Og Margherita Pizza Recipe

Proof yeast and mix

In a large bowl combine 1.25 cups lukewarm water (about 95°F / 35°C) and 1 tsp instant dry yeast. Stir briefly and let sit 2 minutes. Add 3 cups 00 flour, 1.5 tsp fine sea salt, and 1 tbsp extra-virgin olive oil. Mix with a spoon until shaggy.

Knead

Turn dough out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on low for 6–7 minutes. Dough should be soft, slightly tacky but not sticky; add up to 1–2 tbsp extra flour if excessively sticky.

Bulk ferment

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel. Let rise at room temperature about 1.5–2 hours until roughly doubled. For more flavor, refrigerate covered for 12–24 hours — bring back to room temperature 1 hour before shaping.

Portion and rest

Divide dough into two equal portions (about 10–11 oz / 280–310 g each) for two 10–11" pizzas. Shape each into a tight ball, place on a lightly oiled tray, cover, and rest 30–60 minutes at room temperature to relax the gluten before shaping.

Make sauce while dough rests. Pour 14 oz San Marzano crushed tomatoes into a bowl. Season with 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper and 1 tsp extra-virgin olive oil. Stir gently — do not over-process or heat. Taste and adjust salt. Sauce should be bright, slightly chunky and balanced; set aside at room temperature.

Prepare cheese and basil. Tear 8 oz fior di latte into small-ish pieces or slices, and blot dry on paper towels to remove excess moisture. Pick 12 fresh basil leaves and pat dry.

Preheat oven with pizza stone or steel at highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven, place stone/steel on middle-high rack and heat to maximum.

Shape dough: on a surface dusted with 1 tbsp semolina or cornmeal, flatten one dough ball with fingertips into a disc, then gently stretch from center to edge into a roughly 10–11" round, leaving a slightly thicker 1/2" rim. Avoid overworking so dough stays airy.

Assemble pizza: place shaped dough on a pizza peel dusted with semolina. Spoon 1/3 to 1/2 cup San Marzano sauce onto center and spread gently in a circular motion leaving the rim bare. Distribute half the torn fior di latte evenly, leaving some gaps so sauce shows. Scatter 6 basil leaves (reserve others) across the top. Drizzle about 1/2 tbsp extra-virgin olive oil over pizza and sprinkle 1/8–1/4 tsp fine sea salt lightly.

Bake: slide pizza onto preheated stone/steel. Bake 6–8 minutes in a 500–550°F oven, rotating once halfway, until crust is blistered and leopard-spotted and cheese is melted with small golden spots. Baking time will vary with oven; watch closely.

Finish and serve: remove pizza to a cutting board. Scatter remaining basil leaves on top, drizzle remaining 1/2 tbsp extra-virgin olive oil over the pizza, and if desired sprinkle a pinch more salt. Let rest 1–2 minutes, slice and serve. Repeat assembly and bake with second dough ball.