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Margherita Pizza Recipe

Name: The Biltmore Taverns Margherita Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 1.5 cups warm water (about 105–115°F / 40–46°C); 2 tsp active dry yeast; 2 tsp fine sea salt; 2 tbsp extra-virgin olive oil; 1 tsp granulated sugar or honey; 14 oz canned San Marzano tomatoes (or good-quality plum tomatoes), crushed by hand; 0.5 tsp salt; 1 tbsp extra-virgin olive oil; 0.5 tsp fresh garlic (minced, optional); 6 leaves fresh basil leaves (chiffonade or chopped); 8 oz fresh mozzarella (preferably buffalo or burrata-style), drained and sliced or torn; 8 leaves fresh basil leaves (for garnish); 1 tbsp extra-virgin olive oil (for drizzling); 0.25 tsp fine sea salt or flaky salt (to finish); 0.125 tsp freshly ground black pepper (optional); 1 tbsp cornmeal or semolina (for dusting)

Inspired by The Biltmore Tavern

Time2h

Serves2

Make Margherita Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 1/2 cups 00 bread flour

1 1/2 cups warm water (about 105–115°F / 40–46°C)

2 tsp Active dry yeast

2 tsp fine sea salt

2 tbsp extra-virgin olive oil

1 tsp granulated sugar or honey

Sauce

14 oz canned San Marzano tomatoes (or good-quality plum tomatoes), crushed by hand

1/2 tsp Celtic sea salt

1 tbsp extra-virgin olive oil

1/2 tsp fresh garlic (minced, optional)

6 leaves fresh basil leaves (chiffonade or chopped)

Toppings & Finish

8 oz fresh mozzarella (preferably buffalo or burrata-style), drained and sliced or torn

8 leaves fresh basil leaves (for garnish)

1 tbsp extra-virgin olive oil (for drizzling)

1/4 tsp fine sea salt or flaky salt (to finish)

1/8 tsp freshly ground black pepper (optional)

1 tbsp cornmeal or semolina (for dusting)

Method

Dough

Activate yeast

In a small bowl, stir the warm water, sugar (or honey), and active dry yeast. Let sit for 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix and knead

In a large mixing bowl (or stand mixer fitted with a dough hook), combine the flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or knead with a stand mixer on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl. Form the dough into a ball, place it in the oiled bowl, and turn to coat. Cover with plastic wrap or a damp towel. Let rise in a warm draft-free place for 1 to 1.5 hours, or until doubled in size.

Divide and rest

Punch down the risen dough and transfer to a floured surface. Divide into two equal pieces (for two 12-inch pizzas) or leave whole for a thicker crust. Shape each piece into a tight ball, place on a lightly oiled tray, cover, and let rest for 20–30 minutes to relax the gluten (this makes stretching easier).

Sauce

While the dough rises, prepare the sauce. Pour the canned tomatoes into a bowl and crush them by hand or with a fork to a slightly pulpy consistency (do not over-blend—keep some texture). Stir in 1 tablespoon olive oil, 1/2 teaspoon salt, minced garlic if using, and the chiffonade of 6 basil leaves. Taste and adjust salt. The sauce should be bright and slightly loose—no cooking required for a classic Margherita.

Assemble & Bake

Preheat oven

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If you have a pizza steel, use it. If using a home oven, maximum heat yields the best results.

Shape dough

Lightly dust a pizza peel or an inverted baking sheet with cornmeal or semolina. On a lightly floured surface, take one dough ball and gently press from the center outwards, leaving a 3/4–1-inch rim for the crust. Stretch with your hands or use knuckles to create an even round about 11–12 inches. Avoid overworking to keep the crust airy.

Top the pizza

Transfer the shaped dough to the prepared peel. Spread about 1/3–1/2 cup of the crushed tomato sauce evenly over the surface, leaving the rim bare. Distribute half of the mozzarella (about 4 oz) in even pieces across the pizza. Drizzle lightly with a little olive oil (about 1/2 tablespoon).

Bake

Slide the pizza onto the preheated stone/steel and bake for 6–10 minutes, rotating halfway if necessary, until the crust is blistered and charred in spots and the cheese is melted and bubbling. Baking time depends on oven temperature; hotter ovens will take less time.

Finish

Remove the pizza from the oven. Immediately scatter fresh basil leaves (about 4 leaves), drizzle with the remaining olive oil (about 1/2 tablespoon), and sprinkle a pinch of flaky salt and a little freshly ground black pepper if desired. Let rest for 1–2 minutes, then slice and serve. Repeat with the second dough ball and remaining ingredients.

Serving

Serve each pizza hot, ideally within minutes of baking for best texture. Leftovers can be reheated in a hot oven (425°F / 220°C) on a baking sheet for 5–7 minutes to re-crisp the crust.