Blistered Margherita Pizza with Fresh Mozzarella and Basil

Why You’ll Love This Recipe

• Classic Neapolitan-inspired flavors: bright San Marzano tomatoes, creamy fresh mozzarella, and fragrant basil.
• Hand-stretched dough delivers the tender chew and airy cornicione you crave.
• Home-oven friendly technique with a stone or steel for beautiful blistering.
• Minimal, high-quality ingredients do the heavy lifting—simple and stunning.

Grocery List

• Produce: Fresh basil
• Dairy: Fresh mozzarella (8 oz)
• Pantry: 00 or bread flour, instant yeast, fine sea salt, flaky sea salt, whole San Marzano tomatoes (14 oz can), extra-virgin olive oil

Full Ingredients

Dough (for 2 twelve-inch pizzas)

• 320 g 00 or bread flour (about 2 1/2 cups), plus more for dusting
• 210 g cool water, 68–72°F (3/4 cup + 2 tbsp)
• 1 1/2 tsp fine sea salt (9 g)
• 1/4 tsp instant yeast (about 0.8 g)
• 1 tsp olive oil (for lightly greasing the container)

Sauce & Toppings

• 1 (14 oz/400 g) can whole San Marzano tomatoes, crushed by hand
• 1 tbsp extra-virgin olive oil (for the sauce)
• 1/2 tsp fine sea salt (for the sauce), plus more to finish
• 8 oz (225 g) fresh mozzarella, well-drained and torn into 1–2 inch pieces
• 12–16 fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil, for drizzling

Step-by-Step Instructions

Step 1: Mix and rest the dough

In a large bowl, whisk the water, salt, and yeast until dissolved. Add the flour and mix with a spoon or hand until no dry spots remain; the dough will look shaggy and slightly sticky. Cover and let rest for 20 minutes to hydrate the flour (autolyse), which improves extensibility for hand-stretching.

Step 2: Brief knead and initial rise

After the rest, knead in the bowl or on a lightly floured surface for 2–3 minutes until smoother. Shape into a ball, place in a lightly oiled container, cover, and let sit at room temperature for 60 minutes. The dough will relax and start to puff slightly.

Step 3: Cold ferment for flavor

Re-cover tightly and refrigerate for 24 hours. This slow, cold fermentation builds flavor and creates the airy cornicione (rim) that makes Margherita pizza so special.

Step 4: Make the no-cook sauce and prep toppings

About 1 hour before baking, crush the tomatoes by hand in a bowl. Stir in 1 tbsp olive oil and 1/2 tsp fine sea salt. If the tomatoes are very watery, drain off 1–2 tbsp of liquid so the sauce is thick and spoonable. Tear the mozzarella into bite-size pieces and pat very dry with paper towels; set on fresh towels until needed. Tear the basil and reserve.

Step 5: Preheat the oven thoroughly

Place a pizza steel or stone on the top-middle rack (6–8 inches from the broiler element). Preheat the oven to 550°F/290°C, or as hot as it will go, for a full 60 minutes. A blazing-hot surface is key to quick oven spring and blistering.

Step 6: Portion and warm the dough

Remove the dough from the fridge. Turn it out onto a lightly floured surface and divide into two equal pieces (about 260 g each). Shape into tight balls by tucking the edges underneath. Place on a floured surface, cover, and let sit at room temperature for 45–60 minutes until relaxed and slightly puffy.

Step 7: Hand-stretch and top

Dust the counter and your hands lightly with flour. Working with one dough ball at a time, press with your fingertips from the center outward to define a 1-inch rim. Pick up the dough and drape it over your knuckles, rotating and gently stretching until it reaches 12 inches. Place on a lightly floured peel (or parchment). Spread 1/3–1/2 cup crushed tomatoes in a thin layer, leaving the rim bare. Distribute half the mozzarella pieces evenly. Drizzle 1 tsp oil and add a very light pinch of fine sea salt.

Step 8: Bake hot and finish with basil

Launch onto the preheated stone/steel. Bake 6–8 minutes until the crust is blistered, the cheese is melted with browned spots, and the rim is deeply golden. For extra char, switch to broil for the final 30–60 seconds, watching closely. Transfer to a board, immediately add torn basil, and finish with a light drizzle of olive oil and a pinch of flaky salt. Repeat with the second pizza. Rest 1–2 minutes before slicing to let the cheese settle.

Pro Tips

• Dry your mozzarella thoroughly. Excess moisture causes soggy spots—tear and pat dry, then set on paper towels while the oven preheats.
• Use a pizza steel if you have one. It transfers heat faster than stone for superior oven spring and leopard spotting.
• Keep the sauce light. More is not better; 1/3–1/2 cup per pizza prevents a watery center and lets the dough crisp.
• Broiler blast. A 30–60 second broil at the end mimics wood-fired blistering without overcooking the crumb.
• Want a longer ferment? Reduce yeast to 1/8 tsp and cold-rise 36–48 hours for deeper flavor.

Variations

• Bufalina: Swap mozzarella fior di latte for buffalo mozzarella; add basil after baking so it stays vibrant.
• Garlic-Chili Kiss: Whisk 1 tsp chili flakes and 1 small grated garlic clove into the tomato sauce for gentle heat.
• Burrata Finish: Bake with tomato only; add torn burrata and basil after baking, then drizzle with extra-virgin olive oil.

Storage & Make-Ahead

Dough can cold-ferment up to 72 hours (reduce yeast to 1/8 tsp if going beyond 24 hours). For longer storage, freeze dough balls after the first hour at room temperature: oil lightly, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature for 60–90 minutes before stretching. Sauce keeps 5 days in the fridge or 2 months frozen. Leftover baked pizza reheats best on a preheated sheet or skillet at 475°F/245°C for 5–7 minutes until crisp and hot.

Nutrition (per serving)

Approximate for 1/4 of the recipe (half of one 12-inch pizza): 550 calories; 63 g carbohydrates; 20 g fat; 22 g protein; 900–1000 mg sodium. Values will vary with cheese brand, salt, and drizzle amounts.