Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/4 tsp (7 g) instant or active dry yeast
- 1 1/2 cups (360 ml) warm water, 105–110°F (40–43°C)
- 1 tsp (4 g) sugar or honey
- 3 3/4 cups (450 g) bread flour, plus extra for dusting
- 2 tsp (10 g) fine sea salt
- 2 tbsp (30 ml) extra-virgin olive oil (plus more for bowl and finishing)
- 1 (14 oz / 400 g) can whole peeled San Marzano-style tomatoes
- 1 small garlic clove (optional), 1/2 tsp (3 g) fine sea salt
- 12 oz (340 g) fresh mozzarella, drained and torn
- 1 packed cup (about 20 g) fresh basil leaves
- 1 tsp flaky sea salt, plus extra-virgin olive oil for drizzling
Do This
- 1. Mix yeast, warm water, and sugar; let sit 5–10 minutes until foamy. Stir in flour, salt, and olive oil; knead until smooth. Rise, covered, 60–90 minutes, until doubled.
- 2. At least 45 minutes before baking, place a pizza stone/steel (or inverted baking sheet) in the oven and preheat to 500–550°F (260–290°C).
- 3. Crush canned tomatoes by hand or with a fork. Stir in garlic (if using), 1 tbsp olive oil, and 1/2 tsp salt. Pat mozzarella dry and tear into bite-size pieces.
- 4. Divide dough into 2 balls. On a lightly floured surface, gently stretch each into a 10–12 inch circle, keeping the edges slightly thicker.
- 5. Spread a thin layer of crushed tomatoes over the dough, leaving a 1-inch border. Scatter mozzarella pieces evenly.
- 6. Slide onto the hot stone and bake 7–10 minutes, until the crust is puffed and browned in spots and cheese is melted with light golden patches.
- 7. Immediately top with basil leaves, drizzle with extra-virgin olive oil, and sprinkle with flaky sea salt. Slice and serve hot.
Why You’ll Love This Recipe
- Classic, simple toppings that let great ingredients shine: tomatoes, mozzarella, basil, olive oil, and sea salt.
- Thin, hand-stretched crust that bakes up crisp on the outside and chewy and airy inside.
- Written for a regular home oven, with clear timing and temperature guidance.
- Perfect base recipe: master this, and you can riff on countless other pizza styles.
Grocery List
- Produce: 1 small garlic clove (optional), 1 packed cup fresh basil leaves
- Dairy: 12 oz (340 g) fresh mozzarella
- Pantry: Bread flour, instant or active dry yeast, fine sea salt, flaky sea salt, sugar or honey, extra-virgin olive oil, 1 (14 oz / 400 g) can whole peeled San Marzano-style tomatoes
Full Ingredients
For the Pizza Dough (makes 2 thin-crust pizzas)
- 2 1/4 tsp (7 g) instant or active dry yeast
- 1 1/2 cups (360 ml) warm water, 105–110°F (40–43°C)
- 1 tsp (4 g) sugar or honey
- 3 3/4 cups (450 g) bread flour, plus extra for dusting
- 2 tsp (10 g) fine sea salt
- 2 tbsp (30 ml) extra-virgin olive oil, plus extra for oiling the bowl
For the Simple Tomato Sauce
- 1 (14 oz / 400 g) can whole peeled San Marzano-style tomatoes
- 1 small garlic clove, very finely minced or grated (optional but delicious)
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (3 g) fine sea salt, or to taste
- Pinch of sugar, only if needed to balance very acidic tomatoes
For the Toppings
- 12 oz (340 g) fresh mozzarella (cow’s milk “fior di latte” or buffalo mozzarella)
- 1 packed cup (about 20 g) fresh basil leaves, large leaves left whole or torn
For Baking & Finishing
- 1–2 tbsp (15–30 ml) extra-virgin olive oil, for drizzling after baking
- 1 tsp flaky sea salt (such as Maldon), or to taste
- Freshly ground black pepper, optional
- Pinch red pepper flakes, optional
- 2–3 tbsp (15–30 g) flour or fine semolina, for dusting the peel or baking sheet
Step-by-Step Instructions
Step 1: Make the pizza dough
In a large mixing bowl, combine the warm water (105–110°F / 40–43°C), yeast, and sugar or honey. Stir and let sit for 5–10 minutes, until the surface looks foamy and creamy. This tells you the yeast is active.
Add the bread flour and fine sea salt. Drizzle in the 2 tbsp (30 ml) olive oil. Stir with a wooden spoon or your hand until a shaggy dough forms and no dry flour remains.
Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes, adding only as much extra flour as needed to keep it from sticking, until the dough is smooth, elastic, and slightly tacky but not gluey.
Shape into a ball. Lightly oil a clean bowl, place the dough inside, and turn to coat with oil. Cover the bowl tightly with plastic wrap or a damp towel.
Step 2: Let the dough rise
Let the dough rise at warm room temperature (70–75°F / 21–24°C) for 60–90 minutes, or until roughly doubled in size. If your kitchen is cool, it may take closer to 90 minutes.
To check if it is ready, gently press a floured fingertip into the dough. If the indentation slowly springs back but does not disappear completely, the dough is proofed and ready to use.
Once risen, gently turn the dough out onto a lightly floured work surface. Use a bench scraper or knife to divide it into 2 equal pieces. Shape each piece into a tight ball by tucking the edges underneath. Cover with a lightly oiled piece of plastic wrap or a damp towel and let rest 15–20 minutes. This rest makes the dough easier to stretch.
Step 3: Preheat the oven and prepare your baking surface
At least 45 minutes before you plan to bake, place a pizza stone or baking steel on the middle rack of your oven. If you do not have one, place an inverted heavy baking sheet (rimmed sheet pan upside-down) on the rack.
Preheat the oven to 500–550°F (260–290°C), or as hot as your oven safely goes. This extended preheat time allows the stone or steel to get thoroughly hot, which is key for a thin, crisp bottom crust.
If you have a pizza peel, lightly dust it with flour or fine semolina to prevent sticking. If you are using an inverted baking sheet, you will build the pizza on a piece of parchment paper instead, so have that ready.
Step 4: Make the simple tomato sauce and prep toppings
While the oven heats and the dough rests, make the sauce. Pour the canned whole tomatoes into a bowl, including their juices. Crush them by hand, with a fork, or with a potato masher until they form a slightly chunky puree.
Stir in the minced garlic (if using), 1 tbsp (15 ml) olive oil, and 1/2 tsp (3 g) fine sea salt. Taste; if the sauce is very sharp or acidic, add a tiny pinch of sugar. The sauce should taste bright, fresh, and well seasoned. There is no need to cook it; the short time in the hot oven will keep it light and fresh.
Drain the fresh mozzarella and pat it very dry with paper towels. Excess moisture can make the pizza soggy. Tear the cheese into bite-size pieces, about 1 inch across. Rinse and gently pat the basil leaves dry.
Step 5: Stretch the dough into thin rounds
Working with one dough ball at a time, place it on a lightly floured surface. Gently press it into a flat disk with your fingertips, leaving the outer 1 inch a bit thicker for the crust.
Lift the dough and use the backs of your hands and knuckles to gently stretch it from the center outward, rotating as you go. Let gravity help you, but avoid pulling or tearing. Aim for a circle about 10–12 inches in diameter, with a thin center and slightly puffier rim.
If the dough resists stretching and keeps springing back, let it rest on the counter for 5 minutes, then try again. When it reaches size, lay the round onto the floured pizza peel or a sheet of parchment (if using an inverted baking sheet).
Step 6: Top the pizza simply and evenly
Spoon 1/4 to 1/3 cup of the crushed tomato sauce onto the center of the dough. Use the back of the spoon to spread it into a very thin, even layer, leaving a 1-inch border of bare dough. A Margherita should not be heavy with sauce; you want a light coating.
Scatter half of the torn mozzarella evenly over the sauced area. Avoid piling all the cheese in the center; leave some small gaps so the sauce can peek through and steam can escape. Do not add the basil yet; it goes on after baking so it stays bright and fragrant.
Give the peel a gentle shake to be sure the pizza is not sticking. If it is, lift a corner and dust a little more flour or semolina underneath.
Step 7: Bake until blistered, then finish with basil and olive oil
Slide the topped pizza directly onto the preheated stone or steel (or place the parchment-topped pizza onto the inverted baking sheet). Bake for 7–10 minutes, depending on your oven, until the crust is puffed and golden with some darker charred spots, and the cheese is fully melted with light golden patches.
Carefully remove the pizza to a cutting board. Immediately scatter half of the basil leaves over the hot pizza so they wilt slightly but stay vibrant. Drizzle with 1/2–1 tbsp olive oil and sprinkle with a pinch or two of flaky sea salt. Add freshly ground black pepper or red pepper flakes if you like.
Let the pizza sit for 1–2 minutes so the cheese sets just a bit, then slice and serve hot. Repeat Steps 5–7 with the second dough ball and remaining toppings.
Pro Tips
- Get the oven as hot as possible. A true pizzeria-style crust needs intense heat. Give your stone or steel a full 45–60 minutes to preheat.
- Keep the toppings light. Too much sauce or cheese will weigh down the crust and make it soggy. Aim for a thin veil of tomatoes and scattered pools of mozzarella.
- Dry the mozzarella well. Fresh mozzarella releases a lot of moisture. Pat it dry and tear into small pieces to avoid watery puddles.
- Handle the dough gently. Do not use a rolling pin. Hand-stretching preserves the air bubbles that create an airy, chewy texture.
- Add basil after baking. This keeps it bright green and aromatic instead of dark and bitter from overcooking.
Variations
- Garlicky Margherita: Rub the stretched dough lightly with a cut garlic clove before saucing, and add a few very thin slices of garlic under the cheese for a subtle kick.
- Extra-Rich Margherita: Add a few thin shavings of aged Parmesan or Grana Padano just after baking, along with the basil and olive oil, for extra depth and savoriness.
- Spicy Margherita: Sprinkle red pepper flakes over the finished pizza and drizzle with a little chili-infused olive oil for gentle heat.
Storage & Make-Ahead
Dough: After the first rise and dividing into 2 balls, you can refrigerate the dough (well covered) for up to 48–72 hours. This “cold ferment” improves flavor. Let chilled dough sit at room temperature for 45–60 minutes before stretching.
Sauce: The uncooked tomato sauce keeps well in an airtight container in the refrigerator for up to 4 days. Stir before using. It also freezes well for up to 3 months.
Baked pizza: Leftover slices can be cooled, then stored in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet at 425°F (220°C) for 6–8 minutes, or in a covered skillet over medium heat (a few drops of water and a lid help re-melt the cheese while keeping the crust crisp).
Nutrition (per serving)
Approximate values per serving (1/4 of the total recipe, about 1/2 of one 10–12 inch pizza): about 480 calories; 20 g protein; 58 g carbohydrates; 18 g fat (7–8 g saturated); 3–4 g fiber; 950 mg sodium (will vary with salt levels and cheese brand). These numbers are estimates and will change with ingredient brands and exact portion sizes.
