Margherita Pizza Recipe

Proof yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic. Alternatively, mix and knead in a stand mixer with a dough hook for 6–8 minutes.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1–1.5 hours.

Punch down the dough, divide if making two pizzas (this recipe makes one large 12–14" pizza or two smaller), and let rest 10 minutes before shaping.

Finely mince the garlic. In a small saucepan, warm 1 tablespoon extra-virgin olive oil over medium-low heat. Add garlic and cook gently 30–45 seconds until fragrant, do not brown.

Add the crushed San Marzano tomatoes, salt, and black pepper. Stir, bring just to a simmer, then reduce heat and simmer gently 8–10 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat your oven as hot as it will go (500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, invert it and preheat as well.

On a lightly floured surface, stretch or roll the rested dough into a 12–14" circle, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

Spread a thin layer (about 1/2 to 3/4 cup) of the cooled San Marzano sauce over the dough, leaving the rim bare. Less is better to avoid a soggy pizza.

Tear the fresh mozzarella into pieces and distribute evenly over the sauce. Scatter the sliced sun-dried tomatoes evenly, keeping them moderate so they don’t overwhelm the pizza.

Sprinkle the grated Pecorino Romano and Parmesan lightly over the top.

Slide the pizza onto the preheated stone or baking surface and bake 7–10 minutes, rotating halfway, until the crust is blistered and golden and the cheese is melted and bubbling. Baking time will vary with oven temperature and stone/steel.

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle basil oil evenly over the top (about 1 tablespoon).

Let rest 2–3 minutes, then slice and serve. Optionally finish with an extra sprinkle of Pecorino or Parmesan to taste.