Margarita Pizza Recipe

Proof the yeast

In a small bowl, stir warm water, sugar, and active dry yeast. Let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with new yeast.

In a large bowl (or stand mixer fitted with a dough hook), combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms; then knead by hand on a lightly floured surface 8–10 minutes until smooth and elastic, or knead in mixer 6–8 minutes on medium speed.

Form dough into a ball. Lightly oil a clean bowl, place the dough inside and turn 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.

After the first rise, gently punch down the dough and divide into two equal portions for two 10–12" pizzas (or keep whole for one large). Shape each portion into a tight ball. Place on a floured tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

While the dough rises, make the sauce. Crush the canned tomatoes by hand or pulse briefly in a blender/processor to a slightly chunky consistency.

In a small bowl, mash the garlic clove with a pinch of salt into a paste. Stir the garlic paste, 1 teaspoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried oregano into the crushed tomatoes. Taste and adjust seasoning. Keep sauce at room temperature; do not cook (classic Margherita uses uncooked tomato).

Preheat your oven as hot as it will go: 500–550°F (260–290°C). If using a pizza stone or steel, place it on the middle rack and preheat at least 45 minutes. If using a baking sheet, preheat the sheet.

On a lightly floured surface, take one dough ball and press from the center outward with your fingers to form a 10–12" round, leaving a slightly thicker rim. Alternatively, stretch by hand or use a rolling pin. Transfer the shaped dough to a peel dusted with semolina or to a parchment-lined baking sheet.

Break or slice the fresh mozzarella into 1/4"–1/2" pieces and pat dry on paper towels to reduce excess moisture.

Spread 1/2 of the tomato sauce evenly over the dough, leaving the rim bare (use about 3/4 cup sauce per pizza). Scatter half the mozzarella pieces evenly over the sauce. Drizzle a small amount of olive oil over the top (about 1/2 teaspoon).

Slide the pizza onto the preheated stone/steel or place the baking sheet in the oven. Bake 7–10 minutes at 500–550°F, rotating halfway for even browning, until crust is blistered and cheese is melted and bubbling. Baking time will vary by oven and surface; watch for charred spots on the crust.

Remove the pizza from the oven. Immediately scatter half the basil leaves over the hot pizza so they wilt but remain bright. Sprinkle a pinch (~1/8–1/4 tsp) of sea salt and a small grind of black pepper to finish. Drizzle about 1/2 tablespoon olive oil.

Repeat assembly and baking steps for the second pizza or refrigerate second dough ball for later (up to 24 hours) or freeze.

Let the pizza rest 2 minutes, then slice into 6–8 wedges. Serve hot so cheese is stringy and basil aromatic.