Margherita Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F) with the sugar/honey and sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic (or knead 6–7 minutes in a stand mixer with dough hook). Add a small dusting of flour if sticky, but keep dough slightly tacky.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions (for two 10–12" pizzas) or keep whole for one large pizza. Shape into balls, brush with a little oil, cover, and rest 20–30 minutes before shaping.

Prepare tomatoes

Pour canned tomatoes into a bowl and crush by hand or pulse briefly in a blender for a slightly chunky sauce. Reserve juices.

Cook sauce

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, salt, black pepper, dried oregano, and red pepper flakes if using. Stir and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered, for 12–15 minutes until slightly thickened. Taste and adjust salt. Remove from heat and let cool to room temperature before using (room temp sauce prevents soggy dough).

Roast tomatoes

Preheat oven to 400°F (200°C). Toss halved grape tomatoes with a pinch of salt and a tablespoon of the olive oil, spread on a small baking sheet cut-side up, and roast 12–15 minutes until softened and edges caramelize.

Infuse oil

While tomatoes roast, warm 1/4 cup olive oil in a small saucepan over low heat with smashed garlic and thyme for 3–4 minutes to infuse (do not let garlic brown). Remove from heat and let sit 5 minutes.

Combine and strain

Place roasted tomatoes into a jar, pour the warm infused oil over them, let cool 10 minutes, then strain oil through a fine-mesh sieve into a small bowl or bottle. Discard solids. Reserve oil for drizzling.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to highest temperature (500–550°F / 260–290°C) for at least 30 minutes. If using a pizza peel, dust it with cornmeal or semolina.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a 10–12" round, leaving a slightly thicker rim. Avoid using a rolling pin if you want an airy crust. Transfer to a cornmeal-dusted peel or parchment.

Sauce and cheese

Spread 1/2 cup of the cooled marinara sauce evenly over the dough, leaving the rim free. Tear or slice 4 oz fresh mozzarella and distribute evenly in small clusters to allow bubbling and slight browning.

Bake

Slide pizza onto the preheated stone or baking sheet. Bake 7–10 minutes (time will vary with oven temperature) until crust is golden and cheese is bubbling and slightly blistered. Rotate halfway for even browning.

Finish

Remove pizza to a cutting board. Immediately scatter fresh basil leaves over the hot pizza, drizzle 1–2 teaspoons of the roasted tomato oil evenly over the top, and finish with a light sprinkle of coarse sea salt and a crack of black pepper. Let rest 2 minutes, slice, and serve.

Repeat assembly and baking for the second dough ball. Leftover marinara keeps refrigerated up to 4 days. Roasted tomato oil can be stored refrigerated up to 1 week; bring to room temperature before using. For a crisper crust, pre-bake shaped dough 2–3 minutes before adding sauce and cheese.