Margherita Pizza Recipe

Activate yeast and mix

In a medium bowl, stir warm water, sugar and yeast. Let sit 5 minutes until foamy. If no foam after 7–10 minutes, yeast may be inactive; start over.

Combine ingredients

In a large bowl or stand-mixer bowl, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms (about 2–3 minutes by mixer).

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, or knead 4–5 minutes with a stand mixer on medium-low. The dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if too wet.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

After rising, punch down dough and divide into two equal portions for two 10–12-inch pizzas (or keep whole for a larger pizza). Let rest 10 minutes, then stretch or roll each portion into a 10–12-inch round on a surface dusted with cornmeal or flour to prevent sticking.

Make sauce

While dough rises, heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add canned tomatoes (crush by hand or with a spoon), dried oregano, salt, pepper and optional sugar. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Optional blend

For a smoother sauce, cool slightly and pulse 2–3 times in a blender or use an immersion blender until the desired texture is reached. The sauce should be spreadable but not watery.

Preheat oven

Place an oven rack in the lowest position and preheat the oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven during preheat. If using a pizza pan or baking sheet, preheat the sheet as well.

Assemble pizza

Transfer stretched dough to a pizza peel or an inverted baking sheet dusted with cornmeal. Using the back of a spoon, spread a thin layer (about 3/4 cup) of the tomato sauce, leaving a 1/2–3/4 inch rim. Distribute the sliced or torn fresh mozzarella evenly over the sauce (about 8 oz). Sprinkle the dried oregano lightly if using and season the cheese with a pinch of finishing salt (about 1/8–1/4 tsp).

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 8–10 minutes, or until crust is golden brown and cheese is bubbly with slight browning. Baking time will vary with oven temperature and stone; watch closely after 7 minutes.

Finish

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza (tearing larger leaves). Drizzle with 1 teaspoon extra-virgin olive oil. Let rest 2 minutes, then slice and serve.