Margherita Recipe

Mix and autolyse

In a large bowl, combine 3 cups flour and 1.5 tsp salt. In a separate measuring cup, dissolve 1 tsp instant dry yeast in 1.25 cups lukewarm water (about 95°F / 35°C). Add the water to the flour and stir until roughly combined. Add 1 tbsp olive oil and mix until a shaggy dough forms. Cover and let rest 20 minutes (autolyse).

Knead

After resting, turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). The dough should be slightly tacky but not sticky; add a dusting of flour only if excessively sticky.

Bulk rise

Oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours. For more flavor, place in the refrigerator for 12–24 hours instead and bring back to room temperature 1 hour before shaping.

Divide and rest

Turn the risen dough onto a lightly floured surface, divide into two equal portions for two 10–11" pizzas (or keep whole for one large). Shape each portion into a tight ball, cover, and let rest 20–30 minutes to relax the gluten before shaping.

While dough is fermenting, prepare the sauce. Pour crushed San Marzano tomatoes into a bowl and crush any large pieces by hand until mostly smooth. Stir in 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tsp extra-virgin olive oil, and the finely grated or crushed clove of garlic. Taste and adjust seasoning. Do not cook the sauce — this is a fresh pizza sauce meant to be used raw on the pizza. Keep refrigerated until ready to use.

Preheat oven

Place a pizza stone or heavy baking steel in the oven and preheat as hot as it will go (500–550°F / 260–290°C) for at least 45 minutes to 1 hour. If using a home oven, put the rack in the highest position and preheat thoroughly.

Shape dough

On a lightly floured surface, gently press and stretch one dough ball from the center outward into a 10–11" round, leaving a slightly thicker 1/2"–3/4" rim. Do not use a rolling pin if you want a puffy edge; use your hands to preserve air bubbles.

Assemble pizza

Transfer the shaped dough to a lightly floured pizza peel or an inverted baking sheet. Spoon about 1/2 cup of the prepared tomato sauce onto the center and spread it gently with the back of a spoon in a thin, even layer, leaving the rim bare. Distribute half of the fior di latte (about 4 oz) in small torn pieces or thin slices across the pizza. Drizzle with about 1/2 tbsp extra-virgin olive oil.

Bake

Slide the pizza onto the preheated stone or steel and bake for 6–8 minutes in a 500–550°F oven, or until the crust is blistered and lightly charred in spots and the cheese is melted and bubbling. Baking time will vary with oven temperature; watch closely after 5 minutes.

Finish

Remove the pizza from the oven and immediately scatter fresh basil leaves over the hot cheese so they wilt but retain aroma. Sprinkle with a pinch (about 1/2 tsp) of Maldon salt flakes across the pizza, then drizzle the remaining 1/2 tbsp olive oil. Let rest 1–2 minutes, slice, and serve.