Classic Margherita Pizza Recipe

Remove dough from fridge 60–90 minutes before baking.

Preheat oven to 550°F with a pizza stone on the upper rack for 45–50 minutes.

Blend San Marzano tomatoes with salt until smooth. Set aside.

Shape the dough on a floured surface, gently stretching it by hand.

Transfer to a floured pizza peel. Spoon a thin layer of tomato sauce, leaving a 1-inch border.

Broil oven for 5 minutes, then launch pizza onto stone and switch back to 550°F.

After 2–3 minutes, add torn mozzarella, basil, and a drizzle of olive oil.

Bake 1–2 more minutes until cheese is melted and crust blistered.

Remove, drizzle more olive oil if desired, and serve immediately.