Margherita Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes or use the stand mixer on medium for 6–7 minutes, until dough is smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1–2 tablespoons more flour only if necessary.

First rise

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

Divide and rest

Punch down the dough, divide into two equal pieces, shape each into a tight ball. Cover and let rest 20–30 minutes before shaping to relax the gluten.

Roast tomatoes

Preheat oven to 425°F (220°C). Halve the roma/plum tomatoes lengthwise, place cut-side up on a rimmed baking sheet. Add sliced garlic, drizzle with 2 tablespoons olive oil, sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Roast until the tomatoes are softened, slightly caramelized on the edges, and juices are concentrated, about 20–25 minutes. Remove from oven and let cool slightly.

Prepare sauce

While tomatoes roast, season the organic tomato sauce to taste: stir in a pinch of salt if needed and 1/4 teaspoon dried oregano (or use the roasted oregano amount above). Optionally, stir in 1 teaspoon of the tomato roasting juices for extra depth. Keep sauce at room temperature for easier spreading.

Finish roasted tomatoes

When cooled enough to handle, roughly chop or slice the roasted tomatoes. Reserve any pan juices to mix into the sauce or brush on crust.

Preheat oven and prepare surface

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 45 minutes (or as hot as your oven will go). If you have a pizza peel, dust it with a little flour or semolina; if using a baking sheet, lightly oil it.

Shape dough

On a lightly floured surface, press or stretch one dough ball into an 11" round, leaving a slightly thicker edge for the crust. Transfer to a floured peel or prepared baking sheet.

Sauce and toppings

Spread about 1/2 cup organic tomato sauce evenly over the dough, leaving a 1/2–1" border. Distribute the roasted tomato pieces evenly over the sauce. Tear or arrange fresh mozzarella slices across the pizza (use about half of the mozzarella for one pizza). Sprinkle about 2 tablespoons freshly grated parmesan evenly. Drizzle a little extra virgin olive oil over the top and sprinkle 1/8–1/4 teaspoon coarse salt.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until the crust is blistered and golden and the cheese is bubbling and lightly browned, 8–12 minutes depending on oven temperature. Rotate halfway if your oven has hot spots.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt slightly. Drizzle with a little more extra virgin olive oil if desired. Let rest 2–3 minutes, then slice and serve.

Repeat the Assembly & Baking steps for the second dough ball using the remaining mozzarella and parmesan, roasted tomatoes, and basil.