Margherita Pizza Recipe

Bloom yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl combine the all-purpose flour and fine sea salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons extra-virgin olive oil into the flour. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–8 minutes.

Form dough into a ball, lightly oil the ball and place in a clean bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 to 1.5 hours. For more flavor, refrigerate covered for 12–24 hours (bring back to room temperature before shaping).

When ready to shape, divide dough into two equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes, then shape each portion into a tight round and stretch by hand or roll to desired thickness on a semolina-dusted peel or baking sheet.

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not brown.

Add crushed San Marzano tomatoes, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (if using). Stir to combine and bring to a gentle simmer.

Simmer uncovered on low for 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust salt or sugar. Remove from heat and let cool to warm before using on pizza.

Note: This is a simple, bright sauce — keep it slightly chunky and do not overcook so it retains fresh tomato flavor.

Preheat oven to 500–550°F (260–290°C). If you have a pizza stone or steel, place it in the oven on the lowest rack while preheating for at least 45 minutes. If using a baking sheet, preheat oven to 500°F and invert the sheet on the rack to simulate a peel.

Lightly dust your peel or inverted baking sheet with semolina or cornmeal to prevent sticking. Transfer shaped dough to the peel/sheet.

Spread a thin layer (about 1/3 to 1/2 cup) of the cooled house red sauce onto the dough, leaving a 1/2–3/4 inch border for the crust. Do not overload with sauce.

Distribute the fresh mozzarella evenly over the sauced dough, using slices or torn pieces. Arrange thin slices of vine-ripened tomato between mozzarella pieces if desired, keeping toppings moderate so crust crisps.

Slide the pizza onto the preheated stone or baking surface and bake 7–10 minutes, rotating halfway if needed, until crust is golden with charred spots and cheese is melted and bubbly.

If you prefer a slightly softer center, bake until cheese is just set and crust is done to your liking.

Remove pizza from oven and transfer to a cutting board. Immediately scatter fresh basil leaves across the hot pizza so they wilt lightly.

Drizzle 1 tablespoon extra-virgin olive oil over the pizza, sprinkle flake salt to taste (about 1 teaspoon distributed), and finish with a light grinding of black pepper.

Let rest 2 minutes, slice into 6–8 wedges, and serve hot.