Margherita Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy.

In a large bowl, whisk together flour and salt. Make a well in the center.

When yeast is foamy, add olive oil to the yeast mixture, then pour into the flour well. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead 6–7 minutes in a stand mixer with dough hook.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

After rising, punch down the dough and divide into two equal portions for two 11–12 inch pizzas (or keep whole for one large). Let rest 10 minutes before shaping.

While dough rises, prepare the sauce. Heat 1 tsp olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add crushed tomatoes (or passata), dried oregano, salt, and pepper. Stir and simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

For an ultra-bright fresh Margherita, you may omit cooking and simply season canned tomatoes with salt, pepper, and a drizzle of olive oil.

Preheat oven to 500°F (260°C) or as hot as it will go. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, turn it upside down and preheat as well.

On a floured surface, stretch or roll one portion of dough into a roughly 11–12 inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or a baking sheet dusted with semolina or cornmeal.

Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border.

Tear or thinly slice the buffalo mozzarella and distribute evenly over the sauce. If using fresh tomato slices, arrange a few slices intermixed with the cheese (optional).

Drizzle with 1/2–1 tsp olive oil and sprinkle a pinch of fine sea salt and a little freshly ground black pepper over the top.

Slide the pizza onto the preheated stone or baking surface. Bake 7–10 minutes, rotating once if necessary, until crust is golden and cheese is bubbling with slight browning.

Remove pizza from oven. Scatter fresh basil leaves over the hot pizza so they wilt slightly. Finish with a light drizzle of olive oil.

Let rest 2–3 minutes, slice, and serve immediately.