Margherita Pizza Recipe

Activate yeast

Combine lukewarm water, sugar (or honey) and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—discard and try fresh yeast.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine bread flour and fine sea salt. Make a well and add the activated yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or with the mixer on medium speed for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add a teaspoon of water or a dusting of flour as needed to reach the right texture.

First rise

Lightly oil a clean bowl, place the dough in it and turn to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1.5–2 hours. For deeper flavor, refrigerate overnight (8–24 hours) after the first 30–60 minutes of rise and then bring to room temperature before shaping.

Portion

After rising, gently deflate the dough and divide into 2 equal portions for two 10–12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball and let rest, covered, for 20–30 minutes to relax the gluten before stretching.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap in foil and roast 30–35 minutes until soft and golden. Alternatively roast alongside pizza if your oven is at firing temperature. Let cool slightly, then squeeze the softened cloves out of their skins and mash to a paste.

Make marinara

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add mashed roasted garlic and stir briefly (30 seconds) until fragrant. Add crushed tomatoes and tomato paste. Stir to combine, then add dried oregano, salt, black pepper and red pepper flakes (if using). Simmer gently 10–15 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly before using (a cooler sauce keeps the dough from getting soggy).

Preheat oven or wood-fired oven

If using a home oven, place a pizza stone or steel on the highest rack and preheat at maximum temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a wood-fired oven, heat until floor reaches 700–900°F (370–480°C) depending on oven—target intense radiant heat for 90–120 seconds cooking.

Stretch the dough

On a lightly floured surface or on a well-dusted peel with cornmeal/semolina, press a dough ball gently from center outward leaving a 1/2–3/4-inch rim. Stretch by hand or drape over knuckles and rotate until you have a roughly 10–12-inch disk about 1/8–1/4 inch thick in the center. Avoid overworking; a slightly rustic edge is desirable for wood-fired baking.

Assemble pizza

Spread a thin layer (about 1/3–1/2 cup) of the roasted garlic marinara over the stretched dough, leaving the rim clear. Distribute torn or sliced fresh mozzarella evenly (about half the cheese per pizza if making two). Place thin tomato slices sparingly on top of the cheese—you want some freshness but not too many juices. Drizzle lightly with 1/2 tablespoon olive oil over each pizza.

Final prep

If using a peel, dust it lightly with cornmeal/semolina to prevent sticking. Transfer the assembled pizza to the preheated stone/steel or slide into the wood-fired oven with a peel. Work quickly so the dough doesn't slacken.

Bake

In a wood-fired oven: bake 60–120 seconds, turning the pizza regularly for even charring and blistering—watch closely. In a home oven on stone/steel at 500–550°F: bake 6–10 minutes until crust is golden with charred spots and cheese is bubbling and just beginning to brown. If using a broiler for added char, switch to broil for the last 30–60 seconds, watching closely.

Finish

Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza so they release aroma. Sprinkle with a pinch of coarse sea salt and a grind of black pepper. Drizzle a little extra-virgin olive oil over the top.

Rest & slice

Let the pizza rest 1–2 minutes to set the cheese slightly, then slice and serve hot. Repeat assembly and bake for remaining dough portions.

Maintain a hot, clean fire and rotate pizzas frequently for even cooking. Use a metal peel to move pizzas quickly. If your oven runs cooler, preheat longer or keep pizzas closer to the fire for more charring; if too hot, pull pizzas into a slightly cooler zone after initial blistering to finish cooking.