Margherita Pizza Recipe
organic tomato sauce, tomatoes, mozzarella, parmesan, basil, oregano - GFO, VO
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Ingredients
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Dough
Tomato Sauce
Toppings & Finish
Method
Dough
- 1
Activate and mix dough
In a large bowl, combine warm water and sugar (if using). Sprinkle the instant dry yeast over the water and let sit 5 minutes until foamy. Add 2 tbs olive oil. Stir in flour and salt until a shaggy dough forms.
- 2
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–8 minutes.
- 3
- 4
Divide and rest
Punch down dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into balls, cover, and let rest 20–30 minutes at room temperature before shaping.
Tomato Sauce
- 5
Make quick sauce
While the dough rises, heat 1 tbs olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add canned tomatoes, salt, dried oregano, pepper, and sugar (if using). Simmer gently 10–15 minutes, breaking up any large tomato pieces with a spoon, until slightly reduced and flavorful. Taste and adjust salt/ sugar as needed. Remove from heat and let cool to room temperature.
- 6
Optional blend
For a smoother sauce, pulse the cooled sauce briefly in a blender or use an immersion blender to reach a slightly chunky, spreadable consistency. Sauce should be fairly thin so it does not overwhelm the crust.
Assembly & Bake
- 7
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven without a stone, preheat to 500°F and use the inverted sheet.
- 8
Shape dough
On a lightly floured surface, press or stretch one dough ball into a 12-inch round, keeping an edge for a small crust. Avoid using a rolling pin if you want a lighter crust — stretch by hand, rotating the dough and letting gravity help.
- 9
Dress pizza
Place stretched dough on a piece of parchment (or a well-floured peel). Lightly brush the center with a drizzle (about 1 tsp) of olive oil. Spread 3–4 tbs of the cooled tomato sauce evenly over the dough, leaving a 1/2–1 inch border. Distribute fresh mozzarella pieces evenly over the sauce. If using sliced ripe tomatoes, arrange thin slices sparingly (about 1/2 cup). Sprinkle 1 tbs grated Parmesan and a light pinch of dried oregano.
- 10
Bake
Slide the pizza (on parchment or peel) onto the preheated stone or inverted sheet. Bake until the crust is blistered and golden and cheese is melted and slightly golden, about 7–10 minutes in a 500–550°F oven; time may vary with oven. Rotate halfway if needed for even browning.
- 11
Finish
Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but stay bright. Drizzle with finishing olive oil, sprinkle the remaining 1 tbs Parmesan, and season lightly with coarse sea salt and the optional 1/4 tsp dried oregano. Let rest 2–3 minutes, then slice and serve.
