The Best Homemade Margherita Pizza

In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy. (Skip this step if using instant yeast.)

In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead dough on a floured surface for 7–8 minutes (or use a mixer with dough hook for 5 minutes) until smooth and elastic.

Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Meanwhile, mix the crushed tomatoes, garlic, salt, pepper, and a drizzle of olive oil to make the sauce. Cube the mozzarella and tear the basil leaves.

Preheat oven to 500°F–550°F with a pizza stone or inverted baking sheet inside.

Punch down the risen dough and turn it onto a floured surface. Divide in two for smaller pizzas or keep whole for one large pizza.

Shape dough into a 10-inch round or oval, leaving edges slightly thicker. Place on floured parchment or a pizza peel.

Spread a thin layer of sauce on the dough, leaving a ½-inch border. Add mozzarella cubes, torn basil, and optional Parmigiano and red pepper flakes. Drizzle with olive oil.

Slide pizza onto the hot stone or baking sheet. Bake for 7–8 minutes until crust is golden and cheese is bubbly and browned in spots.

Remove from oven. Garnish with more basil and a final drizzle of olive oil. Let rest 1–2 minutes before slicing.