Classic Margherita Pizza Recipe

The best Margherita pizza is wonderfully simple, but it leaves nowhere for mediocre ingredients or soggy technique to hide. This version uses four San Marzano tomatoes as a fresh, lightly seasoned sauce rather than a heavily cooked topping, so their sweet-tart flavor stays bright against the creamy 8 ounces of fresh mozzarella. A little olive oil rounds everything out, while fresh basil added at the end keeps its peppery, garden-fresh aroma. With one pound of dough, you’ll have enough for four individual pizzas or two larger ones, depending on how thin you like the crust. Start by bringing the dough to room temperature for at least 20 minutes; cold dough tends to spring back when you try to stretch it. Crush or grate the tomatoes, then drain off some of their excess liquid so the pizza doesn’t steam in the oven. Season the tomato with the teaspoon of salt, but keep the layer thin—just enough to tint the dough red. Tear the mozzarella into small pieces and let it sit on a paper towel while you shape the crust. That brief draining step makes a noticeable difference, especially with fresh mozzarella, which can release quite a bit of water as it cooks. For the best texture, preheat your oven and pizza stone or steel as hot as it will reasonably go before the dough touches the counter. Stretch the dough gently, leaving a slightly thicker rim, then spread on the tomatoes and scatter the mozzarella evenly rather than piling it in the center. Drizzle with the olive oil and bake until the crust is puffed and browned and the cheese has melted into glossy, soft pools—about 12 to 15 minutes in a very hot oven. If the edges brown before the middle is crisp, use a little less tomato next time; the sauce is the most common cause of a limp Margherita crust. Let the pizzas rest for a minute or two, then tear the quarter cup of basil leaves over the top so they wilt slightly without turning dark and bitter. Serve this for an easy Italian-style dinner while the crust is still crackly and the mozzarella is warm. It pairs particularly well with a peppery arugula salad dressed with lemon and olive oil, or with roasted vegetables and a chilled sparkling water. A light red such as Barbera or a crisp Italian white also works beautifully. Expect about 35 minutes from start to finish, including 20 minutes of preparation and 15 minutes in the oven.