Margherita Pizza Recipe

Activate yeast

Pour warm water (about 105–110°F / 40–43°C) into a small bowl. Stir in sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy and bubbly.

Mix dough

In a large bowl combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir with a spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 6–8 minutes.

First rise

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

Divide & rest

Punch down the dough and divide into 2 equal portions for two 10–12" pizzas (or keep whole for one large). Shape into tight balls, place on a tray, cover, and rest 20–30 minutes before shaping.

Sauté garlic

While the dough rises, warm 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Simmer sauce

Add the crushed tomatoes, dried oregano, salt, black pepper, and optional 1/2 tsp sugar to the pan. Stir and let simmer gently for 10–12 minutes to thicken slightly and meld flavors. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat the oven to the highest temperature (475–500°F / 245–260°C) for at least 30 minutes.

Shape dough

On a surface dusted lightly with cornmeal or flour, press or stretch one dough ball from the center outward to form a 10–12" round. Keep a slightly thicker edge for the crust and avoid overworking the dough. If it resists, let it rest 5 minutes and continue.

Add sauce

Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with cornmeal/flour. Spread a thin, even layer (about 1/3 to 1/2 cup) of the cooled tomato sauce over the base, leaving a 1/2" border.

Add cheese and tomatoes

Distribute the sliced or torn fresh mozzarella evenly over the sauced dough. Arrange the thin tomato slices between cheese pieces so the cheese melts around them rather than completely covering them.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes (depending on oven temperature) until the crust is golden and blistered and cheese is melted and slightly browned in spots. Rotate halfway if necessary for even browning.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza. Drizzle about 1 teaspoon to 1 tablespoon olive oil over the top, and sprinkle coarse salt and freshly ground black pepper to taste. Let rest 2–3 minutes, then slice and serve.

Repeat shaping and baking steps with remaining dough and ingredients. Serve pizzas hot, optionally with extra basil or a light drizzle of olive oil.