Margherita Pizza Recipe

Proof yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar or honey, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer, longer by hand).

Knead

Knead the dough on a floured surface or in the mixer for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky. If too sticky, sprinkle up to 2 tablespoons more flour.

First rise

Lightly oil a bowl, place the dough inside, and turn to coat. Cover tightly with plastic wrap or a damp towel. Let rise in a warm, draft-free spot until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep one for a thicker crust). Shape into tight balls, place on a floured tray, cover, and rest 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

Pour the canned tomatoes into a bowl. Crush by hand or pulse briefly in a blender/food processor for 3–5 short pulses to achieve a slightly chunky but spreadable texture. If using whole tomatoes, drain excess juice if very watery.

Sauté garlic

In a small skillet, warm 1 tablespoon olive oil over medium-low heat. Add the minced garlic and gently cook for 30–45 seconds until fragrant but not browned.

Combine and season

Add the crushed tomatoes to the skillet with garlic, stir in salt, pepper, dried oregano (if using), and sugar (if using). Simmer gently for 6–8 minutes to slightly reduce and concentrate the flavors. Remove from heat and stir in the fresh basil leaves. Let the sauce cool to room temperature before using (hot sauce will make the cheese soggy).

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack. Preheat oven to the highest setting (475–500°F / 250–260°C) for at least 30 minutes so the stone/sheet is very hot.

Shape crust

On a lightly floured surface sprinkled with semolina or cornmeal, take one dough ball and press from the center outward to form a 12-inch round, leaving a slightly thicker rim. Use your knuckles to stretch or a rolling pin if needed. Transfer the shaped dough to a pizza peel or another inverted baking sheet dusted with semolina.

Assemble pizza

Spread 3–4 tablespoons of the cooled tomato sauce evenly over the dough, leaving the outer rim clear. Distribute half of the sliced/torn fresh mozzarella (about 4 oz) in even pieces across the sauce. Drizzle lightly with a little olive oil and grind a pinch of black pepper.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–10 minutes, rotating once halfway if needed, until the crust is golden and blistered and the cheese is melted and bubbling with small brown spots.

Finish and serve

Remove pizza from the oven. Scatter fresh basil leaves over the hot pizza, drizzle with the remaining tablespoon of extra-virgin olive oil, and sprinkle with coarse sea salt to taste. Let rest 1–2 minutes, slice, and serve immediately. Repeat assembly and bake for the second pizza.