Og Margherita Recipe

Bloom yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) with the active dry yeast and sugar or honey. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the foamed yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or your hand until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with dough hook on medium speed for 6–7 minutes.

First rise

Form dough into a ball, coat lightly with a drizzle (about 1/2 tsp) of olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled in size, about 1 to 1.5 hours (time depends on room temp).

Portion and rest

Punch dough down and divide into two equal pieces for two 10–12-inch pizzas (or keep whole for one large). Shape each into a tight ball, place on a floured tray, cover, and rest 20–30 minutes to relax the gluten before stretching.

Prepare sauce

While the dough rises, pour the crushed San Marzano tomatoes into a bowl. Add 1/2 tsp salt, 1 tsp olive oil, torn basil leaves, and the optional dried oregano. Stir gently to combine. Do not overwork—sauce should be bright and slightly chunky. Taste and adjust salt as needed.

Optional simmer

If you prefer a thicker, cooked sauce, transfer to a small saucepan and simmer gently 10–12 minutes to concentrate flavor. Let cool to room temperature before using.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes to 1 hour. If using a pizza steel, preheat similarly.

Stretch dough

On a lightly floured surface, press a dough ball from the center outward leaving a 1/2–1-inch rim. Stretch gently using your knuckles to a 10–12-inch round, maintaining an edge for the crust. Do not use a rolling pin if you want an airier rim.

Prepare peel

Lightly dust a pizza peel or the back of a baking sheet with cornmeal or semolina to prevent sticking. Transfer the stretched dough to the peel.

Assemble pizza

Spread a thin, even layer (about 3–4 tablespoons) of the tomato sauce over the dough, leaving the rim untouched. Distribute the torn or sliced fresh mozzarella evenly, leaving small gaps for bubbling. Drizzle about 1 tsp olive oil lightly over the top and sprinkle a pinch of salt and optional pepper.

Bake

Slide the pizza onto the preheated stone or steel. Bake 6–9 minutes at 500–550°F (time varies by oven and stone). Look for blistered, charred spots on the crust and melted, slightly browned cheese. Rotate halfway if your oven has hot spots.

Finish and serve

Remove pizza from oven onto a cutting board. Immediately scatter fresh basil leaves over the hot pizza, and finish with a light drizzle (about 1 tsp) of extra-virgin olive oil and a small pinch (about 1/4 tsp) of fine sea salt. Let rest 1–2 minutes, then slice and serve.