Basic Homemade Pizza Dough and Margherita Pizza

How to Make Basic Homemade Pizza Dough and Margherita Pizza

1. 1

   Step 1: Mix the dough

   Combine warm water, instant yeast and sugar in a large bowl and let sit 2–3 minutes until slightly foamy. Add the flour and salt, then olive oil; stir with a wooden spoon or dough whisk until a shaggy dough forms. Turn the dough onto a lightly floured surface and bring it together for the next step.

   For this step

   • 4 cupsAll-purpose flour
   • 1 1/3 cupsWarm water (about 105–115°F / 40–46°C)
   • 2 1/4 tspInstant dry yeast
   • 1 tspGranulated sugar
   • 2 tspFine sea salt
   • 2 tbspOlive oil
   
2. 2

   Step 2: Knead and first rise

   Knead the dough for 8–10 minutes by hand (or 6–7 minutes in a stand mixer with a dough hook) until smooth, elastic and slightly tacky. Lightly oil a clean bowl, place the dough ball seam-side down, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60 minutes.
   
3. 3

   Step 3: Divide, rest and shape

   Gently punch down the risen dough and divide it into 4 equal portions for personal pizzas. Shape each portion into a tight ball, place on a lightly floured tray, cover and rest 15–30 minutes so the gluten relaxes, which makes stretching easier. When ready, gently press and stretch each ball into a 9–11" round on a floured surface or use your knuckles for a thin edge.
   
4. 4

   Step 4: Prepare the tomato topping

   While the dough rests, lightly season the crushed tomatoes with 1/2 teaspoon salt and 1 tablespoon olive oil; mash by hand or pulse briefly in a blender for a rustic sauce. Taste and adjust salt; keep the sauce slightly textured—Margherita is best with a fresh, unsweetened tomato topping. If your tomatoes are watery, drain briefly or simmer 2–3 minutes to thicken.

   For this step

   • 1 canCanned crushed tomatoes (or whole plum tomatoes, crushed)
   
5. 5

   Step 5: Assemble the pizzas

   Preheat your oven as hot as it goes (500–550°F / 260–290°C) and place a pizza stone or inverted baking sheet inside to heat for at least 30 minutes. On each stretched crust, spread a thin layer of tomato sauce, tear fresh mozzarella into pieces and distribute evenly, and tuck a few basil leaves on top. Drizzle a little olive oil over each pie and dust the peel or tray with semolina or flour to prevent sticking.

   For this step

   • 8 ozFresh mozzarella
   • 1 cupFresh basil leaves
   
6. 6

   Step 6: Bake and finish

   Slide pizzas onto the preheated stone or sheet and bake 8–12 minutes, rotating halfway, until the crust is puffed and golden with occasional charred spots and the cheese is bubbling. Remove from the oven, add a few fresh basil leaves and a final drizzle of olive oil, then let rest 1–2 minutes before slicing. Serve hot for best texture and flavor.
   

1. Combine warm water, instant yeast and sugar in a large bowl and let sit 2–3 minutes until slightly foamy. Add the flour and salt, then olive oil; stir with a wooden spoon or dough whisk until a shaggy dough forms. Turn the dough onto a lightly floured surface and bring it together for the next step.
2. Knead the dough for 8–10 minutes by hand (or 6–7 minutes in a stand mixer with a dough hook) until smooth, elastic and slightly tacky. Lightly oil a clean bowl, place the dough ball seam-side down, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60 minutes.
3. Gently punch down the risen dough and divide it into 4 equal portions for personal pizzas. Shape each portion into a tight ball, place on a lightly floured tray, cover and rest 15–30 minutes so the gluten relaxes, which makes stretching easier. When ready, gently press and stretch each ball into a 9–11" round on a floured surface or use your knuckles for a thin edge.
4. While the dough rests, lightly season the crushed tomatoes with 1/2 teaspoon salt and 1 tablespoon olive oil; mash by hand or pulse briefly in a blender for a rustic sauce. Taste and adjust salt; keep the sauce slightly textured—Margherita is best with a fresh, unsweetened tomato topping. If your tomatoes are watery, drain briefly or simmer 2–3 minutes to thicken.
5. Preheat your oven as hot as it goes (500–550°F / 260–290°C) and place a pizza stone or inverted baking sheet inside to heat for at least 30 minutes. On each stretched crust, spread a thin layer of tomato sauce, tear fresh mozzarella into pieces and distribute evenly, and tuck a few basil leaves on top. Drizzle a little olive oil over each pie and dust the peel or tray with semolina or flour to prevent sticking.
6. Slide pizzas onto the preheated stone or sheet and bake 8–12 minutes, rotating halfway, until the crust is puffed and golden with occasional charred spots and the cheese is bubbling. Remove from the oven, add a few fresh basil leaves and a final drizzle of olive oil, then let rest 1–2 minutes before slicing. Serve hot for best texture and flavor.