Margherita Pizza

Instructions

1. 1

   Prepare the Pizza Dough

   • In a small bowl, combine the warm water, sugar, and yeast. Let it stand for 5-10 minutes until the mixture is foamy.
   • In a large bowl, whisk together the '00' flour and 1 tsp of the fine sea salt.
   • Pour the yeast mixture and 1 tbsp of olive oil into the flour. Mix with a spoon until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly tacky.
   • Form the dough into a ball. Lightly oil the large bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a damp cloth.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
2. 2

   Preheat Oven and Prepare Toppings

   • Place a pizza stone or heavy-duty baking steel on the middle rack of your oven. Preheat the oven to its highest setting, at least 500°F (260°C), for a minimum of 45 minutes.
   • While the oven preheats, prepare the sauce. Pour the San Marzano tomatoes into a bowl and crush them with your hands. Stir in the minced garlic, 1 tbsp of olive oil, and the remaining 0.5 tsp of salt. Do not cook the sauce.
   • Pat the fresh mozzarella pieces thoroughly dry with paper towels to remove excess moisture. This is crucial to prevent a soggy pizza.
3. 3

   Shape and Assemble the Pizza

   • Once the dough has risen, gently punch it down. Place it on a floured surface.
   • Using your fingertips, gently press the dough from the center outwards, leaving a 1-inch border for the crust (the cornicione). Stretch it into a 12-inch round.
   • Lightly dust a pizza peel or the back of a baking sheet with semolina flour. Carefully transfer the stretched dough onto the peel.
   • Spread a thin, even layer of the tomato sauce over the dough, staying within the border.
   • Evenly distribute the torn mozzarella pieces over the sauce. Drizzle with the remaining 1 tbsp of olive oil.
4. 4

   Bake the Pizza

   • Confidently slide the pizza from the peel onto the preheated pizza stone in the oven.
   • Bake for 10-12 minutes, or until the crust is puffed and golden-brown with some charred spots, and the cheese is fully melted and bubbly.
   • If your oven has hot spots, you may need to rotate the pizza halfway through baking for an even cook.
5. 5

   Garnish and Serve

   • Using the pizza peel, carefully remove the pizza from the oven. Let it rest for 1-2 minutes.
   • Scatter the fresh basil leaves over the hot pizza. The residual heat will wilt them slightly and release their aroma.
   • Slice into 8 pieces and serve immediately for the best experience.