough in it, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm draft-free place until doubled, about 60–90 minutes. For more flavor, you can refrigerate overnight (8–24 hours) — bring back to room temperature before shaping.

Shape

Once risen, gently deflate the dough and transfer to a lightly floured surface. Stretch or roll into a 14–16" round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or inverted baking sheet dusted with cornmeal/semolina so it slides easily.

Make the sauce while the dough rises: In a bowl, crush the canned San Marzano tomatoes by hand or pulse briefly if preferred. Stir in minced garlic, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon dried oregano and a pinch of black pepper. Taste and adjust seasoning. The sauce should be bright and slightly chunky — no cooking required for a classic Margherita.

If you prefer cooked sauce: warm 1 teaspoon olive oil in a small saucepan over medium heat, add the minced garlic and cook 30 seconds until fragrant, add crushed tomatoes, oregano, salt and pepper and simmer 8–10 minutes to thicken slightly. Cool before using.

Preheat the oven as hot as it will go (ideally 500–550°F / 260–290°C). If you have a pizza stone or steel, place it on the middle rack at least 45 minutes before baking to heat through. If using a baking sheet, preheat the sheet as well or use a hot oven.

Brush the stretched dough lightly with a little olive oil (optional). Spoon 1/2 to 2/3 cup of the tomato sauce onto the center of the dough and spread it in a thin, even layer leaving the outer 1/2–1 inch rim undressed.

Distribute the sliced or torn fresh mozzarella evenly over the sauced dough, leaving small gaps so the crust can brown. Season the cheese lightly with coarse/flaky salt and a little freshly ground black pepper or the optional crushed red pepper if desired.

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500–550°F (or 10–12 minutes at 475°F) until the crust is blistered and golden and the cheese is melted and slightly browned in spots.

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but remain bright. Drizzle with the remaining 1 tablespoon extra-virgin olive oil and sprinkle with flaky salt to taste.

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

Serve the pizza whole or cut into 8 slices. Offer extra olive oil, crushed red pepper, or grated Parmesan at the table if desired.