Margherita Recipe

Activate yeast

Pour warm water (about 105–110°F / 40–43°C) into a bowl, stir in sugar, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil. Mix until a shaggy dough forms, about 2–3 minutes by machine or 4–6 minutes by hand.

Knead

Knead the dough on a floured surface or continue with the mixer until smooth and elastic, about 6–8 minutes total. Dough should be tacky but not sticky; add up to 1–2 tablespoons flour if too sticky.

First rise

Form dough into a ball, lightly oil the surface, place in a clean bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch dough down gently, divide into 2 equal portions for two 12-inch pizzas (or leave whole for one large). Form into tight balls, place on a lightly oiled tray, cover and rest 20–30 minutes to relax the gluten before shaping.

While dough is resting, prepare the sauce: in a bowl combine the crushed canned tomatoes, 1/2 teaspoon salt, 1 teaspoon extra-virgin olive oil, minced garlic (if using) and dried oregano. Taste and adjust salt. No cooking necessary — keep sauce rustic and slightly chunky.

Preheat oven and prepare peel/pan

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven to its highest setting (475–550°F / 245–290°C) for at least 30 minutes so the stone is thoroughly heated. If using a pizza peel or baking sheet, dust with semolina or cornmeal to prevent sticking.

Shape dough

On a lightly floured surface, press and stretch one dough ball into a ~12-inch round, leaving a slightly thicker rim. Avoid pressing out all the air so the crust can blister. Transfer shaped dough to the prepared peel or dusted baking sheet.

Assemble pizza

Spread a thin, even layer of the tomato sauce over the dough, leaving a 1/2–1 inch border. Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauce. Drizzle 1 teaspoon olive oil over the top and sprinkle 1/8 teaspoon freshly ground black pepper. Lightly scatter a few basil leaves now if you prefer them roasted; otherwise add them after baking.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake until the crust is golden and blistered and the cheese is melted and slightly browned, 7–10 minutes in a very hot oven; ovens vary—watch closely after 5 minutes.

Finish and serve

Remove pizza from oven, immediately scatter the remaining fresh basil leaves over the hot pizza so they wilt but stay bright. Drizzle with the remaining tablespoon of extra-virgin olive oil and sprinkle 1/4 teaspoon sea salt evenly (or to taste). Let rest 1–2 minutes, slice and serve.