Twisted Margherita Recipe

Mix and Knead

In a large bowl, combine warm water, sugar and instant yeast. Let sit 5 minutes until foamy. Add flour and salt, then olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–8 minutes).

First Rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Divide and Rest

Punch down dough, divide into 2 equal portions. Shape each into a tight ball, place on a floured tray, cover and rest 20–30 minutes before stretching to allow gluten to relax.

Prepare Tomatoes

If using fresh tomatoes, roast them first until blistered and slightly charred (425°F / 220°C for 20–30 minutes). If using canned, proceed as directed. Combine whole/canned tomatoes and smoked/fire-roasted tomatoes in a blender or food processor.

Blend

Add garlic, olive oil, salt, pepper and optional sugar to the tomatoes. Pulse or blend to a slightly chunky but spreadable consistency — not completely smooth so the smoky texture remains.

Simmer

Pour blended tomatoes into a small saucepan and simmer gently over medium-low heat for 8–12 minutes to concentrate flavors and remove raw garlic bite. Adjust seasoning as needed. Remove from heat and cool slightly before using.

Preheat Oven

Place a pizza stone or heavy baking sheet in the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes. If you have a pizza steel, use it for best results.

Stretch Dough

On a lightly floured surface, flatten a dough ball with your fingertips to release air, then stretch it into a 12" round leaving a slightly thicker rim. Do not tear; if dough springs back, let it rest 5–10 minutes and try again.

Prepare Peel

Dust a pizza peel or inverted baking sheet with cornmeal or semolina to prevent sticking. Transfer stretched dough to the dusted peel.

Sauce and Cheese

Spread a thin, even layer (about 3/4 cup) of the smoked tomato sauce over the dough, leaving a 1/2"–3/4" border for the crust. Distribute sliced fresh mozzarella evenly, leaving some gaps for cheese melt and browning. Sprinkle grated parmigiano-reggiano lightly over the top (about 2–3 tablespoons per pizza).

Brush Crust

Lightly brush the exposed crust edge with olive oil to encourage browning.

Bake

Slide the pizza onto the preheated stone/steel and bake 6–9 minutes until crust is blistered and cheese is bubbling and lightly browned. If baking two pizzas, rotate positions halfway for even cooking.

Add Basil Oil and Basil Leaves

Remove pizza from oven. Immediately drizzle about 1 tablespoon of basil oil over the hot pizza, then scatter fresh basil leaves on top so they wilt slightly from residual heat.

Final Toppings

Grate or shave an additional 1–2 tablespoons parmigiano-reggiano over the pizza, sprinkle a pinch of coarse sea salt and optional crushed red pepper to taste.

Rest and Slice

Let the pizza rest 2 minutes to set the cheese, then slice into 6–8 pieces. Serve hot.