Margherita Recipe

Mix and autolyse

In a large bowl, whisk together 2.5 cups flour, 1 tsp instant yeast and 1 tsp salt. Add 1 cup warm water and 1 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains, about 1–2 minutes. Let rest, covered, for 10 minutes.

Knead

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. If dough is very sticky, add flour 1 tbsp at a time (avoid more than 2 tbs). Alternatively, knead with a stand mixer on low for 4–5 minutes.

First rise

Lightly oil a clean bowl with 1 tsp olive oil, place dough in bowl turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours (time varies with temperature).

Shape

Punch down dough gently and transfer to a lightly floured surface. Using your fingertips, press and stretch dough into a 12-inch round, leaving a slightly thicker 1/2–3/4-inch rim. Avoid using a rolling pin if you want a light airy crust. If dough resists, let rest 5–10 minutes and continue.

Prepare oven and baking surface

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes so it's very hot. If using a pizza peel, dust it with 1 tbs cornmeal or semolina to prevent sticking.

Prep tomatoes and garlic

Thinly slice the 2 medium tomatoes into 1/8–1/4-inch rounds and drain on paper towels for 5 minutes to remove excess moisture. Finely mince or grate 2 garlic cloves. Pat mozzarella dry with paper towels and tear or slice into 1/4-inch pieces to yield about 8 oz.

Oil base and garlic

Brush the stretched dough surface lightly with 1 tbs extra-virgin olive oil, leaving the rim bare. Evenly scatter the minced garlic over the oiled surface so garlic is distributed but not piled.

Assemble cheese and tomatoes

Distribute torn/sliced mozzarella evenly over the dough. Arrange tomato slices on top of the cheese in a single layer, overlapping slightly if needed. Sprinkle 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper evenly over the tomatoes and cheese. If you like heat, add 1/4 tsp crushed red pepper flakes.

Bake

Transfer the pizza to the preheated stone or baking sheet (using a peel or inverted sheet). Bake at 500°F (260°C) until crust is golden and cheese is bubbling and slightly browned in spots, 8–12 minutes depending on oven and stone heat. Rotate once halfway for even browning.

Finish with basil and oil

Remove pizza from oven. Immediately scatter 12 fresh basil leaves over the hot pizza so they wilt slightly. Drizzle with 1 tsp extra-virgin olive oil and, if using, sprinkle 1 tbs grated Parmesan or pecorino. Let rest 2 minutes before slicing.

Slice the pizza into 6–8 wedges and serve hot. Offer additional salt, pepper, crushed red pepper and olive oil at the table.