Margherita Pizza Recipe

Activate yeast

Pour warm water (105–115°F / 40–46°C) into a bowl. Stir in sugar or honey and sprinkle the active dry yeast on top. Let sit for 5–10 minutes until foamy.

In a large mixing bowl or bowl of a stand mixer fitted with the dough hook, combine the flour and salt.

Add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil to the flour. Mix until a shaggy dough forms (about 2–3 minutes by mixer or 4–5 minutes by hand).

Knead the dough on a lightly floured surface or with the mixer for about 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky add up to 2 tablespoons more flour, 1 tablespoon at a time.

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

After the first rise, gently deflate the dough and divide into two equal portions for two 10–12" pizzas. Shape into balls, place on a tray, cover, and refrigerate for up to 24 hours for flavor or proceed immediately. If refrigerated, bring to room temperature 30–60 minutes before shaping.

While the dough rises or rests, prepare the sauce. Pour the canned tomatoes into a bowl and crush them with your hands or a fork until mostly smooth but still slightly chunky.

Stir in 1 teaspoon olive oil, minced garlic, dried oregano, 1 teaspoon salt, and the chiffonade of 6 basil leaves. Taste and adjust seasoning. The sauce should be bright and lightly seasoned—no cooking required for a classic Margherita.

Set the sauce aside at room temperature so flavors meld while you preheat the oven and shape the dough.

Place pizza stone or inverted baking sheet in the oven and preheat to highest temperature (475–550°F / 245–290°C) for at least 45 minutes. If using a pizza steel/stone, preheat longer for best results.

On a lightly floured surface, take one dough ball and press from center outward with your fingers, leaving a 1/2" rim. Stretch the dough into a 10–12" round by hand or with a rolling pin if preferred. Transfer the stretched dough to a pizza peel dusted with cornmeal or semolina to prevent sticking.

Evenly spoon about 1/2 cup of the tomato sauce over the dough, leaving the rim bare. Use the back of the spoon to spread a thin, even layer—don't overload.

Tear the fresh mozzarella into pieces about 3/4"–1" and distribute evenly over the sauced dough (about half the cheese for each pizza if making two).

Drizzle about 1/2 tablespoon olive oil over the top, sprinkle 1/4 teaspoon salt and a few grinds of black pepper.

Slide the pizza onto the preheated stone or sheet and bake until the crust is blistered and golden and the cheese is bubbling and slightly browned, 7–10 minutes at high heat (time varies with oven). Rotate halfway if necessary for even browning.

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but stay bright green. Drizzle with a little more olive oil if desired.

Let rest for 2 minutes, then slice and serve hot.