Margherita Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar or honey, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 teaspoons olive oil. Mix until a shaggy dough forms.

Knead

Knead by mixer 6–8 minutes on medium speed, or by hand on a lightly floured surface 8–10 minutes, until the dough is smooth, elastic, and slightly tacky. Add a few drops of water or a tablespoon of flour only if needed.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1 to 1¼ hours, or until doubled in size.

Divide and rest

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape each portion into a smooth ball, place on a lightly oiled tray, cover, and rest 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

Drain the canned tomatoes into a bowl, reserving juices if desired for other uses. Crush the tomato flesh by hand or with a fork/potato masher until slightly chunky but saucy. If using whole fresh tomatoes instead, blanch, peel, core, and crush.

Season sauce

Add ¾ teaspoon sea salt, 1 teaspoon olive oil, and optionally ½ clove minced garlic and 2 torn basil leaves to the crushed tomatoes. Stir to combine. Do not cook—the classic Margherita uses a fresh uncooked tomato sauce for brightness.

Preheat oven

If using a pizza stone, place it on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, preheat oven to 500°F (260°C) and let it heat for 20 minutes.

Shape dough

On a lightly floured surface or on parchment dusted with semolina/cornmeal, press or stretch one dough ball into a 10–12 inch round, leaving a slightly thicker rim. Avoid a rolling pin if possible to preserve air in the crust.

Assemble pizza

Transfer shaped dough to a pizza peel or an inverted baking sheet dusted with semolina. Spread about 3/4 cup (adjust lightly) of the fresh tomato sauce evenly over the dough, leaving a 1/2-inch border. Tear or slice the 8 oz fresh mozzarella into 1/4-inch thick pieces and distribute evenly over the sauce.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500–550°F (260–290°C) for 6–10 minutes, rotating once halfway, until the crust is puffed and blistered and the cheese is melted and slightly golden in spots. Baking time depends on oven temperature—higher heat shortens time.

Finish

When the pizza comes out of the oven, immediately scatter fresh basil leaves (about 6 per pizza), drizzle with 1/2 tablespoon olive oil, and sprinkle 1/8–1/4 tsp coarse salt and a pinch of cracked black pepper. For best appearance, tear remaining basil and add a few leaves whole.

Rest and serve

Let the pizza rest 2 minutes to allow the cheese to set slightly. Slice into 6–8 slices and serve hot. Repeat assembly and baking for the second dough ball.