Margherita Pizza Recipe

Mix and activate yeast

In a large bowl or the bowl of a stand mixer, pour the warm water. Stir in the instant yeast and optional sugar/honey. Let sit 2–3 minutes until the surface is slightly foamy (if using active dry yeast; instant often doesn't foam much but will still activate).

Combine flour and salt

Add the flour and salt to the bowl (keep salt away from the yeast when first combining if mixing by hand). If using a stand mixer, fit with the dough hook.

Knead dough

Add the olive oil and mix/knead until a cohesive, slightly tacky dough forms. By mixer: 6–8 minutes on low–medium speed. By hand: 8–10 minutes on a lightly floured surface, folding and pressing until the dough is smooth and elastic. If dough is too sticky, add flour 1 tbsp at a time; if too dry, add up to 1–2 tbsp water.

First rise

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 1–1.5 hours (or refrigerate for a slow cold ferment 12–48 hours — bring back to room temperature before shaping).

Divide and rest

Punch down the dough gently to release gas. Divide into two equal portions for two 12-inch pizzas (or keep whole for a thicker 14–16" pizza). Shape each portion into a smooth ball. Cover and let rest 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

Pour the canned tomatoes into a bowl. Using your hands or a potato masher, crush the tomatoes to a chunky, slightly pulpy texture. Do not over-blend — a rustic sauce is traditional.

Season sauce

Stir in 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and the 4 torn basil leaves. Taste and adjust salt as needed. This sauce is not cooked — it's bright and fresh for Margherita pizza.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack of your oven. Preheat the oven as high as it will go (475–550°F / 250–290°C) for at least 45 minutes so the stone is very hot. If using a pizza steel, same procedure.

Shape dough

Lightly dust a pizza peel or an inverted baking sheet with semolina or cornmeal. On a lightly floured surface, press and stretch one dough ball from the center outward to form a 10–12" round with a slightly thicker edge. Avoid using a rolling pin if you want an airy crust.

Sauce and cheese

Spread 1/2 cup of the prepared tomato sauce evenly over the shaped dough, leaving a 3/4" rim for the crust. Distribute half of the mozzarella (about 4 oz) in even pieces or torn strips over the sauce.

Bake

Slide the pizza onto the preheated stone/steel. Bake 6–10 minutes depending on oven temperature: at higher temps (500–550°F) expect 5–7 minutes; at lower temps (475–500°F) expect 8–10 minutes. Look for a blistered, golden crust and melted, lightly browned cheese.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1/2 tbs extra-virgin olive oil, and sprinkle a pinch (about 1/8–1/4 tsp) of coarse sea salt and optional freshly ground black pepper. Let rest 1–2 minutes, then slice.

Repeat shaping, topping, and baking steps with the second dough ball and remaining sauce and cheese. If you refrigerated dough for a slow ferment, bring to room temperature before shaping to avoid tearing.