Margherita Pizza

Method

1. 1

   In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until frothy. Stir in the flour and salt until a shaggy dough forms.

   ⏲ 5 min

2. 2

   Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. The dough should spring back when gently pressed.

   ⏲ 8 min

3. 3

   Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, about 1 hour.

   ⏲ 60 min

4. 4

   While the dough rises, make the sauce: in a small bowl, stir together the crushed tomatoes, minced garlic, and a pinch of salt. Set aside.

5. 5
   Baking

   Preheat the oven to its highest setting (500°F/260°C or higher) and place a pizza stone or upside-down baking sheet on the top rack.

   ⏲ 10 min

6. 6

   On a lightly floured surface, stretch the dough into a 12-inch round, leaving the edges slightly thicker for the crust.

7. 7

   Transfer the dough to a piece of parchment paper. Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Scatter the torn mozzarella on top.

8. 8
   Baking

   Carefully slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake until the crust is golden and blistered, and the cheese is bubbly and slightly browned, 10-12 minutes.

   ⏲ 12 min

9. 9

   Remove the pizza from the oven and immediately top with fresh basil leaves and a sprinkle of grated parmesan. Drizzle with a little olive oil, slice, and serve hot.