Margherita Recipe

Activate yeast

In a measuring cup, combine lukewarm water and sugar (if using). Sprinkle the active dry yeast over the surface and let sit 5–8 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil.

Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.

Shape dough into a ball, lightly oil the surface, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1.5 hours. For better flavor, refrigerate for 12–24 hours after the initial 30–60 minute rise (cold ferment). Bring back to room temperature 1 hour before shaping.

Divide dough into two equal portions. Shape each into a tight ball and rest, covered, 20–30 minutes to relax the gluten before stretching.

Preheat oven with a pizza stone or steel on the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If you have a pizza peel, dust with semolina or cornmeal; otherwise use parchment paper.

Crush the San Marzano tomatoes by hand or pulse 1–2 times in a blender/food processor until mostly smooth but slightly chunky. Do not over-blend—sauce should be fresh and bright.

Transfer tomatoes to a bowl, stir in minced garlic, 1/2 teaspoon salt, 1 teaspoon olive oil, and dried oregano if using. Tear or chiffonade 1–2 basil leaves and stir into the sauce. Taste and adjust salt. No cooking required—this is a raw style pizza sauce.

On a lightly floured surface or on parchment, gently press and stretch one dough ball from center to edge into a 12-inch disc, leaving a slightly thicker rim for the crust. Avoid using a rolling pin if you want a light airy crust.

Lightly dust the peel or parchment with semolina or cornmeal. Transfer the stretched dough to the peel/parchment.

Spread 1/2 cup of the tomato sauce over the dough, leaving a 3/4–1 inch border. Use the back of a spoon to make even thin layer; avoid over-saucing — too much liquid sogs the crust.

Tear or slice the fresh mozzarella into 1/4-inch slices or 1/2-inch torn pieces and distribute evenly over the sauce (about 4 oz per pizza).

Drizzle about 1/2 tablespoon olive oil over the top and sprinkle a pinch (~1/8 tsp) of salt and a light grind of black pepper.

Slide the pizza onto the preheated stone or steel. Bake at highest oven temperature for 6–10 minutes, rotating halfway through, until crust is blistered and golden and cheese is melted with occasional brown spots. Baking time depends on oven and heat source—watch closely.

Remove pizza with a peel or oven mitted hands. Immediately scatter 6 fresh basil leaves over the hot pizza so they wilt but remain bright. Repeat process for second pizza.

Let the pizza rest 1–2 minutes, then slice and serve hot. Optionally finish with a light drizzle of extra-virgin olive oil.