Margherita Pizza

Activate the Yeast

Combine the warm water, yeast, and sugar in a large mixing bowl.

Stir gently and let the mixture sit for 5 to 7 minutes until it turns foamy on top.

Make the Dough

Add the flour, salt, and olive oil to the yeast mixture.

Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface.

Knead the dough for 7 to 8 minutes until it is smooth, elastic, and slightly tacky but not sticky.

Rest the Dough

Shape the dough into a ball and place it in a lightly oiled large bowl.

Cover the bowl tightly with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm spot for 45 to 60 minutes until it has doubled in size.

Make the Sauce

Combine the crushed tomatoes, minced garlic, oregano, red pepper flakes, and a pinch of salt in a small saucepan.

Cook over medium heat, stirring occasionally, for 10 minutes until the sauce thickens slightly.

Remove the sauce from heat and let it cool to room temperature.

Preheat the Oven

Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 500°F (260°C) for at least 30 minutes.

Shape the Pizza

Punch down the risen dough and divide it into 2 equal portions for two 10-inch pizzas.

On a lightly floured surface, press one dough portion into a flat round using your fingertips.

Stretch the dough gently with your hands into a 10-inch circle, leaving a slightly thicker border around the edge.

Top the Pizza

Transfer the shaped dough onto a lightly floured pizza peel or a sheet of parchment paper.

Spread about 1/3 cup of the tomato sauce evenly over the dough, leaving a 1-inch border uncovered.

Arrange the mozzarella slices evenly over the sauce.

Bake the Pizza

Slide the pizza onto the preheated stone or baking sheet.

Bake for 10 to 12 minutes until the crust is golden brown and the cheese is bubbling with light brown spots.

Finish and Serve

Remove the pizza from the oven and scatter fresh basil leaves over the top immediately.

Drizzle with 1 tablespoon of olive oil and sprinkle with flaky sea salt.

Slice into 6 wedges and serve immediately. Repeat with the second dough portion.