The Margherita Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and instant yeast. Stir and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive — start over with fresh yeast.

Mix dry ingredients

In a large bowl, whisk together the gluten-free flour blend, salt, and xanthan gum (skip xanthan if your blend already contains it).

Combine and rest

Pour the foamy yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon or dough hook until a soft, slightly sticky dough forms. The dough will be more like a thick batter than traditional wheat dough. Cover bowl with plastic wrap or a clean towel and let rest 20 minutes to hydrate the flour and slightly rise.

Shape the crust

Preheat oven to 475°F (245°C) with a pizza stone or an inverted baking sheet on the middle rack. Place a sheet of parchment on a work surface and dust with cornmeal or extra GF flour. Transfer the rested dough onto the parchment and, using wet hands or a spatula, gently press and stretch into a 10–12 inch round, leaving a slightly thicker edge for the crust.

Cook sauce

In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar if using. Stir and bring to a gentle simmer. Reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Spread sauce

Using the back of a spoon, spread 3/4 to 1 cup of the sauce evenly over the shaped dough, leaving the outer edge (crust) exposed.

Preheat and transfer

Once oven and stone or inverted sheet are fully preheated (at least 20–30 minutes), slide the parchment with the topped pizza onto the hot stone or sheet. If using a peel, lightly dust it with cornmeal and transfer the pizza from the peel to the stone.

Add cheese

Arrange the fresh mozzarella slices evenly over the sauced pizza. Sprinkle grated parmesan (or DF alternative) evenly over top.

Bake

Bake at 475°F (245°C) for 10–12 minutes, or until the crust edges are set and lightly golden and the cheese is melted and bubbly. Bake time can vary by oven and thickness of dough; watch closely after 8 minutes.

Finish

Remove pizza from oven using the parchment to lift or a peel to transfer to a cutting board. Drizzle the extra-virgin olive oil over the pizza, scatter fresh basil leaves evenly, and sprinkle coarse salt and optional crushed red pepper. Let rest 2–3 minutes to allow cheese to set slightly before slicing.