Margherita Pizza Recipe

Activate yeast

In a small bowl, combine lukewarm water (1.25 cups) with sugar/honey (0.5 tsp). Sprinkle active dry yeast (1 tsp) on top, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 3 cups all-purpose flour and 1.5 tsp fine sea salt. Make a well, add the foamy yeast mixture and 1 tbsp extra-virgin olive oil. Mix until combined and a rough dough forms (about 2–3 minutes by mixer, or 4–5 minutes by hand).

Knead

Knead until smooth and elastic: about 6–8 minutes by hand on a lightly floured surface or 4–6 minutes in a mixer on medium-low. Dough should be slightly tacky but not sticky; add a tablespoon more flour only if extremely sticky.

First rise

Lightly oil a clean bowl, place the dough ball inside, 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.

Shape and rest

Turn the risen dough onto a lightly floured surface, gently deflate and shape into a ball. Let rest 10 minutes, covered, to relax the gluten before stretching to a 16" round.

Prepare sauce while dough is rising. In a bowl, combine the 14 oz canned San Marzano tomatoes (crushed by hand or lightly pureed), 1 tsp extra-virgin olive oil, minced garlic (1 clove), 0.5 tsp fine sea salt, and 0.25 tsp dried oregano (optional). Stir in 6 torn or chiffonaded fresh basil leaves. Taste and adjust salt. The sauce for Margherita should be simple and slightly chunky—no cooking required unless you prefer a cooked sauce. Set aside at room temperature.

Preheat oven

Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone is thoroughly heated.

Shape dough

On a lightly floured surface or a sheet dusted with semolina/cornmeal (1 tbsp), flatten the rested dough and gently stretch it into a 16" round using your hands—work from the center outward, leaving a slightly thicker 1/2–3/4" rim for the crust. Be careful not to tear; if it resists, let the dough relax another 5–10 minutes and retry.

Add sauce

Transfer the stretched dough to a well-dusted pizza peel or an inverted baking sheet sprinkled with semolina. Spread a thin, even layer of the prepared tomato sauce across the center leaving the rim bare—use about 3/4 to 1 cup of sauce depending on desired coverage. Avoid over-saucing; Margherita is best with a light layer.

Add cheese

Tear or slice the fresh whole-milk mozzarella (8 oz) into 1/4–1/2" pieces and distribute evenly over the sauced area, leaving some gaps so the crust can blister and the sauce peeks through.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500–550°F (260–290°C) for 6–10 minutes depending on oven and stone temperature—watch for a blistered, charred crust and melted, slightly golden cheese. Rotate once halfway through if your oven has hot spots.

Finish

When out of the oven, immediately top with the remaining fresh basil leaves (12 leaves), drizzle with 1 tbsp extra-virgin olive oil, and sprinkle 1/4 tsp coarse or flaky sea salt to taste. Let rest 1–2 minutes, slice into 6–8 slices, and serve.