Margherita Pizza

Instructions

1. Prepare the dough
   In a large bowl, combine the flour, yeast, and salt. Add lukewarm water and olive oil, and mix until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
2. Make the sauce
   While the dough rises, prepare the sauce. In a bowl, combine crushed tomatoes, minced garlic, dried oregano, and sea salt. Stir well and set aside to allow flavors to meld.
3. Preheat the oven
   Place a pizza stone or heavy baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. The high heat is crucial for a crispy crust.
4. Shape the dough
   After the dough has risen, punch it down and divide into 2 equal portions. On a floured surface, stretch or roll each portion into a 12-inch circle, creating a slightly thicker rim around the edge. Transfer to a piece of parchment paper or a floured pizza peel.
5. Add toppings
   Spread half the tomato sauce evenly over each pizza base, leaving a small border around the edges. Distribute the mozzarella pieces evenly over the sauce. Drizzle with a small amount of olive oil.
6. Bake the pizza
   Carefully slide the pizza with parchment paper onto the preheated stone or baking sheet. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly and slightly browned.
7. Finish with fresh basil
   Remove the pizza from the oven and immediately scatter fresh basil leaves over the top. The residual heat will gently wilt the basil, releasing its aroma. If using, sprinkle with grated Parmigiano-Reggiano cheese.
8. Serve
   Allow the pizza to cool for 1-2 minutes, then slice into wedges and serve immediately for the best flavor and texture. A light drizzle of extra virgin olive oil just before serving adds an authentic touch.