Margherita Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with the dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or by mixer 5–7 minutes until smooth and elastic.

First rise

Lightly oil a bowl, place dough in it, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough, divide into two equal pieces for two 12" pizzas (or keep whole for one large pizza). Shape into tight balls, lightly oil, cover, and rest 30 minutes to 1 hour at room temperature before stretching.

While the dough rises, make the sauce. Crush the canned tomatoes by hand or with a blender for a slightly chunky texture. In a saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt and pepper. Simmer gently 12–15 minutes to reduce slightly and concentrate flavor. Stir in torn fresh basil leaves at the end and remove from heat. Cool to room temperature before using.

Preheat oven to 275°F (135°C). Place halved cherry tomatoes in a small baking dish or rimmed tray. Scatter sliced garlic and fresh thyme/oregano over tomatoes. Pour ½ cup olive oil over them so tomatoes are partially submerged. Sprinkle with salt and pepper. Bake low and slow 45–60 minutes until tomatoes are soft, slightly wrinkled and jammy but not burnt. Remove from oven and let cool. Reserve oil for drizzling on pizza if desired.

Position oven rack as high as possible and preheat oven to highest setting (475–550°F / 250–290°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat the sheet upside down.

On a lightly floured surface, gently stretch one dough ball into a 10–12" round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or inverted baking sheet dusted with semolina or flour to prevent sticking.

Spread a thin, even layer (about 3–4 tablespoons) of the cooled Napoli sauce over the dough, leaving the rim bare. Scatter pieces of fresh mozzarella evenly over the sauce (use less for a lighter, more charred finish). Distribute confit tomatoes over the cheese, using some of the confit oil sparingly (a tablespoon) to add flavor but avoid sogginess.

Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes in a very hot oven, rotating halfway, until crust is blistered and golden and cheese is melted and slightly browned in spots. Baking time will vary depending on oven temperature and stone.

Remove pizza from oven. Immediately scatter fresh basil leaves across the top, drizzle with remaining olive oil (about 1 tablespoon), and finish with a light sprinkle of coarse sea salt to taste.

Let rest 2–3 minutes, slice, and serve hot.