Margherita Pizza (v) Recipe

Proof the yeast

In a small bowl, combine warm water (about 105-110°F / 40-43°C) with the sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix the dough

In a large mixing bowl or stand mixer bowl, whisk together the flour and salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms (about 2–4 minutes).

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or in a stand mixer with the dough hook for 6–8 minutes. The dough should be slightly tacky but not sticky; add up to 1 tablespoon flour if excessively sticky.

First rise

Lightly oil a large bowl with a little olive oil, place the dough ball inside, turn to coat, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Divide and rest

Punch down the dough gently to release air. Divide into two equal pieces for two 12-inch pizzas (or keep whole for one large). Shape each piece into a tight ball, place on a lightly floured tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Prepare the sauce while dough is resting. In a small bowl, combine the crushed San Marzano tomatoes, minced garlic, 1 teaspoon olive oil, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly and taste; adjust salt and pepper. Do not cook the sauce — Margherita sauce is traditionally fresh and uncooked for a bright tomato flavor.

If the tomatoes are particularly watery, drain a little liquid before mixing, but keep some juice for flavor. Reserve the sauce at room temperature until assembly.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to its highest setting (500–550°F / 260–290°C) for at least 45 minutes to 1 hour so the stone is extremely hot.

Shape the dough

On a lightly floured surface, press one dough ball into a flat disk. Using your fingers, press from the center outward to form a 12-inch round, leaving a slightly thicker 1/2–3/4-inch rim. Alternatively, gently stretch the dough by hand, rotating as you go, to the desired size. Avoid heavy rolling to keep air pockets in the crust.

Prepare peel or pan

Dust a pizza peel or the back of a baking sheet with semolina or cornmeal to prevent sticking. Transfer the shaped dough onto the peel.

Sauce and cheese

Spread about 1/2 cup of the fresh tomato sauce evenly over the dough, leaving the rim bare. Distribute torn pieces of drained fresh mozzarella evenly over the sauce. If using tomato slices, arrange sparingly to avoid excess moisture.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake until the crust is blistered and golden and the cheese is bubbling and slightly browned, 8–12 minutes at 500–550°F. Rotate once halfway through baking for even color. Watch closely because high-heat baking times vary.

Finish

When the pizza is done, remove it to a cutting board. Immediately scatter fresh basil leaves over the hot pizza so they wilt but remain bright. Drizzle with 1 tablespoon extra-virgin olive oil, and finish with a light sprinkle of 1/4 teaspoon fine sea salt and a pinch of freshly ground black pepper. Let rest 2–3 minutes before slicing.

Repeat

Repeat shaping, topping, and baking with the second dough ball (and remaining sauce and cheese).