Margherita Pizza

by Recipe by Nick and Sarah Waldman


  • 4 cups unbleached all-purpose flour (or “00” Caputo, harder to find on island, but easy to order)
  • 1⁄4 teaspoon active dry yeast
  • 2 teaspoons fine sea salt
  • 2 cups water
Margherita Pizza

Elizabeth Cecil

The idea behind our process is to replicate the cooking conditions of a wood-fired oven as closely as possible. With a pizza stone set on a rack close to the broiler (either the top or one below the top, depending on your oven), preheat the oven for 1 hour at the highest heat. (Turn the oven on when you portion the dough and make the sauce, to save time.)

Turn on the broiler before you start to assemble the first pie. Pull dough, as described above, place on a corn- meal dusted pizza peel, and top with sauce. There should be just enough sauce to lightly cover the pie, as too much will make the pizza soggy. Put on several hunks of cheese, a few torn basil leaves, a sprinkle of parmesan cheese, and a drizzle of olive oil.

With a quick jerk of the pizza peel, the leading edge of the pizza should easily slide onto the stone. The pizza should cook in about two and a half minutes. About one minute into the cooking time, spin your pizza 180°. The pie should be nicely puffed up with a browned crust, evenly melted cheese, and dark brown spots on the bottom when taken out of the oven. Let the oven reheat for 5 minutes between each pizza.

Yield: 1 pizza