Homemade Pizza Dough:

• 2½ cups (300 g) unbleached all-purpose flour (weighing is more accurate for baking)
• 1 teaspoon granulated sugar (helps activate yeast and adds slight sweetness to the crust)
• ½ teaspoon active dry yeast or SAF instant yeast (ensure it’s fresh and active for proper rise)
• ¾ teaspoon kosher salt (enhances flavor and controls yeast activity)
• 7 ounces (105°F to 115°F) warm water (ideal temperature for yeast activation, use a thermometer if unsure)
• 1 tablespoon extra virgin olive oil (adds richness and aids in dough elasticity)
• semolina and all-purpose flour for dusting the pizza peel (prevents sticking and adds texture)

Classic Margherita Pizza Sauce:

• 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes) (San Marzano tomatoes offer the best flavor profile for authentic Italian pizza)
• 2-3 fresh garlic cloves grated with a microplane or pressed (for fresh, vibrant garlic flavor)
• 1 teaspoon extra virgin olive oil plus more for drizzling (adds depth to the sauce and a finishing touch)
• 2-3 large pinches of kosher salt to taste (season generously to bring out tomato flavor)
• ¼ teaspoon freshly ground black pepper (for a subtle hint of spice)

Authentic Toppings:

• 2-3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for serving (adds savory, nutty notes)
• 7 ounces fresh mozzarella cheese (not packed in water) cut into ½-inch cubes (pat dry to prevent a soggy pizza)
• 5-6 large fresh basil leaves plus more for garnishing (essential for margherita’s signature flavor)
• dried red pepper flakes optional, for a subtle kick

• 1. Prepare Your Homemade Pizza Dough: In a generously sized mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and kosher salt. Whisk these dry ingredients thoroughly to ensure even distribution. Next, pour in the warm water and the tablespoon of olive oil. Using a sturdy wooden spoon or spatula, stir the mixture until the dough just begins to come together. At this stage, it will appear somewhat shaggy and dry, but do not be alarmed; this is perfectly normal.
• 2. Knead the Dough: Transfer the shaggy dough mixture onto a clean countertop that has been lightly but thoroughly floured. Begin to knead the dough for approximately three minutes. You’ll observe that it quickly coalesces into a cohesive mass and will start to develop a slightly sticky texture. Dust your hands and the dough with additional flour as needed during this process – the amount required can vary depending on your kitchen’s humidity. The goal is for the dough to be slightly tacky to the touch but not so sticky that it adheres stubbornly to your countertop. After three minutes of kneading, the dough should feel smooth, exhibit a pleasant elasticity, and still be slightly tacky. Once achieved, lightly grease a clean, large mixing bowl with olive oil, place the kneaded dough inside, turning it once to coat.
• 3. Allow Dough to Rise (First Proof): Cover the bowl with either a clean kitchen towel or plastic wrap. Place the covered bowl in a warm, dry area of your kitchen and allow the dough to rise for a full 2 hours, or until it has visibly doubled in size. Proofing Tip: If your kitchen environment is particularly cool, you can create an ideal warm proofing spot. Simply heat a large, heatproof measuring cup of water in your microwave for 2 to 3 minutes until very hot. Carefully remove the cup, then immediately place the bowl containing your dough into the microwave (do not turn the microwave on) and close the door. This creates a warm, moist environment perfect for yeast activity. [If you plan to prepare the dough in advance, please refer to the notes section below for detailed instructions on chilling or freezing.]
• 4. Preheat Oven and Pizza Steel/Stone: Position your pizza steel (or baking stone) on the second-to-top rack of your oven. This placement, roughly 8 inches from the broiler element, ensures maximum direct heat transfer to the pizza. Preheat your oven and the steel (or stone) to its absolute highest temperature, ideally 550°F (285°C), for a minimum of 1 hour. This extended preheating time is crucial for the steel or stone to reach and maintain the necessary intense heat for a crispy crust. If your oven doesn’t reach 550°F (285°C) or if you are using a more delicate pizza stone that may crack at extreme temperatures, I recommend heating it to a maximum of 500°F (260°C).
• 5. Prepare Sauce and Toppings: While your oven and baking surface are preheating, take this time to efficiently assemble all your pizza components. In a small bowl, combine the pureed or crushed tomatoes, minced fresh garlic, a teaspoon of extra virgin olive oil, freshly ground black pepper, and kosher salt. Stir well to integrate the flavors; this simple sauce requires no cooking. Set aside another small bowl containing the cubed fresh mozzarella cheese. It is vital to pat the mozzarella dry with a paper towel to remove any excess moisture, which can otherwise lead to a soggy pizza. Keep your fresh basil leaves and grated Parmigiano-Reggiano cheese easily accessible for quick topping assembly.
• 6. Divide and Rest Dough: Once the dough has completed its first rise, gently turn it out onto a lightly floured surface. Separate the dough into two equal-sized portions. The dough will naturally deflate slightly as you handle it, which is perfectly fine. Place these dough portions on a large plate or a lightly floured countertop, cover them gently with plastic wrap, and allow them to rest for an additional 5 to 10 minutes. This brief resting period helps the gluten relax, making the dough much easier to stretch.
• 7. Stretch the Dough and Prepare Peel: Liberally sprinkle your pizza peel (or the back of a half sheet pan, if improvising) with a tablespoon of semolina flour and a light dusting of all-purpose flour. The semolina acts like tiny ball bearings, ensuring the dough slides effortlessly. Gently use both hands to stretch one of the pizza dough balls into a circle of approximately 10 inches in diameter. Don’t strive for perfect uniformity – rustic shapes add character! If the dough resists stretching or springs back excessively, cover it again and let it rest for another five minutes to allow the gluten to relax further. Aim for slightly thicker edges to create a desirable crust, but ensure the center of the dough is thin enough that you can see some light through it when held up. Carefully transfer the stretched dough onto the prepared pizza peel.
• 8. Assemble and Bake Your First Pizza: Lightly drizzle or brush the stretched dough with about a teaspoon of olive oil, spreading it with your fingertips. Using a large spoon, distribute approximately ½ cup of your prepared tomato sauce evenly over the pizza dough, making sure to leave a ½-inch to ¾-inch border around all sides for the crust. Sprinkle a tablespoon of Parmigiano-Reggiano cheese over the sauce. Evenly scatter half of the cubed fresh mozzarella across the pizza. Finally, tear a few large fresh basil leaves with your hands and sprinkle them over the top. At this stage, I sometimes gently stretch the edges of the dough a bit more if it feels too thick. With a swift, confident motion, gently slide the assembled pizza from the peel directly onto the preheated baking stone or steel in the oven. Bake for 7 to 8 minutes, or until the crust is beautifully golden brown, the cheese is bubbling and starting to caramelize, and the edges are perfectly crisp. Pro Tip: If you desire a bit more char or color on your cheese and crust, you can briefly finish the pizza under the low or medium broiler setting for the last minute or two, but watch it extremely carefully to prevent burning!

  9. Serve and Repeat: Carefully remove the cooked pizza from the oven using your pizza peel. Transfer it to a wooden cutting board or a foil-lined surface. For an extra touch of flavor and aroma, drizzle the top with a little more extra virgin olive oil, a sprinkle of fresh grated Parmigiano-Reggiano cheese, and a chiffonade of fresh basil leaves. Slice and serve immediately while hot, and then proceed to prepare your second pizza following the same steps.

• 10. Serving Multiple Pizzas: If you’re serving both pizzas simultaneously, a smart strategy is to place the first cooked pizza on a separate baking sheet after it comes out of the oven. While the second pizza bakes, you can place this baking sheet with the first pizza on a lower oven rack (below the pizza stone) for the last few minutes of cooking. This helps keep it warm and ensures both pizzas are piping hot for serving. Alternatively, and often preferred for optimal freshness, serve the first pizza immediately out of the oven, keeping the oven hot. Prepare and bake the second pizza after everyone has enjoyed the initial slices. While the pizza will taste delicious either way, it is undeniably at its absolute prime within minutes of emerging from the oven!

Additional Tips for Margherita Pizza Perfection:

• The Magic of Semolina: Using semolina flour (in addition to all-purpose flour) to dust your pizza peel is a critical step. Semolina has a coarser texture and a higher burn point than regular flour, creating tiny, non-stick “ball bearings” under the dough. This ensures that the pizza will slide cleanly and smoothly from the peel onto the intensely hot oven surface without sticking, preventing tragic pizza-launching mishaps.
• Yeast Activation – A Modern Understanding: There’s often a misconception that active dry yeast *must* be dissolved in warm water before use. However, modern active dry yeast has been reformulated with significantly smaller granules, meaning it dissolves readily into dough without pre-hydration. The critical factor is simply ensuring your yeast is fresh and active. Always double-check the expiration date on your yeast package. If you’re in doubt about its vitality, a simple proofing test (mixing a small amount with warm water and a pinch of sugar; it should get foamy within 10 minutes) can confirm it’s alive and ready to work its magic.
• Preparing Dough in Advance: For convenience, you can prepare the pizza dough ahead of time. Once the dough has completed its initial two-hour rise and doubled in size, divide it into two equal portions. Wrap each piece of dough securely in plastic wrap, then place them together in a freezer-safe bag. The dough can be safely chilled in the refrigerator for up to 24 hours or frozen for up to 3 months. When you’re ready to make pizza, thaw frozen dough in the refrigerator overnight. Before using, allow the refrigerated or thawed dough to come to room temperature for at least 30 minutes, keeping it in a lightly greased bowl covered with a kitchen towel. This helps relax the gluten and makes stretching much easier.
• Tomato Quality Matters: For the most authentic and flavorful margherita pizza sauce, prioritize high-quality canned San Marzano tomatoes. These tomatoes are renowned for their balanced sweetness, low acidity, and delicate flavor, making them ideal for pizza sauce that shines with minimal preparation. If San Marzano are unavailable, good quality canned Italian plum tomatoes can be a suitable substitute.
• Mozzarella Preparation: Using fresh mozzarella (not packed in water, often labeled as “low-moisture” or “pizza mozzarella”) is crucial. If using fresh mozzarella packed in water, ensure you thoroughly pat it dry and ideally let it air dry for a bit to remove as much moisture as possible. Excess moisture from the cheese can leach into the crust, making it soggy. Cubing the mozzarella into ½-inch pieces ensures even melting and distribution of creamy goodness.