Pizza Margherita 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.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil.

Mix with a spatula until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium speed for 6–7 minutes). If dough is sticky, add flour 1 tablespoon at a time.

Shape dough into a ball, rub lightly with 1 teaspoon olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours. For more flavor, refrigerate covered for 12–24 hours and bring to room temperature before shaping.

After the first rise, gently deflate dough and divide into two equal portions for two 10–12-inch pizzas (or leave whole for one large pizza). Shape into tight balls, cover, and rest 20–30 minutes before shaping.

Crush the canned tomatoes by hand or pulse briefly in a blender for a few seconds to a slightly chunky consistency. Do not over-blend — sauce should be bright and fresh.

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté just until fragrant, about 30 seconds — do not brown.

Add crushed tomatoes, salt, dried oregano, and torn basil. Simmer gently for 8–10 minutes to concentrate flavor, stirring occasionally. Remove from heat and cool slightly. Taste and adjust seasoning.

Preheat oven to highest temperature (ideally 500–550°F / 260–290°C). If you have a pizza stone or steel, place it on the middle rack and preheat at least 45 minutes. If using a baking sheet, preheat the sheet.

On a lightly floured surface, press or gently stretch one dough ball into a 10–12-inch round, leaving a slightly thicker edge for the crust. Transfer to a peel or an inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

Spread about 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2–3/4 inch border. Use the back of a spoon to create a thin, even layer — do not overload with sauce.

Tear or slice 4 oz (half the mozzarella) into pieces and distribute evenly over the sauced dough. Sprinkle a pinch (about 1/4 tsp) of salt over the cheese and drizzle about 1/2 tablespoon olive oil across the top.

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes (at 500–550°F) or 10–14 minutes (if oven tops at 475°F), until crust is golden, edges are blistered, and cheese is melted and bubbling.

Remove pizza from the oven. Immediately scatter half the fresh basil leaves on top and drizzle a small amount of olive oil (about 1/2 tsp). Let rest 1–2 minutes, then slice and serve. Repeat with the second dough ball and remaining ingredients.