La Margherita Recipe
heirloom tomato, basil, mozzarella & marinara
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Ingredients
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Dough
Marinara sauce
Toppings & finishing
Method
Dough
- 1
Proof the yeast
In a small bowl, combine the warm water (1.75 cups), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.
- 2
Mix the dough
In a large bowl, whisk together the all-purpose flour (4 cups) and fine salt (2 tsp). Make a well in the center, pour in the foamy yeast mixture and 2 tbs olive oil. Stir with a wooden spoon until the dough starts to come together.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. (Alternatively, mix with a stand mixer and dough hook on medium-low for 6–8 minutes.) If the dough is sticky, add flour 1 tbsp at a time; it should be tacky but not wet.
- 4
- 5
Divide and rest
Punch the dough down, divide into 4 equal pieces (for 4 pizzetas). Form each into a tight ball, place on a lightly oiled tray, cover, and let rest 15–20 minutes to relax the gluten before shaping.
Marinara sauce
- 6
Make the quick marinara
While the dough is rising, heat 1 tbs olive oil in a small saucepan over medium heat. Add the minced garlic (1 clove) and cook 20–30 seconds until fragrant—do not brown. Add the crushed tomatoes (1.5 cups), dried oregano (1 tsp), 0.5 tsp salt, 0.25 tsp black pepper and red pepper flakes (0.125 tsp, optional). Bring to a gentle simmer and cook 8–12 minutes until slightly reduced and bright. Taste and adjust seasoning. Remove from heat and let cool to room temperature.
Toppings & assembly
- 7
Preheat oven and prepare surface
Place a pizza stone or inverted heavy baking sheet in the oven and preheat to its highest setting (500–550°F / 260–290°C) for at least 30–45 minutes so the surface is very hot. If you have a thermometer, aim for 500°F+. Sprinkle a pizza peel or the back of a baking sheet with cornmeal (2 tbs) to prevent sticking.
- 8
Prepare toppings
Thinly slice the heirloom tomatoes (2 ea) into rounds about 1/8" thick. Slice or tear the fresh mozzarella (12 oz) into pieces roughly 3 oz worth per pizzeta. Pat the mozzarella dry with paper towels to remove excess moisture. Pluck and wash the basil leaves (16 leaves); set aside some whole leaves for finishing.
- 9
Shape the dough
On a lightly floured surface, press and stretch each dough ball into a 7–8" round for pizzetas, leaving a slightly thicker rim. Do not overwork; use your knuckles or fingertips to gently stretch. Transfer each stretched dough to the cornmeal-dusted peel or prepared baking sheet.
- 10
Top the pizzetas
Spread about 2–3 tablespoons of the cooled marinara evenly on each dough round, leaving the rim bare. Distribute the mozzarella pieces over the sauce. Arrange 3–4 slices of heirloom tomato on each pizzeta (don’t overload—leave some sauce and cheese visible). Drizzle each pizza with a little olive oil (a few drops) and a light sprinkle of sea salt (a pinch from the 0.25 tsp).
Bake & finish
- 11
Bake
Slide one or two pizzetas (depending on oven size) onto the preheated stone or baking sheet. Bake 6–9 minutes, rotating halfway, until crust is blistered and golden with some charred spots and the cheese is melted and bubbling. Watch closely—the high heat cooks quickly.
- 12
Finish with basil and oil
Remove pizzetas from the oven. Immediately scatter fresh basil leaves (about 3–4 leaves per pizza) across each hot pizzeta so the heat gently wilts them. Drizzle each with the remaining 1 tbs extra-virgin olive oil and finish with a light pinch of sea salt (from the 0.25 tsp).
- 13
Serve
Let each pizzeta rest 1 minute, then slice and serve hot. Repeat baking with remaining pizzetas. Any leftover sauce can be refrigerated for several days.
