Margherita Recipe

Activate yeast

Warm the water to about 100–105°F (38–40°C). In a small bowl, sprinkle the active dry yeast and sugar over the water. Let sit 5–7 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix with a spoon until shaggy, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low for 6–8 minutes.

Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1.5–2 hours or until doubled. For better flavor, refrigerate covered for 12–24 hours; bring back to room temperature before shaping (about 1 hour).

Once risen, turn the dough onto a floured surface, divide into 2 equal portions (~350 g each), shape into tight balls, cover, and let rest 30 minutes before stretching.

Crush the canned San Marzano tomatoes by hand in a bowl or pulse briefly in a blender for 1–2 short pulses to keep a slightly chunky texture.

Stir in 1 tsp fine sea salt, 1 tsp cracked black pepper, and 1 tsp olive oil. Tear in 4 basil leaves and mix gently. Taste and adjust salt. Do not cook — keep the sauce raw for a bright flavor.

Set sauce aside at room temperature while shaping the dough. Use about 100–150 g sauce per 12-inch pizza.

Preheat your oven as hot as it will go (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If using a home oven, place the stone on the highest safe rack for a blistered crust. If using a pizza oven, heat to 750–900°F (400–480°C) following manufacturer instructions.

Dust a pizza peel or inverted baking sheet with semolina or cornmeal to prevent sticking.

Take one dough ball and gently press from the center out to form a 12-inch round, leaving a slightly thicker rim. Avoid overworking to keep airy edges. Do not use a rolling pin if you want a light crust.

Spread 100–150 g of the tomato sauce evenly over the dough, leaving the rim clear.

Distribute about 125 g torn fior di latte evenly over the sauce in small pieces so cheese melts uniformly. Sprinkle half of the grated Grana Padano (about 15 g) over the top.

Slide the pizza onto the preheated stone/steel and bake: in a home oven at 500–550°F for 7–10 minutes until crust is puffed and blistered and cheese is melted and slightly golden. In a high-heat pizza oven, bake 60–90 seconds, rotating as needed.

Remove pizza from oven. Immediately tear and scatter 4 fresh basil leaves, drizzle about 1/2 tbs extra-virgin olive oil, and finish with the remaining Grana Padano (about 15 g). Let rest 1–2 minutes, then slice and serve.

Repeat with the second dough ball for the second pizza.

Serve hot. Leftover pizza can be refrigerated in an airtight container for up to 2 days and reheated in a hot oven or skillet until crisp.