Homemade Margherita Pizza

Steps

1. 1.

   1.

   Mix The Dough** In a bowl, whisk the flour, salt, and yeast. Add the warm water and 15 ml olive oil. Stir until a shaggy dough forms, then knead on a lightly floured counter for 8 to 10 minutes until smooth and springy. It should feel soft but not sticky.

2. 2.

   Let It Rise

   Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 to 90 minutes until doubled. If your kitchen is cold, give it the full 90 minutes. Punch it down gently before shaping.

3. 3.

   Prep Sauce And Oven

   Stir the crushed tomatoes with the garlic, oregano, and a pinch of salt. Do not cook the sauce; raw tomato keeps the pizza bright. Heat the oven to 250 C / 480 F with a pizza stone or inverted sheet pan on the middle rack for at least 30 minutes.

4. 4.

   Shape The Crust

   Divide the dough into 2 balls. On a floured surface, stretch each into a 25 to 28 cm round, leaving a slightly thicker rim. Transfer to parchment so it is easier to slide onto the hot stone.

5. 5.

   Top And Bake

   Spread a thin layer of sauce, leaving a border. Scatter the torn mozzarella evenly. Bake one pizza at a time for 8 to 12 minutes until the crust is blistered and the cheese is bubbling with light brown spots.

6. 6.

   Finish With Basil

   Pull the pizza out, drizzle with the finishing olive oil, and tear basil over the top. Rest for 1 minute, then slice. Serve immediately while the crust is still crisp.