Margherita Pizza Recipe

Proof the yeast

Combine warm water (about 105–115°F / 40–46°C) with the sugar in a small bowl. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamed yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then knead by hand on a lightly floured surface 8–10 minutes or mix with the dough hook 6–8 minutes, until smooth, elastic, and slightly tacky. If dough is too dry add up to 1 tablespoon more water; if too sticky, dust with up to 1 tablespoon more flour.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free place for 1 to 1.5 hours, until doubled in size.

Divide and rest

Punch down the dough, turn onto a lightly floured surface and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each into a tight ball. Cover and let rest 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

Pour the canned tomatoes into a bowl and crush them by hand or pulse 1–2 times in a blender or food processor for a slightly chunky texture. Avoid over-blending; sauce should be fresh and bright.

Season sauce

In a small bowl combine crushed tomatoes, minced garlic, 1 teaspoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the optional 1/4 teaspoon dried oregano. Taste and adjust seasoning. Do not cook the sauce — Margherita uses fresh-tasting tomato.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to its highest setting (475–525°F / 245–275°C) for at least 45 minutes to ensure the stone is thoroughly heated. If using a home oven, 500–525°F gives the best crust.

Shape the dough

Generously dust a pizza peel or another inverted baking sheet with cornmeal or semolina. Take one dough ball and, on a lightly floured surface, press from the center outward with your fingertips, leaving a slightly thicker 1/2–3/4 inch rim. Stretch dough to about 12 inches, using gravity and your knuckles if preferred, keeping an even thickness and a puffy edge. Transfer stretched dough to the prepared peel.

Top the pizza

Spread a thin layer of the uncooked tomato sauce over the dough, leaving the rim bare (about 1/2 inch). Use about half the mozzarella (4 oz) torn into pieces and distribute evenly. Sprinkle a pinch (about 1/8 tsp) of salt over the cheese and a small crack of black pepper. Drizzle about 1/2 tablespoon olive oil over the top.

Bake

Slide the pizza from the peel onto the preheated stone or baking sheet. Bake 7–10 minutes at 500–525°F (times vary by oven and stone heat) until crust is deeply golden with some charred spots and cheese is melted and bubbling.

Finish

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but remain bright. Drizzle with the remaining 1/2 tablespoon olive oil and sprinkle the finishing 1/4 teaspoon salt and a small crack of black pepper. Let rest 2 minutes, slice, and serve hot.

Repeat the shaping, topping and baking steps for the second dough ball (or keep extra dough refrigerated for up to 24 hours or frozen for longer storage). Ensure each pizza uses the appropriate amounts of sauce, mozzarella and basil so flavors stay balanced.