Margherita Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large bowl or stand mixer bowl, whisk together the flour and fine sea salt.

Form dough

Make a well in the flour, add the foamy yeast mixture and 1 tablespoon extra-virgin olive oil. Stir with a wooden spoon or use the dough hook on low until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or 5–7 minutes in a stand mixer on medium-low). If too sticky, add up to 2 tablespoons more flour, a little at a time.

First rise

Place the dough in a lightly oiled bowl, turn to coat, 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 dough, divide into two equal portions for two 10–12" pizzas (or keep whole for one large). Shape into rounds, cover, and let rest 15–20 minutes before stretching.

Prepare tomatoes

Crush the canned whole peeled tomatoes by hand or pulse 2–3 times in a blender/food processor until slightly chunky. Avoid over-pureeing; Margherita sauce should be bright and slightly textured.

Season

In a bowl, combine crushed tomatoes, 1 tablespoon olive oil, 1 teaspoon salt, and the optional 1 teaspoon dried oregano. Mince the garlic clove and either stir it in or smash it into the sauce for a subtle garlic note. Taste and adjust salt.

No-cook finish

For an authentic simple Margherita, do not cook the sauce — use it fresh on the dough. If you prefer a cooked sauce, simmer gently for 10–15 minutes to reduce and concentrate flavors, then cool before using.

Preheat oven

If using a pizza stone, place it on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, preheat the oven to 475–500°F (245–260°C).

Prepare work surface

Lightly dust a pizza peel or an inverted baking sheet with cornmeal or semolina to prevent sticking. If stretching on a work surface, dust the surface lightly.

Stretch dough

Take one rested dough ball and press from the center outward with your fingertips, leaving a slightly thicker rim. Stretch gently to a 10–12" circle. Avoid using a rolling pin if you want a puffier crust.

Add sauce

Spoon 1/2 to 3/4 cup of the prepared tomato sauce onto the stretched dough. Using the back of the spoon, spread the sauce in a thin, even layer, leaving a 1/2"–1" border around the edge.

Arrange mozzarella and tomatoes

Slice fresh mozzarella into 1/4"–1/3" slices and drain on paper towels to remove excess moisture. Scatter the slices evenly over the sauce. Thinly slice the ripe tomatoes and distribute on top, or use tomato slices sparingly to avoid excess moisture.

Bake

Carefully transfer the pizza to the preheated stone or baking sheet. Bake until crust is blistered and golden and cheese is melted and slightly browned at the edges, about 7–10 minutes at 500–550°F (if using very high heat) or 10–14 minutes at 475–500°F.

Finish with basil and oil

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle about 1 teaspoon to 1 tablespoon extra-virgin olive oil over the top. Sprinkle with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, or to taste.

Rest and serve

Let the pizza rest 2–3 minutes, then slice and serve hot. Repeat assembly and baking for the remaining dough ball.