Margherita Recipe

Activate yeast

In a small bowl, combine warm water and sugar/honey (if using). Sprinkle active dry yeast over the water, stir gently, and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil.

Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes, or in the stand mixer for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky.

Form the dough into a ball. Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Punch down the dough gently, divide into 2 equal portions for two 10–12" pizzas (or keep whole for one large pizza). Form each portion into a tight ball. Cover and let rest 20–30 minutes to relax the gluten before shaping.

Crush the canned tomatoes by hand or pulse briefly in a blender/food processor to a slightly chunky, pourable consistency. Do not over-blend—sauce should be fresh-tasting and not puréed.

In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add crushed tomatoes, salt, pepper, and dried oregano (if using). Simmer gently for 10–15 minutes to meld flavors and reduce slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on pizza.

Preheat oven to highest temperature (500–550°F / 260–290°C) with a pizza stone or heavy baking steel inside for at least 45 minutes. If you don't have a stone, preheat a baking sheet upside down.

On a lightly floured surface, stretch or roll one dough ball into a 10–12" round. Create a slightly thicker edge (cornicione) by leaving a rim around the circumference.

Place the stretched dough on a well-floured pizza peel or an inverted baking sheet dusted with semolina or flour to prevent sticking.

Spoon 4–6 tablespoons of the cooled pomodoro sauce onto the center of the dough. Using the back of the spoon, spread the sauce in a thin, even layer, leaving the rim uncovered. Don't overload—classic Margherita uses a light drizzle of sauce.

Scatter torn pieces of fresh mozzarella evenly over the sauce, leaving some gaps so the crust crisps and some tomato shows through.

Slide the pizza onto the preheated stone or steel. Bake until the crust is blistered and golden and the cheese is melted and slightly browned, about 6–10 minutes depending on oven temperature and thickness.

Remove pizza from oven. Immediately scatter fresh basil leaves across the hot pizza so they wilt slightly.

Drizzle basil oil (or good-quality extra-virgin olive oil) lightly over the pizza, then grate Parmigiano-Reggiano evenly on top and finish with a pinch of coarse sea salt.

Let rest 1–2 minutes, slice, and serve hot.