Margarita Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C) with the sugar and instant dry yeast. Stir gently and let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive—start over with fresh yeast.

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, whisk together the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon extra-virgin olive oil.

Mix by hand or on low speed until a shaggy dough forms; then knead 6–8 minutes by machine (8–10 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not sticky. Add up to 1–2 tablespoons extra flour if too sticky, or a teaspoon of water if too dry.

Shape the dough into a ball, oil the inside of a clean bowl lightly, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

After the bulk rise, gently deflate the dough and divide it into 2 equal portions for two 11–12-inch pizzas (or keep whole for one large pizza). Form each portion into a tight ball, place on a lightly floured surface, cover, and rest 20–30 minutes to relax the gluten before shaping.

While the dough is resting, make the sauce. In a small bowl, combine the crushed San Marzano tomatoes with 1 teaspoon olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon dried oregano. Stir to combine.

Taste and adjust seasoning. Stir in torn fresh basil leaves. The sauce should be bright and slightly chunky; do not cook—this is a fresh pizza sauce.

Preheat: Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes to 1 hour. If using a pizza steel, allow similar heat-up time.

Shape the dough: On a lightly floured surface, press one dough ball from center outward using your fingers to form a 11–12-inch round, leaving a slightly thicker 3/4–1-inch rim. Alternatively, lift and stretch the dough using gravity and your knuckles to keep an even thin center and puffy edge.

Dust a pizza peel or an inverted baking sheet with the semolina flour or cornmeal to prevent sticking. Transfer the stretched dough to the peel.

Assemble: Spoon 1/2 cup tomato sauce onto the center of the dough and spread gently with the back of the spoon in a circular motion, leaving the rim free. Distribute half of the fresh mozzarella (4 oz) evenly in small clusters over the sauce.

Drizzle lightly with 1/2 tablespoon extra-virgin olive oil. Season the top with a pinch (about 1/8–1/4 tsp) of fine sea salt and a few cracks of freshly ground black pepper.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes at 500–550°F (time will vary by oven and stone temperature) until the crust is blistered and leopard-spotted and the cheese is melted and beginning to brown in spots.

Finish: Remove the pizza from the oven and immediately scatter 6 fresh basil leaves over the hot pizza. If desired, drizzle the remaining 1/2 tablespoon olive oil over the basil and crust. Let rest 1–2 minutes, then slice and serve.

Repeat the shaping, topping, and baking steps for the second dough ball.