Margherita Pizza Recipe

Bloom yeast

In a small bowl, stir the warm water with the sugar/honey and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy. If it doesn’t foam, discard and start with fresh yeast.

In a large mixing bowl (or stand mixer fitted with a dough hook), combine the flour and salt. Make a well in the center.

Add the foamed yeast mixture and 1 tablespoon olive oil to the flour. Mix by hand or with the mixer on low until a shaggy dough forms, about 2–3 minutes.

Knead the dough on a lightly floured surface or with the mixer for about 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour, a little at a time.

Shape the dough into a ball, lightly oil the inside of a clean bowl, place the dough in the bowl, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

After the first rise, gently punch down the dough. Divide into 2 equal portions for two 10–11 inch pizzas (or keep whole for one large). Shape into tight balls, cover and rest 20–30 minutes before stretching.

While the dough rises, make the sauce. Pour the canned tomatoes into a bowl and crush them by hand or pulse 2–3 times in a blender/food processor for a slightly chunky texture. Do not overblend — sauce should be rustic.

Stir in the minced garlic, 1 teaspoon olive oil, salt, pepper, and dried oregano (if using). Add the torn or chiffonade basil and mix. Taste and adjust seasoning. Set aside at room temperature. The sauce is not cooked prior to baking.

Position oven rack in the lowest third of the oven and preheat the oven to the highest temperature it allows (500–550°F / 260–290°C) for at least 30 minutes. If using a pizza stone or steel, place it in the oven before preheating.

If using a pizza peel, dust it with the cornmeal or flour. On a lightly floured surface, take one dough ball and gently press from the center outward to form a 10–11 inch round, leaving a slightly thicker rim. Avoid excessive rolling to preserve air pockets.

Transfer the stretched dough to the dusted peel or an oiled baking sheet (cornmeal helps prevent sticking).

Spread about 1/2 to 3/4 cup of the prepared tomato sauce over the dough, leaving the outer edge bare. Use the back of a spoon and avoid over-saucing to prevent sogginess.

Distribute the sliced or torn fresh mozzarella evenly over the sauced dough, leaving small gaps for blistering. Drizzle with a little olive oil (about 1 teaspoon).

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 7–10 minutes at 500–550°F, or until the crust is golden with charred spots and the cheese is melted and slightly blistered. Baking time will vary with oven temperature and stone/steel presence.

If desired, finish under the broiler for 30–60 seconds to achieve extra charring—watch carefully to prevent burning.

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with the remaining olive oil (about 1 teaspoon), and sprinkle a pinch of fine sea salt. Let rest 2 minutes before slicing.

Repeat assembly and baking with the second dough ball (if applicable).

Slice the pizza into 6–8 slices and serve hot. Store any leftovers wrapped in foil or in an airtight container in the refrigerator for up to 2 days; reheat on a hot skillet or in a hot oven to crisp the crust.