Margherita Pizza Recipe

Activate yeast

Combine lukewarm water (1.5 cups) and sugar (0.5 tsp) in a mixing bowl. Sprinkle the active dry yeast (2 tsp) over the surface and let sit 5–10 minutes until foamy.

Mix and knead

In a large bowl or stand mixer fitted with a dough hook, combine 3.5 cups all-purpose flour and 2 tsp kosher salt. Add the foamy yeast mixture and 1 tbs olive oil. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer on medium speed for 8–10 minutes until smooth and elastic. The dough should be tacky but not sticky; add a teaspoon of flour at a time if too sticky.

First rise

Lightly oil a clean bowl with olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1 to 1.5 hours, or until doubled in size.

Portion and cold ferment (optional)

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or leave whole for one large). Shape each portion into a tight ball. For better flavor, place dough balls in an oiled container, cover, and refrigerate for 12–48 hours. If refrigerating, bring to room temperature for 1 hour before shaping.

Prepare sauce while dough rises or during cold ferment. Pour 14 oz canned San Marzano tomatoes into a bowl and crush by hand or pulse briefly in a blender to a slightly chunky texture. Stir in 1 tsp olive oil, 1 minced garlic clove, 0.5 tsp dried oregano, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Taste and adjust seasoning. Do not cook—the bright fresh uncooked sauce is traditional for Margherita.

Preheat oven

Position an oven rack in the lowest third of the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes with a pizza stone or steel in place. If using a baking sheet, preheat the sheet as well.

Shape the pizza

On a lightly floured surface, press one dough ball from the center outward to form a 12-inch round, leaving a slightly thicker rim. Stretch gently with your knuckles or toss briefly. Transfer the shaped dough to a peel or inverted baking sheet dusted with semolina or cornmeal to prevent sticking.

Assemble

Spread about 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border. Distribute 4 oz (half of the 8 oz) torn or sliced fior di latte evenly over the sauce. Drizzle roughly 1/2 tbs of olive oil over the top and sprinkle a light pinch of fine sea salt.

Bake

Slide the pizza onto the preheated stone or steel and bake for 7–10 minutes (if oven 500–550°F) until crust is golden with charred spots and cheese is melted and bubbling. If using a home oven at lower temps, baking may take 10–14 minutes—watch for blistering and doneness.

Finish

Remove the pizza from the oven and immediately scatter fresh basil leaves (6 per pizza) across the top. Tear or scatter remaining 4 oz fior di latte on top if you prefer fresh soft patches of cheese. Drizzle with remaining olive oil (about 1/2 tbs) and finish with a light sprinkle of fine sea salt to taste.

Serve

Let rest 1–2 minutes, slice, and serve hot. Repeat shaping and baking for the second pizza if made.