Margherita Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large mixing bowl, combine flour and salt. Make a well in the center, pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms.

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 6–7 minutes.

First rise

Lightly oil a clean bowl, place dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough, divide into two equal pieces for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a floured tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

While dough is rising or resting, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Add crushed tomatoes, salt, and dried oregano. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally. Remove from heat and stir in chiffonade of fresh basil. Taste and adjust seasoning. Let cool to room temperature before using.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) or as hot as your oven allows for at least 45 minutes.

Shape dough

On a lightly floured surface, gently press one dough ball from center outward with your fingertips, stretching to a 12-inch round and leaving a slightly thicker rim. Avoid overworking; you can use your knuckles to stretch or pick up and rotate, letting gravity help.

Sauce and cheese

Transfer shaped dough to a well-floured pizza peel or the back of a floured baking sheet. Spread about 1/2 cup of the cooled tomato sauce evenly over the dough, leaving the outer rim bare. Distribute half of the sliced/torn fresh mozzarella evenly on top.

Bake

Slide pizza onto the preheated stone/baking sheet and bake 7–10 minutes until crust is blistered and golden and cheese is melted and slightly browned in spots. Baking time will vary with oven temperature—watch closely.

Finish

Remove pizza from oven. Drizzle about 1/2 tablespoon extra-virgin olive oil over the top, scatter fresh basil leaves, and sprinkle 1/8–1/4 teaspoon salt and crushed red pepper if using. Let rest 2 minutes, slice, and serve. Repeat process for remaining dough and ingredients.