Italian · Free recipe
Pizza Margherita
A blistered, chewy crust topped with bright tomato sauce, milky mozzarella, and fresh basil. The simple Neapolitan pizza that started it all.
Step 1
In a large bowl, stir together the bread flour, 2 teaspoons salt, and instant yeast. Pour in the warm water and mix with a spoon, then your hands, until a shaggy dough forms with no dry flour left.
Step 2
Turn the dough onto a lightly floured counter and knead for about 8 minutes until smooth and elastic. It should spring back slowly when poked.
Step 3
Place the dough in a clean oiled bowl, cover with plastic wrap, and let it rise at room temperature for about 2 hours, or until doubled in size. For best flavor, refrigerate overnight.
Step 4
Make the sauce by crushing the whole tomatoes with your hands into a bowl. Stir in 1/2 teaspoon salt. Do not cook it; the sauce cooks on the pizza.
Step 5
About 1 hour before baking, place a pizza stone or an upside-down baking sheet on the top rack and heat the oven to its highest setting, usually 500 to 550 degrees Fahrenheit. A blazing hot surface is essential for a good crust.
Step 6
Divide the risen dough into 2 balls. Let them rest under a towel for 15 minutes so they relax and stretch more easily.
Step 7
On a floured surface, gently press and stretch one ball into a 10 to 12 inch round, leaving a slightly thicker rim. Avoid using a rolling pin, which flattens the airy edge.
Step 8
Slide the round onto a piece of floured parchment paper. Spread a thin layer of tomato sauce over it, leaving the rim bare.
Step 9
Scatter half the torn mozzarella over the sauce. Drizzle with a little olive oil.
Step 10
Carefully transfer the parchment with the pizza onto the hot stone. Bake for 6 to 8 minutes until the crust is puffed and charred in spots and the cheese is bubbling.
Step 11
Remove the pizza, scatter over half the fresh basil, and drizzle with a touch more olive oil.
Step 12
Repeat with the second dough ball. Slice and serve hot.
Tips from the test kitchen
- The hotter your oven, the better; a long preheat on a stone mimics a pizza oven.
- An overnight cold rise in the fridge gives the crust far more flavor and better texture.
