Margherita Recipe

Mix and proof

In a large bowl or the bowl of a stand mixer, combine warm water and sugar/honey (if using). Sprinkle the instant yeast over the water and let sit 2–3 minutes until it begins to foam lightly. Add 1 tablespoon olive oil. Stir in flour and 1.5 tsp salt. If using a stand mixer, knead with a dough hook on low for 6–8 minutes until smooth and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Form dough into a ball, coat lightly with the remaining 1 tablespoon olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1 to 1.5 hours. For better flavor, refrigerate covered for 12–48 hours instead — bring back to room temperature for 30–60 minutes before shaping.

Divide and rest

Punch down the dough, divide into two equal portions. Shape each into a tight ball, place on a lightly floured tray, cover, and let rest for 30 minutes to relax the gluten (this makes stretching easier).

Pour the canned San Marzano tomatoes into a bowl and crush them by hand or pulse briefly in a blender/food processor to a slightly chunky, smooth consistency. Do not over-blend — you want some texture.

In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, 1/2 tsp salt, and 1/4 tsp dried oregano. Simmer gently for 10–12 minutes to concentrate flavors, stirring occasionally. Taste and adjust salt as needed. Remove from heat and stir in torn fresh basil if using. Let cool to room temperature before using on the pizza.

Preheat oven

Place a pizza stone or heavy inverted baking sheet on the middle rack of the oven. Preheat the oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated. If using a wood-fired or pizza oven, prepare to 700–900°F as appropriate.

Stretch the dough

On a lightly floured surface, take one dough ball and press from the center outward with fingertips to form a 10–12" circle, leaving a slightly thicker 3/4" rim. Alternatively, use a gentle toss or stretch — avoid using a rolling pin to preserve air in the crust. Transfer the shaped dough to a lightly floured pizza peel or the back of a sheet pan dusted with semolina or flour.

Sauce and cheese

Spread 1/3 to 1/2 cup of the cooled San Marzano sauce across the dough using the back of a spoon, leaving the rim exposed. Distribute 5 oz (half of the fior di latte) in torn pieces or thin slices evenly over the sauce. Add small extra-virgin olive oil drizzles (about 1/2 tsp) over the cheese.

Bake

Slide the pizza onto the preheated stone and bake 6–8 minutes in a 500–550°F oven, or until the crust is puffed, blistered, and golden and the cheese has melted and started to brown in spots. Baking time will vary with oven temperature: higher temps 3–4 minutes, standard home ovens 7–10 minutes.

Finish

Remove pizza to a cutting board. Immediately dollop or brush about 1 tablespoon of basil pesto in several spots over the hot pizza and then spread gently with the back of a spoon (or drizzle). Scatter fresh basil leaves, drizzle remaining olive oil, and sprinkle 1/8–1/4 tsp fine sea salt and crushed red pepper if desired. Let rest 1–2 minutes, slice and serve.

Repeat the stretching, topping, and baking steps with the second dough ball and remaining sauce/cheese.