Margherita Pizza Recipe

Activate 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 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer bowl, whisk together flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead by hand about 8–10 minutes until smooth and elastic (or knead 6–7 minutes in a stand mixer on medium speed). Add small dustings of flour only if dough is too sticky.

First rise

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

Divide and rest

Punch down the risen dough and divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large). Shape each into a tight ball, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

Bring a pot of water to a boil. Score a small X at the bottom of each tomato. Blanch tomatoes in boiling water 20–30 seconds, then transfer to an ice bath. Peel off skins, remove cores, and roughly chop the tomatoes.

Cook sauce briefly

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add chopped tomatoes, 1 teaspoon salt, and 1 teaspoon black pepper. Simmer gently 8–12 minutes, breaking tomatoes down with the back of a spoon until slightly thickened but still fresh-tasting.

Finish sauce

Remove from heat, stir in chopped fresh basil, and let cool slightly. Taste and adjust seasoning. The sauce should be fresh, bright and not too watery—use a few spoonfuls per pizza.

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 30 minutes so the surface is very hot. If using a home oven that doesn't reach 500°F, preheat to its maximum.

Shape crust

On a lightly floured surface or on a piece of parchment dusted with cornmeal/semolina, flatten a rested dough ball with your fingers, then gently stretch and press from the center outward into a 10–12-inch round while keeping a slightly thicker rim for the crust. Avoid using a rolling pin if you want a light airy edge.

Assemble pizza

Lightly brush the dough rim with a little olive oil. Spread 3–4 tablespoons of the fresh tomato sauce over the pizza, leaving a 1/2–3/4 inch border. Tear or slice fresh mozzarella into pieces and distribute evenly over the sauce. Sprinkle with a pinch (~1/4 tsp) of salt over the cheese.

Bake

Using a peel or the back of a baking sheet, transfer the pizza on parchment (or directly) onto the preheated stone/sheet. Bake 6–10 minutes until the crust is blistered and golden and the mozzarella is melted and slightly bubbling. Baking time varies by oven temperature and stone heat.

Finish and serve

Remove pizza from oven. Immediately scatter fresh whole basil leaves over the hot pizza and drizzle with remaining olive oil (about 1 teaspoon). Let rest 1–2 minutes, slice and serve hot. Repeat with the second dough ball if making two pizzas.