Margarita Recipe

Preheat and prepare

Place an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 45 minutes with a pizza stone or heavy baking sheet inside. If you have a pizza steel, use that. If your oven goes higher (broiler-safe) and you are experienced, you may preheat to 550°F (288°C).

Dust a work surface with the 1/4 cup flour. Lightly oil a piece of parchment or a pizza peel with 1 teaspoon of the olive oil to prevent sticking.

Divide the 1 lb dough into one 12–14-inch pizza (or two smaller personal pizzas). On the floured surface, press and stretch the dough with your fingers from center outward to a 12–14-inch round, leaving a slightly thicker rim for the crust. Do not deflate the edge to keep a good airy crust.

Season the sliced tomatoes in a bowl with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Let sit for 5–10 minutes to draw out excess moisture; then gently blot the slices with paper towel to prevent the pizza from getting soggy. Reserve tomato juices for another use or discard.

Tear the basil leaves into bite-sized pieces and set aside. Thinly slice the 2 garlic cloves and set aside separately.

Arrange the provolone slices (and optional fresh mozzarella) on the stretched dough, leaving the rim exposed. For a balanced melt and classic Margherita-style coverage, aim for an even single layer of cheese — about 8 oz provolone or a combination totaling ~12 oz if using mozzarella.

Lay the blot-dried tomato slices evenly over the cheese, overlapping slightly but not piled thickly. Scatter the thin garlic slices sparingly across the pizza so they lightly roast rather than burn.

Brush the exposed crust lightly with the remaining olive oil (about 2 tsp). If desired, sprinkle the crust edge with a pinch of salt.

Slide the pizza on the parchment or peel onto the preheated pizza stone or baking sheet. If using a peel without parchment, give the pizza a gentle shake to ensure it slides freely before transferring.

Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and blistered in spots and the cheese is melted and bubbling. Rotate the pizza halfway through baking for even color. Baking time will vary with oven temperature and thickness of dough; watch closely after 7 minutes.

Remove the pizza from the oven and transfer to a cutting board. Immediately scatter the torn basil leaves over the hot pizza so they wilt slightly and release aroma.

Sprinkle the optional 2 tbs grated Parmigiano-Reggiano and a pinch (1/4 tsp) of red pepper flakes if using. Let rest 2 minutes, then cut into 6–8 slices.

Serve hot. Leftovers can be reheated in a 400°F (200°C) oven on a baking sheet for 5–7 minutes to revive the crust.