Pizza Margherita (v) Recipe

Bloom yeast

In a small bowl, combine warm water (1 cup) with sugar (1 tsp) and sprinkle the active dry yeast (2 tsp) over the top. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl, combine flour (3 cups) and salt (1 tsp). Make a well in the center and add the foamy yeast mixture and olive oil (2 tbs). Mix with a wooden spoon until a shaggy dough forms.

Turn the dough 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 for 6–8 minutes). If dough is sticky, sprinkle an additional tablespoon of flour at a time.

Form into a ball, lightly oil the bowl, place dough in the bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1.5 hours.

After rising, punch down the dough, divide into two equal portions for two 10–12 inch pizzas (or keep whole for one large pizza). Let rest for 10 minutes before shaping.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

Halve the plum/vine tomatoes (and the 2 extra ripe tomatoes if you’ll roast slices as topping) and place them cut-side up on the prepared sheet. Add whole garlic cloves (3 pcs) to the sheet.

Drizzle tomatoes and garlic with olive oil (2 tbs), sprinkle with salt (1 tsp), black pepper (1 tsp), dried oregano (1 tsp) and red pepper flakes (0.25 tsp). Toss gently to coat.

Roast for 25–30 minutes until tomatoes have softened and edges caramelize. Remove from oven and let cool slightly.

Squeeze roasted garlic from skins into a blender or food processor with roasted tomatoes and fresh basil (6 pcs). Pulse until slightly chunky or smooth, according to preference. Taste and adjust salt/pepper. Set sauce aside to cool to room temperature.

Preheat oven to highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil or dust with semolina/cornmeal.

If you divided dough, on a floured surface press or roll one dough ball into a 10–12 inch round, leaving a slightly thicker rim. Transfer to a pizza peel or inverted baking sheet dusted with semolina or cornmeal so it slides easily.

Spread a thin layer (about 3/4 to 1 cup) of the roasted tomato sauce over the dough, leaving a 1/2 inch border for the crust.

Tear or slice the fresh mozzarella into pieces and arrange evenly over the sauce (about 8 oz total). If you roasted additional tomato slices, arrange them between the cheese.

Drizzle the remaining 1 tbs olive oil over the top and sprinkle kosher salt (0.5 tsp) evenly. Add a light sprinkle of grated Parmesan/Pecorino if using.

Slide the pizza onto the hot stone or place baking sheet in the oven. Bake 8–12 minutes until crust is golden and cheese is bubbling and slightly browned in spots. Cooking time depends on oven temperature and stone.

Remove pizza from oven and immediately scatter fresh basil leaves (8 pcs) over the top. Let rest 2–3 minutes, slice, and serve.

Repeat assembly and baking steps for the second dough ball if making two pizzas. Serve hot with additional olive oil or chili flakes to taste.