Margherita Recipe
Make Margherita Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sauce
Toppings
Method
Dough
- 1
Activate yeast
In a small bowl, combine the warm water (1.5 cups), sugar (1/2 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy. If no foam appears, the yeast may be inactive — start over with fresh yeast.
- 2
Mix dough
In a large bowl or the bowl of a stand mixer, combine the all-purpose flour (3.5 cups) and fine sea salt (1.5 tsp). Make a well in the center, pour in the foamy yeast mixture and 1 tbsp extra-virgin olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead in a stand mixer with a dough hook on medium speed for 6–8 minutes). If dough is very sticky add up to 2 tablespoons more flour, a little at a time.
- 4
First rise
Lightly oil a large bowl, place the dough in it and turn so all sides are oiled. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.
- 5
Divide and rest
Punch down the dough and divide into 2 equal portions for two 10–12-inch pizzas (or keep whole for one large). Shape each portion into a smooth ball, place on a lightly floured tray, cover and let rest 20–30 minutes to relax the gluten before shaping.
Sauce
- 6
Prepare sauce
Meanwhile, prepare the tomato sauce: crush the canned tomatoes by hand or pulse 2–3 times in a food processor — keep slightly chunky, not completely smooth. In a bowl combine crushed tomatoes (14 oz), 1 tbsp extra-virgin olive oil, salt (3/4 tsp), black pepper (1/4 tsp), the optional minced garlic (1/2 tsp), and the torn basil leaves (6 leaves). Stir to combine. Taste and adjust seasoning.
- 7
No-cook finish
For a classic Margherita, the sauce is typically uncooked. Let the flavors marry for 10–15 minutes while the dough finishes its second rest. If you prefer a cooked sauce, simmer gently in a small saucepan for 10 minutes and cool before using.
Assemble & Bake
- 8
Preheat oven and prepare surface
Place a pizza stone or inverted heavy baking sheet in the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza peel, dust it with the cornmeal or semolina (1 tbsp) to prevent sticking.
- 9
Shape dough
Working with one dough ball at a time, press from the center outward on a lightly floured surface to form a 10–12 inch round, leaving a slightly thicker rim. Use your knuckles to gently stretch the dough if desired, being careful not to tear it. Transfer shaped dough to the cornmeal-dusted peel or baking sheet.
- 10
Add sauce
Spoon 1/2 of the prepared tomato sauce onto the center of the dough. Using the back of the spoon, gently spread the sauce in a thin, even layer, leaving about a 1/2–3/4 inch rim.
- 11
Add mozzarella
Distribute half of the fresh mozzarella (5 oz) pieces evenly over the sauced dough. Avoid piling cheese too thickly so pizza cooks evenly and the crust crisps.
- 12
Bake
Slide the pizza onto the preheated stone or sheet and bake for 7–10 minutes, until crust is blistered and golden and cheese is melted and bubbling. Baking time will vary with oven temperature; watch closely for blistering. For a very crisp bottom, bake 1–2 minutes longer as needed.
- 13
Finish
Remove pizza from oven. Immediately scatter half of the fresh basil leaves (4 leaves) over the hot pizza, drizzle lightly with olive oil (1/2 tbsp), and sprinkle a pinch of coarse sea salt (about 1/8–1/4 tsp) and a crack of black pepper if desired. Let rest 1–2 minutes, then slice and serve.
- 14
Second pizza
Repeat shaping, saucing, topping and baking steps with the remaining dough, sauce and toppings.