Margherita Recipe

Activate yeast

In a small bowl, combine the lukewarm water, sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a rough dough forms, about 2–3 minutes by mixer or 4–6 minutes by hand.

Knead

Knead until the dough is smooth and elastic: about 6–8 minutes by hand or 4–6 minutes in a stand mixer on medium speed. The dough should be slightly tacky but not sticky. Add a teaspoon of flour or a few drops of water if needed to adjust consistency.

First rise

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

Divide and rest

Punch down the dough and divide into two equal pieces. Shape each into a tight ball, place on a lightly floured tray, cover, and let rest 20–30 minutes. This relaxes the gluten and makes stretching easier.

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 30 minutes before baking.

Shape

On a surface dusted with semolina or cornmeal, press and stretch one dough ball into a 12" round, leaving a slightly thicker rim. Avoid using a rolling pin if you want an airy rim; use your hands to stretch from the center outward.

Make sauce

Pour the canned tomatoes into a bowl and crush them by hand or with a fork until slightly chunky. In a small saucepan heat 1 tablespoon olive oil over medium heat, add the minced garlic and sauté just until fragrant (20–30 seconds) without browning. Add the crushed tomatoes, 1/2 tsp salt, and dried oregano. Simmer gently 8–12 minutes until slightly reduced. Stir in 6 fresh basil leaves torn by hand off the stems. Remove from heat and let cool.

Taste and adjust

Taste the sauce and adjust salt if necessary. The sauce should be bright and slightly sweet, not overly concentrated. Use at room temperature or slightly warm on the pizza.

Top the pizza

Spread about 4–5 tablespoons (roughly 1/3 cup / 80 ml) of the tomato sauce evenly over the shaped dough, leaving a 1/2"–1" rim. Distribute 125 g of torn or sliced fresh mozzarella evenly (for one pizza). Drizzle lightly with a small amount of olive oil (about 1/2 tsp). Sprinkle a pinch of salt and a little black pepper over the cheese.

Transfer to oven

If using a pizza peel, dust it with semolina, transfer the assembled pizza onto the peel and quickly slide it onto the preheated stone. If using a baking sheet, assemble on an inverted, semolina-dusted baking sheet and transfer to the oven. Work quickly to keep the oven heat steady.

Bake

Bake at the highest oven temperature for 7–10 minutes, rotating halfway through if needed, until the crust is blistered and golden and the cheese is melted and slightly bubbling. Baking time varies with oven temperature and stone; watch for charred spots on the crust.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves (5 per pizza) over the hot pizza and drizzle with remaining olive oil (about 1/2 tsp). Let rest 1–2 minutes, then slice and serve.