Classic Margherita Recipe

Activate yeast

In a small bowl, combine warm water (1 cup), granulated sugar (1/2 tsp) and active dry yeast (2 1/4 tsp). Stir gently and let sit for 5–10 minutes until foamy.

Mix and knead

In a large bowl, whisk together 3 cups all-purpose flour and 1 1/4 tsp fine sea salt. Make a well, add the foamy yeast mixture and 1 tbsp extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead 6–8 minutes in a stand mixer with a dough hook). If dough is sticky, add up to 2 tbsp more flour, a little at a time.

First rise

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 1–1.5 hours, until doubled in size.

Divide and rest

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

Make quick tomato sauce: In a bowl, crush the canned tomatoes by hand or with a fork until slightly chunky. Stir in 1 tbsp extra-virgin olive oil, 1 minced garlic clove, 1/2 tsp fine sea salt, 1/4 tsp dried oregano and the torn fresh basil leaves (about 6). Taste and adjust salt. No cooking required — the sauce should be bright and fresh. Set aside while dough rests.

Preheat oven and prepare peel/pan: If using a pizza stone, place it on the middle rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes. If using a baking sheet, preheat oven to 500°F (260°C) and lightly oil or dust with cornmeal/semolina.

Shape the dough: On a surface lightly sprinkled with flour or on a piece of parchment dusted with cornmeal, press and stretch one dough ball from center outward into a 10–12" round, leaving a slightly thicker rim for the crust. Do not use a rolling pin if you want a thinner center and airy edge — use your hands to stretch.

Assemble pizza: Transfer shaped dough to a pizza peel or baking sheet dusted with cornmeal. Spread 1/2 of the tomato sauce evenly over the dough, leaving a 3/4" rim. Distribute half of the fresh mozzarella (about 4 oz) evenly in slices or torn pieces. Drizzle lightly with 1/2 tbsp extra-virgin olive oil and sprinkle 1/8 tsp cracked black pepper and a pinch (about 1/8–1/4 tsp) fine sea salt.

Bake: Slide pizza onto the preheated pizza stone or place baking sheet in the oven. Bake for 8–12 minutes at 500–550°F, or until the crust is golden and blistered and the cheese is bubbly and beginning to brown in spots. Baking time varies with oven temperature and stone.

Finish and serve: Remove pizza from oven. Tear and scatter fresh basil leaves (about 6 per pizza) over the hot pizza. Drizzle with remaining olive oil (about 1/2 tbsp). Let rest 2 minutes, slice and serve. Repeat assembly and baking for the second dough ball if making two pizzas.