Margherita Pizza Recipe

Activate yeast and mix

Place warm water (about 105-110°F / 40-43°C) in a large mixing bowl. Stir in sugar and sprinkle the active dry yeast over the surface. Let sit 5-8 minutes until foamy. Add 2 tablespoons of olive oil to the yeast mixture.

Combine dry ingredients

In a separate bowl, whisk together 3 1/2 cups flour and 2 teaspoons fine sea salt.

Add the dry flour mixture to the yeast mixture a cup at a time, stirring with a wooden spoon or dough hook on low speed until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 8-10 minutes until smooth and elastic (or mix/knead in a stand mixer with dough hook for 6-8 minutes). If dough is sticky, sprinkle up to 2 tablespoons more flour; it should be slightly tacky but manageable.

Shape dough into a ball, coat lightly with 1 teaspoon olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

After rising, gently deflate dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape into tight balls, place on a lightly oiled tray, cover, and let rest 20-30 minutes to relax the gluten before shaping.

Prepare San Marzano tomato sauce

While the dough rises, open the San Marzano tomatoes into a bowl. Crush them by hand or pulse 2-3 times in a blender/food processor to reach a slightly chunky, saucy consistency (do not overblend into a puree).

Heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30-45 seconds until fragrant but not browned. Add the crushed tomatoes, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon dried oregano. Stir and simmer gently 8-10 minutes to meld flavors. Remove from heat and stir in the chiffonade basil leaves. Taste and adjust salt/pepper. Let sauce cool to room temperature before using (a warm but not hot sauce prevents soggy dough). The sauce should be concentrated and not watery.

Preheat oven and prepare surface

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat oven to the highest temperature it allows (500-550°F / 260-290°C) for at least 45 minutes to thoroughly heat the stone. If using a pizza peel, dust it with semolina or cornmeal. If using parchment, have a sheet ready.

Shape the dough

On a lightly floured surface, press one dough ball from center outward to flatten. Using your fingers, stretch and rotate the dough to form a roughly 12-inch round with a slightly thicker rim. Avoid pressing out all the air from the edge. If dough resists, let it rest 5 minutes and continue. Transfer shaped dough to the semolina-dusted peel or parchment.

Top the pizza

Spread 1/2 cup of the prepared San Marzano sauce evenly over the dough, leaving a 1/2-inch border. Tear or slice 5 ounces (half of the 10 oz) of fresh mozzarella into pieces and distribute evenly over the sauce in a single layer. Drizzle about 1/2 tablespoon olive oil lightly over the cheese and sprinkle a pinch (~1/16 to 1/8 tsp) of fine sea salt and a small amount of crushed red pepper flakes if using.

Bake

Slide the pizza (on the peel or parchment) onto the preheated stone or baking sheet. Bake 7-10 minutes at 500-550°F (if oven reaches 500°F expect closer to 8-10 minutes; at 550°F expect 5-8 minutes) until crust is blistered and charred in spots and cheese is melted and slightly golden. Rotate the pizza halfway through baking for even browning if needed.

Finish and serve

Remove pizza from oven. Immediately scatter 6 fresh basil leaves over the hot pizza and drizzle the remaining 1/2 tablespoon olive oil. Sprinkle the remaining 1/8 to 1/4 teaspoon fine sea salt evenly. Let rest 1-2 minutes, slice into 6-8 pieces, and serve hot. Repeat the shaping, topping, and baking steps for the second dough ball.

When serving, add the remaining fresh basil leaves whole or torn for aroma and bright flavor. Optionally offer extra olive oil and crushed red pepper at the table.