Margherita Pizza Recipe

Activate yeast

In a small bowl, combine the warm water (105–115°F) with sugar and sprinkle the active dry yeast on top. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl (or stand mixer bowl), combine the flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until shaggy, about 1–2 minutes.

Knead

Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium speed for 6–7 minutes). If dough is very sticky, add flour 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turn once to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1 to 1¼ hours, until doubled in size.

Divide and rest

Punch down the dough and divide into two equal portions for two 10–12" pizzas (or keep as one for a large pizza). Shape each into a tight ball, place on a lightly oiled tray, cover, and let rest 20–30 minutes before stretching.

While dough rises, make the sauce: pour the canned tomatoes into a bowl and crush by hand or pulse briefly in a blender/food processor to a slightly chunky consistency. Stir in the minced garlic, 1 tablespoon olive oil, ¾ teaspoon salt, ½ teaspoon dried oregano, and torn basil. Taste and adjust seasoning. The sauce should be simple and fresh — no cooking required for classic Margherita.

Preheat and prepare

Place a pizza stone on the middle rack (or an inverted heavy baking sheet) and preheat the oven to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. Sprinkle semolina or cornmeal on a pizza peel or an inverted baking sheet to prevent sticking.

Stretch dough

Working with one dough ball at a time, press from center to edges to flatten, then use your hands to stretch into a 10–12" round, leaving a slightly thicker rim. Avoid overworking; a thin center is desired. If dough resists, let it rest 5–10 minutes and try again.

Assemble pizza

Transfer stretched dough to the prepared peel dusted with semolina. Spoon ½ to ⅔ cup of the tomato sauce onto the center and spread with the back of a spoon in a thin layer, leaving a ½–1" border. Distribute half of the sliced/torn fresh mozzarella evenly over the sauce. Drizzle with a little olive oil (about ½ tablespoon) and sprinkle a pinch of salt and a few turns of black pepper.

Bake

Slide the pizza onto the preheated stone and bake for 6–9 minutes, rotating halfway, until crust is blistered and cheese is melted and slightly golden. Baking time will vary by oven temperature.

Finish and serve

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza, drizzle remaining ½ tablespoon olive oil, and sprinkle remaining salt if needed. Let rest 2 minutes, slice, and serve hot. Repeat assembly and baking with second dough ball.