Classic Margherita Pizza

Ingredients

For the Dough:

• 500g (4 cups) bread flour or 00 flour
• 325ml (1⅓ cups) lukewarm water
• 10g (2 tsp) salt
• 7g (1 packet) instant yeast
• 2 tbsp olive oil

For the Toppings:

• 400g (14 oz) canned San Marzano tomatoes
• 300g fresh mozzarella cheese, torn
• Fresh basil leaves
• Extra virgin olive oil
• Salt to taste

Instructions

1

Make the Dough

In a large bowl, combine flour, yeast, and salt. Add water and olive oil. Mix until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. The dough should be soft but not sticky.

2

Let it Rise

Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size. For best flavor, refrigerate overnight and bring to room temperature before using.

3

Prepare the Sauce

Crush San Marzano tomatoes by hand in a bowl. Season with a pinch of salt. No cooking required! The sauce will cook on the pizza. Keep it simple for authentic Neapolitan flavor.

4

Shape the Pizza

Preheat oven to maximum temperature (250°C/480°F) with a pizza stone or baking sheet inside. Divide dough into 4 portions. On a floured surface, gently stretch each portion into a 10-inch circle. Don't use a rolling pin!

5

Top and Bake

Spread 3-4 tablespoons of sauce on each pizza base, leaving a 1-inch border. Add torn mozzarella pieces. Drizzle with olive oil. Bake for 10-12 minutes until crust is golden and cheese is bubbly. Add fresh basil leaves after baking. Serve immediately!